Jul 14, 2020

Sourdough Sandwich Biscuits | #BreadBakers

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.


Sourdough Sandwich Biscuits




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.


Sourdough Sandwich Biscuits with a fried egg and ham





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.


Sourdough flaky biscuits





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.


Sourdough Sandwich Biscuits with a tender center





Bread Bakers July 2020
Biscuits and Scones






#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 Biscuits in a basket




Sourdough Sandwich Biscuits

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Sourdough Sandwich Biscuits
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
biscuits, sourdough
Breakfast
American
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Created using The Recipes Generator


This recipe was adapted from King Arthur Flour.


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23 comments:

  1. This is such a beautiful recipe using sourdough discard. The crumb is lovely. I am always on a lookout for recipes using discard. This sounds really promising. Love the lovely colours on the plate.

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  2. That egg sandwich looks perfect! Now I'm hungry.

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  3. Great rise on those biscuits....perfect for a breakfast sandwich.

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  4. So perfect looking, and that sandwich is calling to me!

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  5. Beautiful biscuits they have an amazing crust, great idea to use sourdough discard.

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  6. Don't have sourdough discard. Can I substitute?

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    Replies
    1. Yes, you can. Just mix equal parts flour and water by weight and add a tiny bit of yeast. Let it sit overnight.

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  7. That is perfect sourdough sandwich biscuits. yes sourdough does wonders as it keep moist. I need to try your version.

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  8. Karen this is an amazing and very creative way to use sourdough discard!! Love to try this one out!

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    Replies
    1. I feel more virtuous not throwing out extra starter.

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  9. These look like the kind you'd find on the table at a country kitchen restaurant - they look so buttery and flaky / crunchy! Yumm!!

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  10. first of all your pics, make me just want to grab one right off the screen. I couldnt wait to try these out. So delicious!

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  11. You forgot to tell us when to add the sourdough starter in the recipe.

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    Replies
    1. Oh darn! Fixed. Thanks for the heads up.

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  12. can this be made with 1/2 whole wheat or white whole wheat flour? More milk added, perhaps?

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