Sour Dough Biscuits

Try this recipe - Vegan Blueberry Mug Cake
Quick and easy to prepare!) Healthy and tasty!)
Ingredients:
? cup Blueberry
5-7 soaked overnight Almond nuts
DRY INGREDIENTS:
4 tbsp Whole-wheat flour
2 tbsp Sugar
1 pinch Salt
½ tsp Baking powder
WET INGREDIENTS:
8 tbsp Almond Milk
1 tbsp Extra Virgin Olive Oil
½ tsp Vanilla extract

We made these in the dutch oven this past weekend. Hopefully the "Cookie" AKA "biscuit boy" took a couple pics I can post later today. They came out perfect.

Gran Ma kept starter in two small crocks. She had gotten a bit to start her own from her Mother and it aay have been passed down from her Mother.
Sourdough from wild yeasts can be terrible.I've sampled several including store boughtn sourdough biscuits and breads and everyone of them were somewhat bitter or soda like and off tasting. GrandMa's was sweet. I guess it matters what part of the country,weather, and time of year. She lived in big clearing inthe middle of the woods.

^ would do terrible things for this about now

Super_Dave wrote:
Cover that with sausage gravy and I'd eat the whole pan!

yes, me too

Super_Dave wrote:
Cover that with sausage gravy and I'd eat the whole pan!

Oh man! that would be so amazing! I cooked sausage patties this morning and had them with the biscuits. So good.

Cover that with sausage gravy and I'd eat the whole pan!

Here are the biscuits with from the recipe above. Made it just like the recipe says except not in a dutch oven. Regular oven at 375 degrees for 20 minutes

They came out perfect. Can't wait to make them in the dutch oven this week end. I think I will up the salt from 1/2 tspn to 1 tspn, though that could affect how much it will rise as salt stifles yeast activity.

I have made biscuits a lot in a DO. In order to make good ones, it takes a lot of fat, butter, Crisco, whatever you have. Olive oil doesn't get it.

This is the recipe for the biscuits. The sour dough starter is 2-1/2 cups of flower with a teaspoon of sugar mixed in, 2-1/2 cups of 100-105 degree water. One packet of yeast and proof it in the water then mix it into a slurry and cover with a towel at room temp for 24 hrs. After 24hrs remove towel and cover loosely with plastic wrap and observe it for 4-5 days, stirring and mixing in the bubbles daily. Should be ready at the end of the previously mentioned 4-5 day period. Mine is starting to smell nice and tangy. They say what ever you take out of the mixture, say 1 cup like I think the recipe below calls for, you just mix up a cup of flour and water in a slurry and put back in the starter to replenish and keep it going. No added yeast for the replenishing.

I'm thinking I'll just do a "domestic" run of this recipe this weekend and see how they come out. Then plan for the Dutch Oven on the 2nd.