Cheesy Sourdough Biscuit bites - Daily Sourdough
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Hello Friends! Today i have a very fun video. Biscuit Bites! these are so delicious and fun. they are great for picnics or warm summer days outside. the grandkids sure love them!
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Sourdough Biscuit Bites
Ingredients
2 1/2 C Flour
1/2 C Butter, Cubed
1 Tbsp Sugar
1 C starter, fed or unfed
3/4 C Milk, or Milk Kefir
2 C Shredded Cheese
3/4 Tsp Salt
1/2 Rsp Baking Soda
1 Tsp Baking Powder
Chives, optional
Instructions
1. Add flour and butter into a large bowl. Cut the butter into the flour with a pastry cutter.
2. Add sugar, starter, and milk or milk kefir and mix until all of the flour is incorporated.
3. Next, add the shredded cheese and stretch and fold the dough to get the cheese mixed in.
4. Cover with plastic wrap and allow to ferment on the counter for 16-24 hours, or overnight.
5. Flour your counter and place dough on counter. In a small bowl, mix salt, baking soda, and baking powder together. Then sprinkle that mixture on top of the dough. Knead the mixture into the dough until well combined. If desired, add chives at this point and knead into the dough.
6. Butter 9x13 inch pan, and spread the dough out evenly. Using a bench scraper or knife, cut the dough into 1x1 inch squares. Let the dough rest for 15 minutes on the counter.
7. Heat the oven to 425 degrees, and bake for 25-30 minutes.
8 Fresh out of the oven, brush the tops generously with melted butter. Enjoy!
#Sourdough #Dailysourdough #Sourdoughbiscuits #BiscuitBites #CheesySourdoughBiscuits #CheesyBiscuits
Sourdough Biscuits that are Better than Any Other
My sourdough biscuits rise sky high with perfectly buttery, flaky layers. They can be made with sourdough discard or starter. My new favorite biscuits!
Recipe:
Ingredients
1 cup all-purpose flour (125g)
2 teaspoons baking powder
¼ teaspoon baking soda
1 Tablespoon granulated sugar, honey, or coconut sugar (see note if using honey)
1 teaspoon table salt
8 Tablespoons unsalted butter, very cold (113g) (see note)
¾ cup sourdough discard (165g)
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Round biscuit cutter (or use the rim of a glass!) (Affiliate Link):
Instructions
00:00 Introduction
00:25 Preheat oven to 425F (218C) and lightly butter a 9” pie pan. Set aside.
00:31 Combine flour, baking powder, baking soda, sugar, and salt in a large bowl and mix well. Set aside.
01:45 Use a box grater to grate the cold butter into small pieces. Add to the flour mixture and combine until the mixture resembles coarse crumbs (the butter pieces will still be very discernible, this is normal, just make sure it’s mixed into the flour!)
04:01 Add the sourdough discard and use a spoon or spatula to work the ingredients together until just combined. Do not over-work the dough. If needed, you can use your hands, just be brief as the warmth from your hands will warm the dough and the goal is to keep it cold.
05:20 Laminating: Once the dough is clinging to itself, place on a clean, lightly floured surface and fold it in half over itself. Use your hands to gently flatten the layers together, then rotate the dough 90 degrees and fold/flatten again. Repeat this step 5 times, working quickly to not warm the dough too much or over-work it.
06:09 Use your hands to flatten the dough to be 1” thick (2.5cm). Lightly dust a 2 ¾” (7cm) round biscuit cutter with flour.
06:28 Press the biscuit cutter straight down into the dough (do not twist it!) and drop the biscuit onto your prepared baking sheet. Make close cuts and repeat until you have cut as many biscuits as possible.
07:31 Once you’ve cut as many biscuits as possible out of the dough, gently re-form the dough to cut out more biscuits. You should get at least 6 biscuits.
08:05 Arrange biscuits into pie plate, it is fine if they are barely touching or nearly touching.
08:13 Bake on 425F (218C) for 12 minutes or until the tops are beginning to just turn a light golden brown.
08:31 If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.
Notes
Butter
Chill your butter in the freezer for 10-20 minutes before beginning this recipe. It’s ideal that the butter is very cold to get flaky, light, buttery biscuits.
Honey
If using honey, stir it in with the sourdough starter and note that you may need more flour to keep the dough from being too sticky/wet. Just add as needed.
Active Sourdough
You can substitute the sourdough discard for an equal amount of sourdough starter. If I make this with active starter, I will often prepare the biscuits through step 8 and then cover the pie plate with plastic wrap and refrigerate overnight, which develops the flavor and allows fermentation to happen. When baked straight from the refrigerator, I find the biscuits often need 14-15 minutes (sometimes even a little longer) in the oven.
