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Sourdough biscuits

OK, they would be biscuits if I was the kind of woman to roll out and cut biscuit dough, but alas I am not. I have always been a scone shaped baker. With that said, lets make sourdough scone biscuits.

I have been fermenting the starter for a few days, and you can get a dry starter from these folks. You might also wish to view this post, it has a lot of additional information and recipe sources. Years ago when I had a starter I did not bake with whole grains much. I made the decision to have a whole wheat starter and for the most part make baked goods that were at least a 50/50 mix of whole grains to all purpose.

I went to this site and found an interesting recipe to try for the first time. It has an interesting preparation with the biscuit pieces dipped in bacon fat, since I made a scone style, I brushed the cut dough circles with the bacon fat. With the heavy flavor and texture of a whole grain dough, the crispy part described did not happen. But the biscuit scones were very tasty, especially with the apple butter made a couple of days ago.

You will notice this biscuit recipe has no added fat (except for the bacon fat, and you could eliminate that step), this is fairly common. I do think next time I will cut in a little fat (2 T coconut oil) and skip the bacon fat bath.


Step 1,  In the morning combine:
1/2 c starter
1 c milk
1 c whole wheat flour

Stir together well in a large measuring cup. Drape with a clean towel. This fermenting process will happen while you are busy with other chores.

Step 2, to prepare for dinner

In a large bowl combine:
1 1/2 c flour
1 T sugar
3/4 t salt
1 t baking powder
1/2 t baking soda

Whisk together, then stir sourdough starter and add to dry ingredients.



Stir the wet into the dry, the mixture will begin to resist. At that point, you will need to work the remaining flour into the starter. You may work

directly on a counter or cutting board, if desired.







My preference is to use a shallow rimmed pan to contain some of the flyaway flour.



Empty the bowl onto your work surface, scrape the dry and the wet mixtures from the bowl. Just dig right in and begin kneading the mixture to incorporate all the ingredients into a single mass of dough.





Divide the dough into two pieces. Place on a prepared baking sheet cut each into a 6 piece "pie" shape. This will give 12 scones.













Just a warning, IF you are going to brush with bacon fat or another kind of fat, use a rimmed pan, so that the bottom of your oven stays clean. It is best not to ask me how I know this.

Let rise 30 minutes (longer would not be a problem if you have late arrivals or food cooking) When ready to bake, preheat oven to 375 bake 30-35 minutes.


Makes 12, these are very good with ham and eggs for dinner.

Enjoy!

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Shared with:
Frugal Friday @ life as mom

Family Food Fridays @ get healthy cheap

Fight Back Friday @ Food Renegade

Tuesday Night Supper Club @ fudge ripple.

8 comments

  1. Oh wow...I think the bacon fat bath would be my favorite part...they look and sound delicious!

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  2. I have never heard of using bacon fat with biscuits. Cornbread, yes. Biscuits, no. But why not? The bacon-y flavored biscuit with apple butter sounds fantastic.

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  3. Scone biscuits are my kind of biscuits. I absolutely loathe rolling anything out. Ugh. LOL! I like how you think! :o)

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  4. Oh my. Sounds so delicious! I love a good biscuit with bacon fat and a fermented starter to boot!

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  5. These sound delicious! I like to shape my biscuits like scones too - so much faster!

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  6. Yum! Sourdough bread is great but don't think I've ever had it in a biscuit or scone. This is a must try! I'm new here and so glad to find your blog. I'll be looking around now!

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  7. How fun to meet another Melynda - especially one with similar interests! Thanks for looking me up and stopping to chat! My husband loves sourdough anything. This has been on my list of things to learn for a long time.

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  8. these are sinful...yum! it just so happens that i keep bacon fat in a jar, in my fridge...just in hopes of finding a recipe such as yours. draping scones in bacon fat sounds like the perfect pre-breakfast chore. thank you for linking up to tuesday night supper club!

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