So, we are growing a starter, and part of that is discarding a portion of the starter at each feeding. One can either toss this hard won golden leavan , or one can find a use.
As I feed my starter in the morning, perhaps, I can make biscuits using the starter, and forgoing the usual buttermilk twang. Just that RogueChef twist, for an extra flavor boost one can stir in cheese, or brush with melted butter then sprinkle with herbs, or dust with “Old Bay”, or ….
I don’t know where for sure this came from, so I’ll classify as “Stolen From the Net”.
A biscuit in the United States and Canada, is a variety of small baked goods with a firm browned crust and a soft, crumbly interior. They are usually made with baking powder or baking soda as a chemical leavening agent rather than yeast. They developed from hardtack which was first made from only flour and water, with later first lard and then baking powder being added. Biscuits, soda breads, and cornbread, among others, are often referred to collectively as “quick breads”, to indicate that they do not need time to rise before baking.
Biscuits can be prepared for baking in several ways. The dough can be rolled out flat and cut into rounds, which expand when baked into flaky-layered cylinders. If extra liquid is added, the dough’s texture changes to resemble stiff pancake batter so that small spoonfuls can be dropped into the baking sheet to produce “drop biscuits”, which are more amorphous in texture and shape.
Large drop biscuits, because of their size and rough exterior texture, are sometimes referred to as “cat head biscuits”. A common variation on basic biscuits is “cheese biscuits”, made by adding grated Cheddar or American cheese to the basic recipe
At other times, biscuits are consumed for breakfast. They are meant to be served warm with a choice of spread of butter, honey, or some fruit based jam; otherwise they are cut in half and become the Southern version of the breakfast sandwich, in which any combination of Country ham, tomato, scrambled eggs, bacon, or sausage is put in the biscuits halves as a filling. For dinner, they are a popular accompaniment to fried chicken, nearly all types of Southern barbecue, and several Lowcountry dishes.
Sourdough Discard Biscuits
- 100 grams Sourdough starter (just about the discard from a feeding, 1/2 cup)
- 40 ml neutral oil
- 3/8 tsp baking soda
- 1/8 tsp Salt
- 60 grams Flour Soft flour
- Preheat oven to 350
- In a medium bowl, mix starter and oil, mix well
- Add all others and stir to just combine
- Drop dough onto ungreased cookie sheet, by heaping tablespoons
- Bake until golden brown, ~ 12-15 minutes
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