What’s happened to my husband? During this time away from work he has
become a small cleaning tyrant! Today, being Sunday, I told him I wasn’t doing
any projects. I cooked, cleaned the kitchen, ran an errand, made tea and
lemonade, one load of laundry and said: I’m done, he wanted me to keep going
and I declined. Yes, there’s always more to do, but we need to have one day of
rest! Ervin informed me that we were resting every day!
All weekend I have been hungry for biscuits and scones. It’s difficult because my
spouse is a type II diabetic, and I don’t like to have the temptations setting
around, etc. But, my cravings are winning out and I’m sharing a delicious
sourdough biscuit recipe.
Just where this biscuit recipe originated I do not recall. I’ve seen folks call biscuits
‘sourdough’ when there was no ‘fermenting’ processes present. So, I’ve brought
up fermentation, let me elaborate on it just a little bit. When it comes to breads
and some biscuits, the best flavor development comes from the use of what we
call ‘wild’ yeast. This flavor outcome cannot be duplicated by a package of regular
yeast. When you decide to make bread with starter you will begin with packaged
yeast, but after 2-4 weeks it becomes ‘wild’. In my sourdough starter, (book #2)
you find each bread process taking 8-10 hours. This means flavor friends, one
that cannot be duplicated with packaged yeasts.
Now let me pull this back to the biscuit. I was at a location where the cook was
serving sourdough biscuits. I had the opportunity to taste them and the first
thought was: ‘Where’s the flavor?’ They were named sourdough biscuits, how
could they not contain the wonderful flavors of good sourdough?
Answer, fermentation. Sitting for one hour doesn’t produce a prize winning
flavor.
This biscuit recipe sits overnight or for at least 8 hours, before it is rolled out.
True it wasn’t made with ‘wild’ yeast, but it was allowed a full eight hours of
fermentation which equals taste.
Here is another good example, many private pizza companies believe in their
dough setting in the refrigerator for 2-3 days, before it is used. Many also use a
specific label of bottled water in order to get the same outcome each and every
time. (It also helps with the additives different cities put in their water.) Getting
this cook going on bread making is like opening a can of worms. I tend to go on
and on about arriving at the best flavor outcomes.
With this biscuit recipe I have rolled them out and then frozen, for later baking.
When frozen I usually don’t hold for more than 3 months in the freezer. This
process works great for special events and entertaining.
This week I tried a ‘store bought’ frozen pie crust by Mrs. Smith. I was really
taken back at the flakiness and flavor. I will not hesitate to pick them up again for
quick meals. Tip: These are great when you need to throw together a delicious
quiche for an evening meal. Quiche with crusts also make great leftovers. During
the Covid 19 it’s often difficult to keep ourselves continuously coming up with
new meal plans. Try to make 1 or 2 big dishes at the beginning of the week, to fall
back on, when you don’t want to cook.
Also; remember to keep supporting local restaurants when it is feasible. We
don’t want to see these companies fold. It’s not in my blood to eat out a great
deal, but I want to help these small businesses as much as possible.
Enjoy the biscuits and keep working on the home front. Nothing like cleaning
windows and carpets together! Hugs to everyone, go forth with a positive
attitude and let’s beat this monster germ!
Ut oh idea: These biscuits are so yummy and they yield several. Bake the entire
recipe and take them warm with jam, honey and butter to the bank or grocery
store. Let’s get on board thanking these essential workers.
Sourdough Biscuits
1 package active dry yeast (2 ¼ tsps.)
1 cup warm water, (105-115 degrees)
2 cups buttermilk
1/2 cup oil
¼ cup sugar
1 teaspoon salt
4 teaspoons baking powder
¼ teaspoon baking soda
6 cups all-purpose flour
Preheat oven to 350 degrees
Dissolve yeast in warm water. Add buttermilk. Note: Buttermilk may either be
cultured (liquid) or powdered, which is mixed with water as directed, on the
package. Add oil, sugar, salt, baking soda, baking powder and flour. Stir with a
spoon. Stir wet and sticky dough, place in an airtight container, in the refrigerator
overnight.
Roll chilled dough and cut with floured biscuit cutter. Allow to rise 10-15 minutes
after cutting (They rise fast.) Bake at 350 degrees for 20-30 minutes. Yields 24-30
average size biscuits. Place biscuits on silpat or parchment paper while baking, to
protect bottoms of baked good.
Remember biscuits can have spices and cheeses added to them. If you add a
shredded cheese remember to use regular grate not the fine. The fine cooks into
the baked good and you never know it’s there.
