Last week in Sourdough Saturday we gave you recipes for Sourdough and Cornbread Stuffing, but today it is Sourdough Biscuits. After just an hour of research, I found dozens of ways to make Sourdough biscuits and dinner rolls for Thanksgiving, but today I have just chosen one for #sourdough4thanksgiving.
These “wonderful, towering, light and fluffy biscuits may become your favorite sourdough biscuit recipe,” writes Bonnie but she suggests, “Just be sure to plan ahead to start the night before.”
If there are any leftovers, they are good split and toasted in a sandwich toaster for breakfast. They also make an incredible base for biscuits and gravy.
Buttery Sourdough Biscuits
Long Ferment Ingredients
- ½ cup/113g Active Starter
- ½ cup+1 Tbls/127g Milk
- 1 cup/127g Flour
Directions
- Before bed mix the starter, milk, and a cup of flour together.
- Cover lightly and place the dough in a warm place to ferment overnight, but at least 8–12 hours.
- It should be very light, bubbly, and pass the float test.
Biscuit Dough Ingredients
- 1 1/2 cups/195g App-purpose Flour
- 1/3 cup/75g Fat (butter, lard or shortening)
- 1 Tbls/4g Sugar
- 3/4 tsp/4g Salt
- 2 tsp/8g Baking Powder
- 1/2 tsp/4.5g Baking Soda
- 1/4 tsp/.85g Cream Of Tartar
- Melted Butter
Directions
- Sift together all the dry ingredients except the baking soda.
- Work in the fat with a fork until dough is crumbly.
- Mix the baking soda into the sourdough sponge.
- Then quickly combine it with the dry ingredients, kneading lightly to form a ball.
- Roll out to a 1/2 inch/1 cm thickness and cut with a biscuit cutter.
- Place cut biscuits close together in a buttered 9 x 13-inch/33 x 23-cm pan. Brush tops with butter.
- Cover and set in a warm place to rise for 45 minutes.
- Bake in a 375°F/190°C preheated oven for about 30 to 35 minutes.
- Brush tops with melted butter and serve warm.
Butter topped sourdough biscuits are are a hit at holiday parties; I made 48 so I had to expand this recipe quite a bit, but it worked out famously, as they were a real hit with adults and children alike.
In the comment section below, let us know what breads you plan to bake for Thanksgiving this year.
Last night for a holiday party at Abigail’s Oven I made four dozen of these (6X the above recipe). They turned out as good as any biscuits I have ever made and every one of them was gone when we left for home. Brushing the tops with butter made them brown well and they held their warmth for the 20 min drive to the bakery. This is a great recipe!
I have had to eat gluten-free since 2008. I am so happy to be learning how to make gluten-free sourdough bread! During the holidays we made sourdough Yukon pancakes, sourdough biscuits, and my favorite sourdough cinnamon rolls from the biscuit mix. These recipes are easy and delicious! We have enjoyed learning new ways to eat healthy bread. Thank you, Darryl and Abigail’s Oven!