Sourdough Sandwich Biscuits

These sourdough sandwich biscuits are crunchy on the outside and super soft and tender on the inside. You can whip them up in just 30 minutes, including baking time.

These biscuits are made with butter, flour, baking powder, and salt, but instead of milk or buttermilk, you add 100 percent hydration (equal parts water and flour by weight) sourdough starter. It's a great way to use your discard when you are feeding your starter.

These biscuits are wonderful for breakfast and make amazing breakfast sandwiches.

Do you love finding recipes for using extra sourdough starter? Me too! Be sure to try these sourdough waffles, sourdough pancakes, and sourdough blueberry muffins.

You can mix the ingredients for these biscuits using a couple of methods. The first time I tried them, I grated the butter (after freezing it) and mixed it into the dry ingredients by hand and then stirred in the sourdough starter.

The second time I made them, I decided to cut the butter into larger chunks and then mix the chunks into the dry ingredients with the paddle of a stand mixer. The paddle did a great job of breaking up the butter chunks, but not to much. After that, I mixed in the sourdough starter, but just until the dough came together.

I preferred the second method, with the bigger chunks of butter, but both were delicious. You could also use a food processor.

Next time, I'm going to try folding the dough like an envelope to see if I can get even flakier layers.

These biscuits make the best breakfast sandwiches. You can also just slice them and spread them with butter and jam.

How to make these biscuits your own..

First, you can cut them any size you like and vary the baking time. You can also add some fresh chopped chives or some shredded cheese to the dough. 

You can also bake them with a little chopped bacon in them. So good.

Make ahead tips:

These biscuits are amazing warm from the oven. If you have leftovers, you can wrap them individually with plastic wrap and put them in a freezer bag.

To reheat the biscuits, wrap them loosely in foil and and heat for a few minutes in a 350 degree F oven.

Bread Bakers July 2020

Biscuits and Scones

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• Laminated Biscuits from Culinary Adventures with Camilla
• Herbed Angel Biscuits from The Schizo Chef
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• Yeast-Raised Angel Biscuits from Making Miracles

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

Sourdough Sandwich Biscuits

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Yield: 6 biscuits

Author: Karen Kerr

These sourdough sandwich biscuits are crunchy on the outside and super soft and tender on the inside. You can whip them up in just 30 minutes, including baking time.

Ingredients:

• 120 grams (1 cup) all purpose flour. I used King Arthur Flour. 
• 2 teaspoon baking powder
• scant 3/4 teaspoon salt
• 8 tablespoons cold unsalted butter, cut into chunks
• 227 grams (1 cup) 100 percent hydrations sourdough starter discard. 
• 1 -2 teaspoons milk (optional, if the dough is too dry)

Instructions:

1. Heat the oven to 425 degrees F with a rack in the upper third. Line a rimmed baking sheet with parchment paper. 
2. Whisk together the flour, baking powder, and salt in a bowl or the bowl of a stand mixer. 
3. Add the butter and cut it in with your fingers, a pastry cutter, or if you are using a stand mixer, the paddle attachment. The mixture should be crumbly with visible uneven small pieces of butter. 
4. Stir in the sourdough starter. 
5. Form the dough into a 5 1/2 inch round (about 1 inch high) and cut it with a sharp  2 3/8 inch round biscuit cutter into four biscuits. Place them on the baking sheet. 
6. Form the dough into a 2 1/2 inch by 5 inch rectangle and cut two more biscuits. 
7. If there are enough scraps left, you can form them into a smaller biscuit. 
8. Bake the biscuits for 18 to 22 minutes, until light golden. 
9. Serve warm. 

Calories
280

Fat (grams)
16

Sat. Fat (grams)
10

Carbs (grams)
31

Fiber (grams)
1

Net carbs
30

Sugar (grams)
0

Protein (grams)
5

Sodium (milligrams)
420

Cholesterol (grams)
40

https://www.karenskitchenstories.com/2020/07/sourdough-sandwich-biscuits.html

Karen's Kitchen Stories

biscuits, sourdough

Breakfast

American

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This recipe was adapted from King Arthur Flour.

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