Sourdough Biscuits With Nathan

Cooking some breakfast with my oldest boy this morning. He fires up a batch of his sourdough biscuits. This is a recipe for 34 3" biscuits (we were feeding 12!). Cut the recipe in 1/2 for less. The biscuits freeze well.

For the starter:
4 cups all purpose flour
4 cups water
5 tablespoons sugar
2 tablespoons yeast
1 potato peeled and halved

Make this the night before and keep in a non-reactive jar (ceramic or glass). Replace each cup of starter with 1/2 cup of flour and 1/2 cup of water to "feed the starter."

For the biscuits:
5 cups starter
4 1/2 cups all purpose flour
7 tablespoons sugar
4 teaspoons salt
2 tablespoons yeast
5 tablespoons baking powder
2/3 cup vegetable oil

Directions:
1. Preheat oven to 350F.
2. In a large bowl, add starter, sugar, yeast, and mix. Let rest for 5 minutes.
3. Add salt, baking powder, and oil. Mix thoroughly.
4. Begin mixing in flour 1 cup at a time, folding it in. Be careful not to over mix.
5. Turn out dough and press out until 1/2 inch thick. Cut out 3" biscuits from dough and put on a baking pan. Make sure biscuits are touching.
6. Let biscuits sit in a warm place to rise for 30 minutes (Ideally, let them rise overnight).
7. Cook at 350F for 20 minutes. Optional: brush the tops of the biscuits with butter with 5 minutes remaining.

Видео Sourdough Biscuits With Nathan канала Phyllis Stokes and Son