Great Fluffy Sourdough Biscuit Recipe

 In my search for the perfect sourdough bread I found this amazing recipe for fluffy sourdough biscuits. This is a great recipe for people who are gluten intolerant like my husband seems to be. The reason is that you really don't work the dough much at all and the gluten doesn't have a chance to develop. 

I am also exploring some no knead bread recipes that he might be able to eat. But for now I would like to share this great recipe I discovered with you because fresh hot jelly biscuits just can't be beat in the comfort food department! 

I have tested it out now making 4 batches and every one is perfect.  It is not as hard as the recipe sounds. As long as you follow the directions every time you should get consistent results.  For me it is the first biscuit recipe I have ever had success with so I am thrilled!

( recipe source: NorthwestSourdough.com blog.)

The trick for this recipe is to have everything ready in each bowl and be prepared to work quickly once you add the baking powder and soda to the liquid.

It will foam up as you stir in the baking powder/soda so you need to add the dry ingredients all at once before all of the bubbles are gone.

As you work quickly, the bubbles are trapped in the dough and help make a light, fluffy biscuit. This is a sticky and wet dough and you will need plenty of flour on the work surface to keep from sticking.

 

Fluffy Sourdough Biscuits

In bowl number one, wisk together:

1 C. Active Sourdough Starter 

1 C. whole milk 

4 T. melted butter 

In a seperate cup

Reserve 2 T. melted butter for tops. 

In bowl number two mix:

3 C. all purpose flour 

1 1/2 t. salt 

set aside...

In bowl number three mix:

2 t. baking powder

1/2 t. baking soda 

then add all at once to bowl number one... 

When the foam bubbles form, quickly add the flour mixture in bowl number two and stir until a sticky dough forms. 

Turn out the dough on a well floured surface and knead it a few times until you can form a ball then roll it out to about 1 inch thickness.  Cut, brush the tops with melted butter and bake in a pan at 425 degrees for 12-15 minutes.  Makes 12-15 biscuits. 

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