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Another Sourdough Win!

I’m now two months into this sourdough adventure, and life with Fester is going fairly smoothly. I haven’t forgotten to feed him (yet), although I do have him down to just one meal every week. Three cheers for low-maintenance “pets.” (And this why we don’t have a dog. Or houseplants.) 

So far, I haven’t had to actually “discard” any of the starter when it’s time to feed Fester. Most of it has wound up in cinnamon raisin bread and pizza dough. Last weekend, however, I didn’t have time to make anything with the discard. I couldn’t bring myself to toss out the half cup or so of starter though, so I put it in a container and stuffed it back in the refrigerator. I figured I’d find something to do with it after the weekend, even if that meant eating pizza again. (Not that anyone here complains about pizza.) 

I remembered that Karen had sent me a link for sourdough biscuits with cheese and chives in them, so I went looking for that recipe. While I didn’t find her original link, I stumbled on a recipe for caramelized onion sourdough biscuits from King Arthur Flour. I didn’t have chives on hand, but I figured a scallion would be an acceptable substitute.

The biscuits were pretty easy to put together. I started caramelizing the onions as soon as I got home from work, and while those were hanging out on the stove, I chopped the scallion and mixed up the rest of the ingredients. The recipe said to let the caramelized onions chill for three hours, but that meant we’d be eating biscuits at 9 p.m. So, I did what any short-on-time cook would do: I put them in the freezer for 15 minutes instead.

When I added the starter to the dry ingredients, it didn’t seem to have enough moisture to hold the dough together. So, I added a splash (probably less than a tablespoon) of half-and-half to the dough to bring everything together. If my sourdough starter was thinner, I probably wouldn’t have needed it, but my starter seems to be on the thicker side.

These smelled incredible while they were baking, and they were easily our favorite part of dinner. At the rate I’m going, I’ll have more uses for discarded starter than for “fed” starter!

SourdoughOnionBiscuits

Caramelized Onion Sourdough Biscuits

1 medium onion, peeled and thinly sliced
1 tablespoon unsalted butter
1 tablespoon brown sugar
4 1/4 ounces (1 cup) all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
4 ounces (1 stick) unsalted butter, cold
1 scallion, finely chopped
9 ounces (1 cup) unfed sourdough starter
half-and-half, optional

Heat a large skillet (I love my cast iron for this!) over medium-low heat. Place the onion, brown sugar and one tablespoon of butter in the skillet. Cook, stirring occasionally, until the onions are soft and caramelized, which should take about 30 minutes. Remove the onions from the skillet and place them in a small bowl. Allow the bowl to cool in the refrigerator or freezer until the onions are thoroughly chilled. (This took about 15 minutes in my freezer.) 

Preheat the oven to 425° and line a baking sheet with parchment paper or a baking mat.

While the onions are cooking / chilling, whisk the flour, baking powder and salt together in a large bowl. Use a pastry cutter to cut the butter into the flour mixture until the mixture is crumbly. Stir the chopped scallions into the mixture, and then add the chilled onions.

Stir the sourdough starter into the bowl and use a rubber spatula to gently work the starter into the flour-butter-onion mixture. (If the mixture is too dry after the starter is fully incorporated, add a tiny splash of half-and-half to help things come together.) Turn the dough out onto a well-floured work surface and gently pat into a 1″ thick disc.

Use a 2-1/2″ or 3″ biscuit cutter to cut the dough into rounds. Pat any leftover scraps together to cut out additional biscuits. Place the rounds about 2″ apart on the prepared baking sheet.

Bake until golden brown, about 15-18 minutes. Remove from oven and serve warm.

Yield: I got nine 3″ biscuits out of the recipe; King Arthur Flour says eight. No one’s complaining about an extra biscuit here.

Note: I haven’t tried this, but I think these would freeze well before baking. I’d make the dough and cut out the biscuits, and then put them in the freezer on baking sheet lined with waxed paper. When they’re frozen solid, transfer them to a Ziploc bag. Then you should be able to just bake them straight from the freezer whenever you need biscuits.  

From King Arthur Flour

Click here for a printable version.

 
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Posted by on March 21, 2017 in Breads, Muffins & Rolls

 

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