Storage
Store in an airtight container at room temperature for up to 3 days.
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HOW TO MAKE SOURDOUGH BISCUITS WITHOUT BAKING POWDER
#SOURDOUGHBISCUITS#BISCUITSWITHOUTBAKINGPOWDER #BISCUITS
LEARN HOW TO MAKE HOMEMADE SOURDOUGH BISCUITS WITHOUT USING BAKING POWDER OR BAKING SODA. THESE FLAKY MADE FROM SCRATCH BISCUITS ARE LEAVENED WITH SOURDOUGH. IN THIS EASY RECIPE THE BISCUITS ARE MADE IN THE EVENING THEN PUT IN THE REFRIGERATOR OVERNIGHT. IN THE MORNING JUST HEAT THE OVEN AND THE BISCUITS ARE READY TO BAKE FOR BREAKFAST. YOU WILL LOVE THIS RECIPE AND WE ALL NEED TO LEARN TO IMPROVISE AND USE WHAT IS AVAILABLE.
BLESSINGS,
CAREN
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❤️ALSO, YOU CAN FIND A PRINTABLE RECIPE ON OUR BLOG FOR SOURDOUGH BISCUITS WITHOUT BAKING POWDER
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SOURDOUGH #HOMEMADEBISCUITS #BISCUITSWITHOUTBAKINGPOWDER
Buttery Sourdough Biscuits Made with Sourdough Discard
Learn how to make sourdough biscuits for beginners or everyday home bakers! Easy, overnight recipe for light, fluffy, buttery biscuits!!
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Sourdough Biscuits & Why My Starter Always Used to Flop | #FallIntoSourdough
Join me in the homestead kitchen to make delicious Sourdough Biscuit using your sourdough starter discard. I also shared how I finally figured out what I was doing wrong, all these years!
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Demonstration of Sourdough Biscuits at Silver Dollar City
Each fall we partake in the National Cowboy and Harvest Festival at Silver Dollar City in Branson, MO. Here is one of our shows/demonstrations of our sourdough biscuits, taken from A Taste of Cowboy cookbook.
Sourdough Biscuits
1 ( 1⁄4-ounce) package rapid-rise yeast
3 cups Sourdough Starter (below)
4 to 5 tablespoons sugar
1⁄3 cup vegetable oil
2 1⁄2 tablespoons baking powder
2 teaspoons salt
2 1⁄2 to 3 cups all-purpose flour
1. Preheat the oven to 350°F with a rack in the middle. Butter a 9-x-13-inch baking pan or 12-inch cast iron skillet.
2. In a large bowl, dissolve the yeast in the starter. Whisk in 4 tablespoons of the sugar and let sit for 1 minute.
3. Whisk in the oil, baking powder, and salt. At this point, taste the starter. If it is too tart, add a little more sugar, to taste. Remember, the first time you use the starter, it will be the sourest.
4. Slowly begin stirring in the flour until it makes a soft dough and is no longer sticky. Turn the dough out onto a floured surface and roll out to about 1/2 inch thick.
5. Cut out about 16 rounds with a biscuit cutter and place on the baking pan or skillet close together.
6. Cover the biscuits with a buttered piece of wax paper and let rise in a warm place for 40 minutes to 1 hour, or until nearly doubled in size.
7. Uncover the biscuits and bake for 25 - 35 minutes, or until golden brown. Brush with melted butter and serve warm.
Sourdough Starter
4 cups warm water
1 ( 1⁄4-ounce) package rapid-rise yeast
5 tablespoons sugar
4 cups all-purpose flour
1 russet potato, peeled and quartered
1. Add the warm water to a crock jar that holds at least 1 ½ gallons. This will prevent the starter from frothing over while it’s setting up.
2. Whisk in the yeast and sugar and let sit for 1 minute.
3. Slowly whisk in the flour. Drop the potato pieces into the bottom of the crock jar. Cover with a tea towel and let sit on the counter for at least 12 hours, stirring halfway through. You can let the starter sit longer for a more sour flavor.
4. Before using the starter in a recipe, whisk it briskly until smooth.
To recharge the starter:
1 1⁄2 cups warm water
1 1⁄2 cups all-purpose flour
1 1⁄2 tablespoons sugar
When you have used 3 cups of the starter, whisk all the ingredients into the jar. The starter is ready to use again, or you can let it sit for 6 to 12 hours to create a more tart taste.