There’s no Indie Showcase this week, instead, I thought I’d share another great recipe with you.
As you all know by now, I’m a big fan of Sourdough bread. I have starter cultures that are now about seven years old, looking after them is a five-minute job. I discard some of each starter and refresh it with flour and water. This means that I have a bit of sourdough starter available for extra projects every week.
Sometimes I just add it to whatever loaf I’m making, for extra flavour, but it has plenty of other uses as well.
Here’s one of them, a base for delicious American style biscuits. They’re a bit like scones but not quite as thick.
240g Sourdough Starter at 100%, it doesn’t have to be fresh, discard is fine but keep it in the fridge until you need it.
120g Plain Flour,
4 g (just less than a teaspoon) of Salt,
10 g (2 teaspoons) Baking Powder,
115g Cold Butter, cut into pieces. (I used to grate frozen butter into the mixture but as long as it is cold it works fine.)
Either leave plain or add a maximum of 100g Dried Fruit/Grated Cheese/ Chocolate Chips before mixing.
Preheat the oven to 220°C. Grease a baking sheet, or line it with parchment.
Combine everything. Work gently until the mixture is a cohesive dough.
Put the dough onto a lightly floured sheet of parchment and gently mould it into a pancake about 2-3cm thick.
Use a 3 inch (8cm) cutter to cut the biscuits from the dough. Mix the scraps together and form into another pancake, continue until the dough has all been cut.
Place the biscuits onto the prepared baking sheet, leaving about 2″ between them so they can spread a little.
Bake in the upper third of the oven for around 15 minutes, or until they’re golden brown.
Remove them from the oven, and cool on a rack. They will keep in an airtight box at room temperature for several days.
They also freeze well.
Now all you have to do is enjoy it. I’ll be back on Saturday with some more thoughts about writing.
Stay safe everyone.
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