SAM RICHARDSON'S SOURDOUGH BISCUITS
Provided by Jacques Pepin
Categories project, side dish
Time 1h
Yield About 20 2-ounce rolls
Number Of Ingredients 10
Steps:
- To make the starter, sprinkle the yeast over the water and stir in the sugar. Add the flour and stir to create a loose dough or thick batter. Cover and refrigerate for at least 24 hours, to age. (We used all the starter for our biscuits. You can double the starter recipe and have some left over to make more biscuits later. It will keep in the refrigerator for 7 to 10 days. These are called biscuits, incidentally, not only because they have butter in them but because they contain baking powder in addition to the sourdough starter.)
- To make the biscuits, mix together the flour, butter, sugar, salt and baking powder. Add the starter and mix well. The mixture will form a fairly sticky dough. Pinch off golf-ball-size pieces (2 ounces each) of the dough and arrange 1-inch apart on a large cookie sheet. Let them proof at room temperature for about 30 to 40 minutes. Place in a 400-degree oven for 20 to 25 minutes, until cooked through and nicely browned.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 1 gram, Carbohydrate 25 grams, Fat 3 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 136 milligrams, Sugar 1 gram, TransFat 0 grams
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Pearlie Davidson
[email protected]I'm really disappointed with this recipe. It's the worst biscuit recipe I've ever tried.
Nyasha Jonasi
[email protected]This recipe needs some serious improvement. The biscuits were bland and tasteless.
Vella jutt
[email protected]This recipe is a fail. Don't waste your time.
Sunita Nayyar
[email protected]I would not recommend this recipe to anyone.
Sukh jalota
[email protected]These biscuits were a waste of time and ingredients. They were so dense and dry, I couldn't even eat them.
Premika Tamang
[email protected]I'm not sure what I did wrong, but my biscuits turned out really flat.
Shalako Faro
[email protected]I followed the recipe exactly, but my biscuits didn't turn out as good as I expected. They were a bit too dense.
M2DM
[email protected]The biscuits were a bit dry, but the flavor was good.
oratile Vezi
[email protected]These biscuits were a bit too tangy for my taste, but they were still good.
Gina Hibbert
[email protected]I made these biscuits for the first time this morning and they were amazing! They were so light and fluffy, and the flavor was perfect.
Mohon islam Hridoy
[email protected]These biscuits are so easy to make and they always turn out perfect. I love that I can use my sourdough starter to make them.
Aghai Wayoyi
[email protected]I've tried a lot of sourdough biscuit recipes, but this one is definitely my favorite. It's the perfect balance of tangy and sweet.
Bezayit Getahun
[email protected]These biscuits are the perfect combination of tangy and sweet. I love the way the sourdough flavor pairs with the honey butter.
TR Tanmoy
[email protected]I made these biscuits for a brunch party and they were a huge success. Everyone loved them!
Ayesha Aa
[email protected]I followed the recipe exactly and the biscuits turned out perfectly. They were so easy to make, too.
Muskan Xettre
[email protected]I'm not usually a fan of sourdough, but these biscuits changed my mind. They were delicious!
Zakaria Hosen Juwel
[email protected]These sourdough biscuits were a hit! They were so light and fluffy, with a perfect golden-brown crust. I loved the tangy flavor from the sourdough starter.