Today’s post is part of a Sourdough Blog Hop. This collaboration will introduce you to all the wonderful things you can bake with sourdough and hopefully inspire you to bake with sourdough yourself. Each of these amazing blogs has something special to add to your knowledge of sourdough so please go visit them!
Learn how to make sourdough biscuits without using baking powder or baking soda! These biscuits are flaky with little delectable pockets of butter. A simple recipe for biscuits much like the people from yesteryear would make using just a few basic ingredients.
Looking back at history we wonder, “How did our ancestors make bread without all the options we have today?” A few weeks ago during our winter storm in Texas I found out how to get by with just a few basics ingredients. Mr. Rueffer and I quickly moved to Farmstead House, our 1870’s vernacular farmhouse, a home we have been renovating to be an off-grid house. As I rushed out the door I made a spur of the moment decision to grab my sourdough starter and jar of einkorn flour. I planned to bake biscuits on our wood cook stove; however, I quickly found out I didn’t pack any baking powder or baking soda!
As I mulled over what to do about my predicament, I turned to my motto that had never failed me: “What would a pioneer woman do?” Most importantly, she would have made do with what she had! As a result of this situation, I put a great deal of thought into preparedness and self-reliance. A pioneer woman, probably one that lived in this very farmhouse, baked all of her bread with sourdough leaven.
Subsequently, here is the sourdough biscuit recipe we love and will continue to make.
CAN YOU MAKE SOURDOUGH BISCUITS WITHOUT BAKING POWDER?
Yes most definitely, but you need to make sure your sourdough starter is very active and passes the float test. Please look below to find our Youtube video “MAKE YOUR OWN WILD YEAST SOURDOUGH STARTER” to see a demonstration of the float test. Tall, fluffy biscuits are a result of an active sourdough starter, so keep your starter happy! Look at the bottom of this post to read a few sourdough tips. Also, personally baking powder is just another ingredients I would prefer not to buy. We strive to produce as much of our food as possible and I can’t produce baking powder here at the farm. Remember when you produce your own food you control the ingredients. IMPORTANT!
HOW TO MAKE FLAKY SOURDOUGH BISCUITS
Tip 1-BUTTER! Above all else, keep your butter cold until you are ready to grate it into your flour. This is what makes little pockets of butter in your biscuits. I keep the dough cold so the butter stays solid in the dough and I can see little dots of butter. Yum!
Tip 2- Please make sure to watch the video to see how I carefully divide the dough in half then stack it on top of the other half. Then I gently flatten out the dough again in a square then repeat this process three more times. You will be amazed with the results of this important step. Please do not skip this step, it is key to flaky biscuits. In addition to this important step, please be gentle with your dough to make tender biscuits that will melt in your mouth.
EASY OVERNIGHT SOURDOUGH BISCUITS WITHOUT BAKING POWDER
As a mother of five grown children, I can tell you making biscuits in the morning is not convenient. Everyone has a hectic morning for one reason or another, so who really has time to make biscuits, much less let them rise? Even though my kids are grown, I still have to get things ready the evening before so I can spend the morning milking the cows. Also, I have cooked dinner pretty much every night for years, so I know I will be in the kitchen from late afternoon to early evening (at least). I am certain most of you cook dinner, so why not make all your sourdough then? I’ve found if I can’t make it in the evening that I can’t make it at all, but these biscuits are so easy to make that it’s easy to sneak preparing them into my nightly routine.
So, if making your sourdough breads while you are cooking dinner would help you then you are in the right place. And by the way, I am so honored you are reading my blog! If you stick with me, I promise I’ll have you making easy sourdough breads with artisan results in no time. This is my specialty because trust me, I HAVE NO TIME BUT WANT ARTISAN RESULTS! These easy biscuits are made while you cook dinner, set aside to proof a bit, then stay in the refrigerator until 30 minutes before you are ready to bake. Very easy and you can multi-task when you are making them. Perfect for busy moms!
ARE OVERNIGHT SOURDOUGH BISCUITS BETTER THAN NO-WAIT BISCUITS?
Firstly, yes overnight sourdough biscuits are more flavorful because the sourdough adds a depth of flavor through fermentation. The slow, cold fermentation of sourdough produces a delicious flavor profile.
Secondly, overnight sourdough biscuits are more delicious and they are ready to go in the morning for breakfast. No messes, no waiting, just take them out of the refrigerator when you wake up and by the time you are dressed and the oven is hot you can bake them.
