Best 4 Alaska Sourdough Biscuits And Basic Starter Recipes

SOURDOUGH BISCUITS RECIPE

Steps:

• Grate the butter using a cheese grater, into a large mixing bowl. Add the flour and use a bench scraper or a fork to cut the butter into the flour until it forms small, pea-sized crumbles. Add the sourdough starter discard, buttermilk and sugar and stir with a stiff spatula until fully combined. Cover the bowl and let rise on the counter for 10-12 hours.
• Preheat your oven to 400°F (204°C). Combine the salt, baking soda and baking powder in a small bowl and use a fork to combine, making sure there are no lumps. Sprinkle half of the mixture over the dough and work it into the dough with your hands. Sprinkle the second half and continue to work it into the dough until fully combined.
• Generously flour your work surface and turn the dough out onto it. Flour the top of the dough and use your hands to press it into a rectangle shape that is 1 inch in thickness. Use a biscuit cutter to cut out biscuits, pressing straight down and pulling straight up. *See notes.
• Arrange the biscuits in a 12" cast iron skillet and bake for 25-30 minutes, or until the tops are golden brown. Remove and serve warm.

ALASKA SOUREST DOUGH (STARTER)

Steps:

• Dissolve yeast in 1/4 cup warm water.
• Add sugar, vinegar, salt, flour.
• Add remaining water until a creamy batter is formed.
• Place in a glass bowl, cover and let sit until it starts to ferment.
• About 3 days.
• It will take on a powerful boozy smell.
• Stir again until creamy and measure out what is called for in the recipe.
• Replenish starter with equal amounts of flour and water.
• Store in the fridge and bring to room temp before using.
• It says to allow to ferment for one week between uses but I don't.
• I do let it sit out overnight after I feed it.
• This starter took about 1 1/2 months to become really sour.

EASY SOURDOUGH BISCUITS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Butter a cast iron pan.
• Mix flour, sourdough starter, baking powder, and salt together in a large bowl. Grate in cold butter and mix until well combined. Add 1 cup milk and stir until just mixed. Add more milk if necessary until dough is sticky but not wet.
• Knead dough 3 to 4 times on a floured surface and flatten to a 1- to 2-inch thickness. Cut out 10 biscuits and put in the prepared pan.
• Bake in the preheated oven until golden brown, about 15 minutes.

GOLDEN SOURDOUGH BISCUITS

Steps:

• In a large bowl, combine the flour, baking powder, salt and baking soda; cut in butter until mixture resembles coarse crumbs. Combine Sourdough Starter and buttermilk; stir into crumb mixture with a fork until dough forms a ball. , Turn onto a well-floured surface; knead 10-12 times. Roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. , Bake at 425° until golden brown, 12-15 minutes. Brush with melted butter. Remove from pan to a wire rack to cool.