Easy Recipe Finder
Recipe Feeder
1 cup sourdough starter
1/2 warm water (90 degrees)
About 2 3/4 cups all purpose flour
1/4 cup olive oil
1 1/2 teaspoon fennel seed
2 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 egg white, lightly beaten
In a bowl, mix starter, water, and 1 cup flour. For sourest flavor, cover
and let stand in a warm place until bubbly and sour smelling, 12 to 24 hours.
To speed, omit standing; proceed. Stir in oil.
Crush 1/2 teaspoon of the fennel seed. In a bowl, stir crushed fennel,
baking powder, salt baking soda, and 1 3/4 cups more flour. Add starter
mixture; stir until dough cleans side of bowl.
Turn dough out on lightly floured board and kneed for about 30 seconds;
add flour if required to prevent sticking. Flour board, then roll out
dough into a 6 by 14 inch rectangle.
Brush dough with egg white; sprinkle with reserved seed. Cut into 2 by 3 inch
rectangles. Place biscuits about 1/2 inch apart on 12 by 15 inch baking sheet.
Bake in 450 degree oven until deep golden, about 15 minutes. Transfer to
rack and serve warm or cool. Makes 14 biscuits.
Paige Langdon, Redwood City, CA
Dave's notes and comments:
My starter uses milk instead of water. Probably closer to 3/4 cups
milk instead of 1/2 cup water.
I did not have fennel, so I used approx 1 teaspoon of sugar instead.
I also omitted the egg white treatment. Either bake as is or brush with
butter.
To make flakier biscuits, use half olive oil and half butter or shortening.
Cut shortening into dry ingedients before adding starter/oil.
Roll out, fold in thirds, roll out, fold in thirds again to put
shortening in layers. I usually don't try to precisely measure
starter, so you may need to adjust flour or milk accordingly.
I've done several other variations with this recipe.
I've added beer instead of milk when additional moisture is needed (which
seems to be the norm when I do this recipe).
I've also made "pure" sourdough biscuits, by ommiting the baking powder and
baking soda and cutting the salt down.
1/2 warm water (90 degrees)
About 2 3/4 cups all purpose flour
1/4 cup olive oil
1 1/2 teaspoon fennel seed
2 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 egg white, lightly beaten
In a bowl, mix starter, water, and 1 cup flour. For sourest flavor, cover
and let stand in a warm place until bubbly and sour smelling, 12 to 24 hours.
To speed, omit standing; proceed. Stir in oil.
Crush 1/2 teaspoon of the fennel seed. In a bowl, stir crushed fennel,
baking powder, salt baking soda, and 1 3/4 cups more flour. Add starter
mixture; stir until dough cleans side of bowl.
Turn dough out on lightly floured board and kneed for about 30 seconds;
add flour if required to prevent sticking. Flour board, then roll out
dough into a 6 by 14 inch rectangle.
Brush dough with egg white; sprinkle with reserved seed. Cut into 2 by 3 inch
rectangles. Place biscuits about 1/2 inch apart on 12 by 15 inch baking sheet.
Bake in 450 degree oven until deep golden, about 15 minutes. Transfer to
rack and serve warm or cool. Makes 14 biscuits.
Paige Langdon, Redwood City, CA
Dave's notes and comments:
My starter uses milk instead of water. Probably closer to 3/4 cups
milk instead of 1/2 cup water.
I did not have fennel, so I used approx 1 teaspoon of sugar instead.
I also omitted the egg white treatment. Either bake as is or brush with
butter.
To make flakier biscuits, use half olive oil and half butter or shortening.
Cut shortening into dry ingedients before adding starter/oil.
Roll out, fold in thirds, roll out, fold in thirds again to put
shortening in layers. I usually don't try to precisely measure
starter, so you may need to adjust flour or milk accordingly.
I've done several other variations with this recipe.
I've added beer instead of milk when additional moisture is needed (which
seems to be the norm when I do this recipe).
I've also made "pure" sourdough biscuits, by ommiting the baking powder and
baking soda and cutting the salt down.
