Print Recipe
No ratings yet

Long-fermented Sourdough Biscuits

Course: Breads & Rolls
1st Gen Author: Alane Watkins

Ingredients

  • ½ c cold lard or butter cut into small chunks
  • 2 ½ c all purpose flour
  • ½ c sourdough starter
  • 1 Tbsp sugar
  • 1 c milk or cultured milk yogurt, milk kefir, buttermilk
  • ¾ tsp salt
  • 1 tsp baking powder
  • ½ tsp baking soda

Instructions

  • At least 7 hours before baking the biscuits, prepare the dough for a long fermentation.
  • Cut the fat into the flour until it is in small pieces.
  • Stir in the sourdough start, sweetener, and milk until a soft dough just comes together. Cover and place in a warm spot to ferment for 7-12 hours
  • Preheat the oven to 400 degrees
  • When ready to begin baking, combine salt, baking powder and baking soda in a very small bowl evenly mixed.
  • Sprinkle mixture over the fermented dough and knead until it comes together into a cohesive, soft mass.
  • Roll the dough out to 1/2 inch thick.
  • Cut with 2-3 inch biscuit cutter and place the biscuits in a 10 inch oen-proof skillet, one next to another.
  • Place the skillet in the hot oven and bake for 20-30 minutes or until golden brown on the top and bottom.

Leave a Reply