Tender Sourdough Discard Biscuits

• 份量: 14 servings
• 活動時間: 25 minutes
• 總時間: 59 minutes

食材

1/2 C (155g) Sourdough Discard

1 C (230g) Milk (plant or dairy - I use unsweetened homemade cashew milk 1/2 diluted with water)

2 tsp Apple Cider Vinegar (optional - for a little more sourness)

2 3/4 C (420g) Unbleached All Purpose Flour

2 Tbs Cane Sugar

1 1/2 tsp Baking Powder

3/4 tsp Baking Soda

1 tsp Fine Sea Salt (use 1/4 tsp if using vegan butter* (see note)

1 1/2 Stick (175g / 3/4 C) Unsalted Butter

步驟

Line a sheet pan with parchment paper and set aside. Make room in the freezer for the sheet pan.

In a spouted measuring cup add sourdough discard, milk and optional apple cider vinegar. Whisk. Set aside.

In a large mixing bowl, whisk together the flour, salt, sugar, baking powder and soda. To the flour mixture, add cold butter. I like using my hands here, but a fork or pastry cutter may be used instead. Start incorporating the butter pinching and mashing the butter pieces in between your fingers, working quickly so the butter stays cold. The point is to coat the butter in flour, pinching and tossing the pieces. Once the flour and butter is incorporated, there should be small (pea size) and larger pieces (almond size) of butter remaining, coated in flour. If the butter starts to melt, put the whole bowl in the freezer for about 10 minutes to firm the butter back up.

Make a well in the center of the flour/butter mixture and pour in the sourdough starter/milk mixture, reserving a few tablespoons. Gently mix, scooping up, folding and pressing the dough. Add the remaining milk and incorporate it into the dough if the mixture seems a little dry.

Once the dough forms a cohesive mass, flour your work surface and turn the dough out. Flour the top of the dough and knead it a few times (folding and pressing) until a cohesive dough forms. Pat and form the dough into a round. Lightly flour the top again and roll or pat the dough out into about a 3/4" (1.9cm) thick disk. Cut the biscuits with a 2 1/2" (6.3cm) biscuit cutter (cut straight down and back up - no twisting) and transfer them to the parchment paper-lined sheet pan. Freeze the biscuits for at least 15 minutes. At this point the biscuits can be frozen solid, and held in a lidded container for up to three weeks. Bake partially frozen and completely frozen biscuits the same, straight from the freezer.

While the biscuits are in the freezer, preheat the oven to 375F (190C) and arrange a rack in the center of the oven. Bake the biscuits straight from the freezer on a parchment lined sheet pan for 17-19 minutes or until golden. The internal temperature will be between 190F-200F when done (87C-93C). Share warm, right out of the oven.

Store baked biscuits at room temperature in a covered container for up to two days or in the freezer for up to three weeks. Biscuits are best right out of the oven, but if needed, they can be gently reheated at 350F (175C) for about 10-15 minutes. Wrap in foil when reheating to retain their softness.

營養

• 卡路里: 196 kcal
• 總脂肪: 11 g
• 飽和脂肪: 6 g
• 膽固醇: 27 mg
• 鈉: 239 mg
• 總碳水化合物: 22 g
• 膳食纖維: 1 g
• 總糖: 2 g
• 蛋白質: 3 g