Sam's Buttery Saturday Morning Sourdough Biscuits
This is Sam! Nothing says Saturday morning in the south like biscuits for breakfast! This recipe should be a staple in your sourdough repertoire!
You’ll need:
Equipment:
Bread bowl - we got our set from an estate sale, but this bowl set is perfect for making medium and large batches of sourdough goods.
Ingredients:
120g Unbleached all-purpose flour (we prefer organic)
2 tsp baking powder
1 tsp salt
8 T butter
227g starter *this is a lot of starter. Unless you are making huge batches of bread, you’ll likely never have this much starter discard at one time. The day before I make these biscuits I will make a levain with 30g starter, 140g flour, 125g water and let sit for 24 hours. Use this starter + your existing starter if you need help getting to get the 227g required in this recipe.
Method:
Preheat your oven to 425 degrees F with a rack in the upper third of the oven.
Combine flour, baking powder, and salt. With your hands, work the butter into the flour until the mixture is unevenly crumbly.
Add the starter, mixing gently with your hands until the dough is cohesive. Wet hands make this process a little easier.
Flour your work surface, pour your dough onto the surface, and gently knead the dough into a 6” round that is about 1” thick.
Use a sharp ~2 3/8” biscuit cutter to cut out your biscuits. You’ll get about 4 biscuits at first. Take the remaining dough, and reshape to a 1” thickness and cut the remainder of your biscuits out.
Brush the tops of your cut biscuits with olive oil or melted butter and bake for 20-23 minutes until the biscuits are golden brown.
Remove the biscuits from the oven and serve warm.
Bonus:
These biscuits are amazing on their own, but life is short; let’s eat!
While the biscuits are cooking fry up some bacon or sausage. If using bacon, fry 2 pieces / person or 1 sausage / person. Fry or scramble some eggs (1 egg / person).
Once the biscuits are done, cut them in half and put a small amount (1/2 teaspoon or so) of maple syrup, jam, or preserves of your choice on both sides of the biscuit. Add bacon or sausage to the “bottom” half of the biscuit, then put the eggs on top of that. Seal the sandwich off with the “top” half of the biscuit, then sprinkle a pinch of Maldon salt (or other large crystal salt) on the top of the biscuit.
These biscuits are best enjoyed with a cup of hot coffee and conversations with someone(s) you love, and if it’s warm enough, maybe on a back porch. Hope these biscuits make your Saturday!