This is the way we’ve been making sourdough biscuits for years. It results in a lighter, less dense sourdough biscuit than with traditional methods.
Make buttermilk by combining milk and vinegar in a small bowl. Stir and let sit until slightly thickened and curdled, 5 to 10 minutes.
Mix 1 cup flour, sourdough starter, and buttermilk together in a large, non-reactive bowl. Cover and let dough sit in a warm place, 8 hours to overnight.
Add 1 cup flour, sugar, baking powder, salt, and baking soda to the dough; knead lightly until well mixed. Turn dough out onto a work surface that has been sprinkled with remaining 1/2 cup flour. Roll or pat dough out to a thickness of about 1/2 inch. Dip a biscuit cutter into melted butter and cut out biscuits. Reserve any remaining butter.
Place biscuits close together in a greased 9x13-inch pan. Cover and let rest for 30 minutes.
Preheat the oven to 375 degrees F (190 degrees C).
Melt any remaining butter and brush over biscuits.
Bake in the preheated oven until golden brown, about 30 minutes. Serve warm.
Per Serving: 158 calories; protein 4.1g; carbohydrates 24.9g; fat 4.6g; cholesterol 11.9mg; sodium 325.4mg.
The quality of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which not always rise as well as white bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.