Sourdough Biscuits
Submitted by THRUSHJET1
Overnight sourdough biscuits with tangy starter fermented into fluffy, tender layers. Rise twice for light texture and deep sourdough flavor.
YIELD
4 servingsPREP
30 minCOOK
35 minREADY
10 hrsThese sourdough biscuits take a little planning but reward you with that distinctive tang and airy texture that only overnight fermentation can deliver.
Mix a simple sponge before bed, let the wild yeast work its magic while you sleep, then finish the dough in the morning for biscuits that rise tall and flaky.
The long fermentation develops complex flavor that makes these worth every minute of patient waiting.
Kitchen Tips
- Start the sponge at least 8 hours before baking for proper fermentation
- The sponge should be very bubbly and smell pleasantly sour when ready
- Don’t skip the second rise after shaping or biscuits will be dense
- Bake until golden brown, not pale, for the best crust and flavor contrast
Ingredients
Directions
At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup of the flour.
Let set overnight if the biscuits are wanted for breakfast.
If wanted for noon, the batter maybe mixed in the morning and set in a warm place to rise.
However, unless the weather is real warm, it is always all right to let it ferment overnight.
It will get very light and bubbly.
When ready to mix the biscuits, sift together the remaining cup and a half of flour and all other dry ingredients except the baking soda.
Work in the lard or shortening with your fingers or a fork.
Add baking soda dissolved in a little warm water to the sponge and then add the flour mixture.
Mix into a soft dough.
Knead lightly a few times to get in shape.
Roll out to about ½ inch thickness or a little thicker, and cut with a biscuit cutter.
Place close together in a 9 x 13-inch pan, turning to grease tops.
Cover and set in a warm place to rise for about 45 minutes.
Bake in a 375℉ (190℃) F oven for about 30 to 35 minutes.
Leftovers are good split and toasted in a sandwich toaster.
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