Best 2 Fake Sourdough Biscuits Recipes
If you are craving the delicious taste of sourdough biscuits but don't have the time or patience to cultivate a sourdough starter, fret not! With a clever culinary hack and a few readily available ingredients, you can conjure up "fake sourdough biscuits" that will tantalize your taste buds and delight your loved ones. Prepare to embark on a culinary adventure that transforms ordinary pantry staples into exceptional treats.
Here are our top 2 tried and tested recipes!
GRANDMA'S SOURDOUGH BISCUITS
My grandma makes these every time we go over for dinner. I got my starter from her, so I too make these every couple weeks when I need to use up some starter. They are really fast and easy, and taste delicious right out of the oven.
Provided by pollen
Categories Breads
Time 22m
Yield 8 biscuits
Number Of Ingredients 6
Steps:
- Sift together flour, salt, baking powder and baking soda.
- Cut in the margarine or butter.
- Mix in sourdough starter.
- Turn out dough onto lightly floured board.
- Knead a few times, until all of the flour is mixed in.
- Pat/roll dough to 3/4" and cut out biscuits; place them on an ungreased baking sheet.
- Bake at 425°F for 12-15 minutes, until slightly brown.
Nutrition Facts : Calories 91.3, Fat 3.9, SaturatedFat 0.8, Sodium 286.8, Carbohydrate 12.2, Fiber 0.4, Protein 1.7
GOLDEN SOURDOUGH BISCUITS
I obtained this recipe from a friend when we were exchanging sourdough recipes a few years ago. These soft biscuits are best enjoyed straight from the oven. - Stephanie Church, Delaware, Ohio
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, baking powder, salt and baking soda; cut in butter until mixture resembles coarse crumbs. Combine Sourdough Starter and buttermilk; stir into crumb mixture with a fork until dough forms a ball. , Turn onto a well-floured surface; knead 10-12 times. Roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. , Bake at 425° until golden brown, 12-15 minutes. Brush with melted butter. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 148 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 370mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- Use a buttermilk substitute to create a tangy flavor: If you don't have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of milk. Let the mixture sit for 5 minutes before using it in the recipe.
- Use melted butter to create a flaky texture: Melted butter helps to create a flaky texture in the biscuits. Make sure to let the butter cool slightly before adding it to the dough, as hot butter can kill the yeast.
- Don't overmix the dough: Overmixing the dough can make the biscuits tough. Mix the dough just until it comes together, then stop.
- Let the dough rest before baking: Allowing the dough to rest for a few minutes before baking helps to develop the flavor and texture of the biscuits.
- Bake the biscuits in a hot oven: A hot oven helps to create a crispy exterior and a fluffy interior.
Conclusion:
These fake sourdough biscuits are a delicious and easy-to-make alternative to traditional sourdough biscuits. They have a tangy flavor and a flaky texture, and they're perfect for breakfast, lunch, or dinner. Serve them with your favorite soup, stew, or salad, or enjoy them on their own.
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