Sourdough Bread and Biscuits
A Uncategorized recipe with all-purpose flour, baking powder, sugar. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
16 steps- 1
Dissolve yeast in warm water.
- 2
Let stand 5 minutes.
- 3
Combine flour and sugar in a medium size non-metal bowl; mix well.
all-purpose flour(3 c)sugar(1 tbsp) - 4
Gradually stir in yeast mixture.
- 5
Cover loosely with plastic wrap or cheesecloth and let stand in a warm place (80° to 85°) for 10 to 12 hours.
- 6
Yield: about 2 1/2 cups.
- 7
Note: If starter is not used promptly, add 1 tablespoon of sugar to starter every 3 days to keep alive.
sugar(1 tbsp)prepared sourdough starter at room temperature(2 1/2 c) - 8
Combine flour, baking powder, sugar and salt.
all-purpose flour(3 c)baking powder(1 tbsp)sugar(1 tbsp)salt(3/4 tsp) - 9
Stir well.
- 10
Cut in shortening until mixture resembles coarse meal.
shortening(2 tbsp) - 11
Add Sourdough Starter; stir until moistened.
prepared sourdough starter at room temperature(2 1/2 c) - 12
Turn dough out onto a lightly floured surface and knead 10 to 12 times.
all-purpose flour(3 c) - 13
Shape dough into 1 1/2-inch balls and place in well-greased 13 x 9 x 2-inch baking pan.
baking powder(1 tbsp) - 14
Brush tops of biscuits with melted butter.
butter or margarine melted(3 tbsp) - 15
Cover and let rise 1 hour and 45 minutes or until doubled in bulk.
- 16
Bake at 400° for 20 minutes or until golden brown.
Rate this recipe
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Sourdough Bread and Biscuits
A Uncategorized recipe with all-purpose flour, baking powder, sugar. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
16 steps- 1
Dissolve yeast in warm water.
- 2
Let stand 5 minutes.
- 3
Combine flour and sugar in a medium size non-metal bowl; mix well.
all-purpose flour(3 c)sugar(1 tbsp) - 4
Gradually stir in yeast mixture.
- 5
Cover loosely with plastic wrap or cheesecloth and let stand in a warm place (80° to 85°) for 10 to 12 hours.
- 6
Yield: about 2 1/2 cups.
- 7
Note: If starter is not used promptly, add 1 tablespoon of sugar to starter every 3 days to keep alive.
sugar(1 tbsp)prepared sourdough starter at room temperature(2 1/2 c) - 8
Combine flour, baking powder, sugar and salt.
all-purpose flour(3 c)baking powder(1 tbsp)sugar(1 tbsp)salt(3/4 tsp) - 9
Stir well.
- 10
Cut in shortening until mixture resembles coarse meal.
shortening(2 tbsp) - 11
Add Sourdough Starter; stir until moistened.
prepared sourdough starter at room temperature(2 1/2 c) - 12
Turn dough out onto a lightly floured surface and knead 10 to 12 times.
all-purpose flour(3 c) - 13
Shape dough into 1 1/2-inch balls and place in well-greased 13 x 9 x 2-inch baking pan.
baking powder(1 tbsp) - 14
Brush tops of biscuits with melted butter.
butter or margarine melted(3 tbsp) - 15
Cover and let rise 1 hour and 45 minutes or until doubled in bulk.
- 16
Bake at 400° for 20 minutes or until golden brown.
Rate this recipe
