Sourdough is how Laura Ingall’s mom was able to make amazingly moist biscuits in the dead of winter all without any dairy milk.Įssentially you can make die hard, super moist biscuits without dairy and without special flours. Sourdough is a wonderful gift, and was relied upon by pioneer families long before we had access to traditional yeast. Additional “How to” Tips for Making Quick Sourdough BiscuitsĪfter you use some sourdough, now is a good time to feed it! No great worries! I have made these with liquid coconut oil in a pinch and they come out like flat, cookie shaped biscuits that still taste good. I roll and just use my hands to make the last two or three.
Usually there will be some little guys that still need to be formed into biscuits after the first roll and cut session. Next it’s as easy as rolling out into a rectangle on a lightly floured surface and cutting into biscuits with a biscuit cutter (but your hands work too). If too wet add 1-2 tbsp of flour until non-sticky enough so it can be rolled out without fighting you. If it’s too warm where you live you will have to plan ahead a little and chill the coconut oil either in the fridge or freezer.Īdd the sourdough and almond milk and mix with a wooden spoon and hands until fully combined. To speed it up use a pastry cutter like this, or a box grater.Īlso, if using coconut oil, it’s really important that it’s either solid, or cold and firm. The most time consuming part of this recipe will come when you cut the coconut oil into peas size pieces into your flour. To finish this recipe in 20 minutes, mix and prepare your batter while the oven heats to 425.
#Sourdough biscuit recipe how to
How to Make Quick Sourdough Biscuits in 20 Minutes Leftovers become one less meal to make, saving both time and money. If you haven’t tried these yet, I encourage you to give them a try! When I pair these along side soup, not only does it heighten the meal time experience, but we always have more soup leftover for lunch the next day. Biscuits are quicker to make than pie crust but still taste great! I make these often on a busy weeknight with some homemade soup, or as a topper for homemade chicken pot pie. At the same time, if your sourdough is active, you can use that just the same! More Reasons to Love These Quick Sourdough BiscuitsĪnd as alluded to, I love that these biscuits don’t require you to prep hours in advance– you can literally have these made in about 20 minutes!Įven the sourdough used in this recipe comes from discard- no need to wait or soak overnight.
#Sourdough biscuit recipe free
I just find using coconut oil instead of butter makes it’s more frugal, and adding 2 tbsp on almond milk adds just an extra touch of moisture.īonus points for being dairy free if you’re dairy sensitive. I originally found this recipe here, and honestly on it’s own it is great (rated 5 stars on average). I still remember the first time I made my first biscuits from scratch without sourdough. Plus, sides are a wonderful way to eat plenty, stretch you meals and save money on groceries. This is where sourdough biscuits become a great rescue for a quick and last minute “bread!“ These sourdough biscuits take about 20 minutes to put together, and make for a delicious, quick side you can add to many different meals.Īnd I don’t know about you but I LOVE a great bread recipe to go with a homemade soup.īUT there are also many nights I don’t prepare well in advance for a homemade bread.
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