Herman Biscuits

This is a great biscuit recipe for using Herman sourdough starter.

Step: 1

Bring Herman Starter to room temperature.

Step: 2

Stir together flour, baking soda, baking powder and salt.

Step: 3

Stir flour mixture and oil into Herman Starter. It will form a soft dough.

Step: 4

On a lightly floured surface knead dough until smooth. Pinch off small pieces of dough and shape into balls OR roll dough out and cut with a biscuit cutter. Place biscuits onto a greased baking sheet, cover and let rise in a warm place for 1 hour.

Step: 5

Preheat oven to 350 degrees F (175 degrees C).

Step: 6

Bake in biscuits in the preheat oven for about 30 minutes or until golden. Serve warm.

Per Serving: 79 calories; protein 1.1g; carbohydrates 8.2g; fat 4.7g; sodium 156.1mg.

The quality of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , 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 manufacturer’s instructions.

A dough’s first rising can be make in the fridge overnight . 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 clear it off the next day.