| Level: | Intermediate |
| Total: | 14 hr |
| Prep: | 30 min |
| Inactive: | 13 hr |
| Cook: | 30 min |
| Yield: | about 30 biscuits |
Ingredients
- 4 cups Sourdough Starter, recipe follows
- 1 teaspoon active dry yeast
- 1/3 cup sugar
- 2 teaspoons salt
- 3 heaping teaspoons baking powder
- 3/4 cup vegetable oil
- 3 1/2 to 4 cups all-purpose flour, plus more for dusting
- 1 stick butter, melted
- 1 tablespoon active dry yeast
- 4 cups warm water (105 to 115 degrees F)
- 1/3 cup sugar
- 4 cups all-purpose flour, sifted
- 1 raw potato
Instructions
- Prepare the Sourdough Starter the night before. Preheat the oven to 400 degrees F.
- Sprinkle yeast in the starter and stir. Add sugar and stir. Add salt and stir. Add baking powder and stir. Add oil and then gradually add flour. Place dough on a floured board and sprinkle more flour on top of dough. Flatten dough by hand and then cut with a biscuit cutter. Spray a 16-inch Dutch oven with non-stick cooking spray and then add a little oil to the bottom of the Dutch oven. Place biscuits in Dutch oven, being careful not to overcrowd them. Top with melted butter and set aside to let rise until wrinkles are gone. Bake for 15 minutes or until golden brown.
- Dissolve yeast in warm water and whisk to combine. Add sugar and whisk until sugar dissolves. Add sifted flour, 1 cup at a time, whisking after each addition to combine. Peel, wash, and grate the raw potato and add it to the flour mixture. Place starter in a very clean, wide bowl, cover it with a towel, and let rest in a warm place overnight. The starter should be made ahead of time, even 3 to 4 days ahead.
Nutrition Facts
| Serving Size | 1 of 30 servings |
| Calories | 219 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 4 g |
| Cholesterol | 8 mg |
| Sodium | 194 mg |
Reviews
I halved the recipe, let them rise for an hour, and cooked six biscuits each in two Dutch ovens. It took 30 minutes at 400 to develop golden brown color on top. Meanwhile a nice crispiness of fried dough on the bottom. I also cooked the remaining 3 biscuits on a cookie sheet on the top rack. They were ready in 20 minutes. Good recipe.
I followed the directions exactly from the starter and letting it sit in the refrigerator for 3 days and made the biscuits by the biscuit recipe, no issue with the wetness of the dough. Roll the dough out gently or simply flatten the dough to a height of 3/4 of an inch use a biscuit cutter and cut the biscuits.The biscuits will rise beautifully and the top and bottom will be crispy. I made three batches, a greased iron skillet, a pie pan and a cookie sheet. I put parchment paper under the biscuits and on the cookie sheet and the pie pan with no grease. All three batches did great the iron skillet was the best. If you crowd the biscuits on either pan the biscuits will rise more and be softer, if you do not crowd them on the pan or sheet they will turn out more crispy. Great texture and good taste. I will definitely use this recipe again. Thank you Jean and Sue for a wonderful sour dough biscuit recipe.
I followed the recipe TO THE LETTER until it came to the last 4 cups of flour. I had to add 6 cups before the dough stopped being nothing more than slime. Even then it was the devils own time cutting and placing the biscuits. Some stuck to the (well floured) board. Some shrank. If I tried cutting several before moving to sheet, the sides became reattached to the scrap. What happened?
I made them without a dutch oven- instead I placed a cookie sheet on top of my bread stone and it worked well.
This bread is larruping. Good crumb, good flavor and fairly easy for sourdough. Makes the whole house smell good while it’s baking.