Taste 9/10, Height 4/10. Need to fold/laminate them next time to be taller. Will definitely make again. (Easy recipe too.) Thanks. I cut everything in half and made 3 biscuits: 60g APFlour, 1g baking powder, 3g salt, 57g (half a stick) butter, 114g sourdough starter.
Love the recipe! One thing, though: we operate on a zero-waste method with our starter. Unless we're setting up to bake, we have about 50 grams of starter on hand. It keeps really well in the refrigerator for a week or two without problems. It saves us a lot of $$ we'd otherwise be spending on flour. We'd have to plan ahead for making biscuits or pancakes or any other 'discard' recipe.
To help keep the butter cold and still have smaller pieces, put a stick of butter in the freezer for 30 to 60 minutes, then, keeping the paper on one end of the stick, grate it using the largest holes on a box grater. You won't warm the butter at all by handling with your fingers. Gently mix it in the flour with a spatula to break it all up.
Personally, I cut it in half place the one half on top of the other, roll it out to the same size again and repeat one more time. I get a taller, flakier, layered biscuit. But hey, to each their own.
Hello Martin- new subscriber. My King Arthur sour dough starter is bubbling away on the kitchen counter. I have been feeding it and keeping the discard in the fridge. I'm new to sour dough, but not new to baking powder biscuits. I had gallbladder surgery and need to incorporate sour dough into my diet. If I make a focaccia with yeast, can I just add some sour dough discard? Thanks for taking us along ~ Diane
You can! Just make sure to subtract the weight of the water and flour in your sourdough discards from the flour and water in your focaccia recipe. 💛 -🍮Kat
Why does the recipe call for rolling it out into a five inch by two and 3/4 round when they’re square. The recipe Doesn’t match what you are doing. Recipe is six biscuits. You’re making four. Now I’ve overworked the $&@!! thing.
Been making this recipe for a few years and I love it. The biscuits always come out incredibly tender and flavorful from the sourdough starter. Sometimes the tang is a lot if you use discard but they're still good. Good with berries and other inclusions almost made into scones. Great video.
I just baked these up for lunch - making 4 biscuits as Martin demoed. We were out of bread, and I needed something quick for lunch while my 2 loaves of Maura's bread are proofing in the fridge. This dough came together beautifully, and the biscuits were flaky and delicious. I warmed up my leftover spinach/Swiss cheese omelette from breakfast out yesterday and layered it up on two of the biscuits for hubby and me. YUM! Thank you for this video and awesome recipe.
Never seen biscuits like that here across the pond. Look good. Will have to try them. Try to convince my family to have biscuits with bacon for breakfast
This recipe works great. So delicious. Had mine with fried eggs, watercress, cheese and some bacon and chipotle mayo. Found a great way to use my discards now. Yum.
Hi, Harley! The recipe says it yields 6-7 biscuits but is also flexible for dividing to preference, as Martin did with making 4. If divided differently than the recipe details you'll bake at the same temperature but will adjust the time in the oven by a few minutes, more or less. Happy baking! -🍮Nicole
Hi, Diana! That can be done by using our Measure for Measure GF Flour, instead of All-Purpose Flour. 🙌💙 Happy baking! shop.kingarthurbaking.com/items/gluten-free-measure-for-measure-flour -🥐Lily