ALL-PURPOSE FLOUR OR WHOLE WHEAT FLOUR?
You can use all-purpose or whole wheat flour. We like to use freshly ground heirloom Sonora wheat from this mill. The rich buttery taste and mild flavor is perfect for biscuits, tortillas, and cookies. We use ancient Einkorn flour also, look back at our video about “Did Our Off-Grid House Pass the Ultimate Test During Texas Winter Storm” to see these amazing biscuits. Baking with einkorn is different so use less liquid. I will make a tutorial for einkorn biscuits.
WHAT EQUIPMENT YOU WILL NEED:
- BOWL
- WOODEN SPOON
- MEASURING CUPS
- MEASURING SPOONS
- GRATER
- BENCH SCRAPER
- BISCUIT CUTTER-2 INCH DIAMETER
- 9 INCH PIE PAN OR GLASS DISH
WHAT INGREDIENTS YOU WILL NEED:
- 2 cups of flour – Your choice, we used freshly ground Sonora whole wheat flour
- 1 teaspoon of salt
- 1 stick of unsalted butter or 8 tablespoons
- 3/4 cup of whole milk
- 1/2 cup of active sourdough starter – if you look at some of our sourdough videos you can see my easy method for feeding starter that makes the right amount for almost all of my sourdough recipes. This is how for many years I have successfully been able to bake with sourdough 4-5 times weekly without any stress. Look below under sourdough tips and I will explain in more detail.
HOW TO MAKE SOURDOUGH BISCUITS WITHOUT BAKING POWDER
STEP 1
Mix 1/2 cup sourdough starter and 3/4 cup milk,. Using a pourable glass measuring cup works great.
STEP 2
Measure 2 cups of flour and 1 teaspoon of salt in a bowl.
STEP 3
Grate 6 tablespoon of cold butter into a flour. I make a well inside the flour. Set the remaining 2 tablespoons aside. I put them in a small butter pan. You will use this butter to butter the pan, then after the biscuits are baked you will drizzle melted butter over the tops.
STEP 4
Toss the butter in the flour so the butter pieces are coated in flour
Step 5
Make a well in the center of the flour/butter mixture and pour in the milk/sourdough mixture.
Step 6
Gently mix just until combined.
Step 7
Scrape out onto floured counter or cutting board.
Step 8
Pat into a square shape the size of the length of your bench scraper. I use this as an easy guide but you can guess at it.
Step 9
Divide the dough in half then gently press one half on top of the other. The result is amazingly flaky biscuits. Repeat 3 more times! See photo above for a demonstration.
HOW TO CUT BISCUITS SO THEY WILL BE FLAKY
Step 10
Lastly, it is time to cut out your biscuits. Dip your biscuit cutter in flour to avoid sticking, then make certain you push your biscuit cutter straight down. No twisting! In short, if you twist the biscuit cutter you prevent the dough from separating into flakes. Remember, straight down!
STEP 11
After that, arrange your biscuits in the buttered pan, cover and leave at room temperature for 1-2 hours. (You are looking for the biscuits to rise before you put them in the refrigerator for the night.) Next, place the pan of biscuits in the refrigerator overnight. Sourdough fermentation progress is determined by 1. time and 2. ambient temperature, warmer=faster rise, cooler=slower rise. ALWAYS REMEMBER RECIPES CHANGE WITH EACH SEASON. SO TAKE THIS INTO ACCOUNT WITH YOUR SOURDOUGH BAKING!
STEP 12
Throughout their night in the refrigerator, your biscuits are slowly proofing and developing flavor so this is an important step. When ready to bake the next morning, take them out of the fridge for 30 minutes prior to baking. Preheat your oven to 375 degrees and bake for 20-25 minutes. After baking, drizzle the remaining butter over the tops of the biscuits.
In conclusion, this is the easiest biscuit recipe ever baked! Above all these biscuits are flaky, tender, and a perfect companion to jam or honey. If there are leftovers you can have an afternoon snack with your afternoon tea. Like me!
Remember made from scratch is healthier and you control the ingredients which is super important at this time. No cans, no grocery stores, just healthy ingredients – all very important reasons to make these easy sourdough biscuits without baking powder recipe for those you love most.
SOURDOUGH BISCUITS WITHOUT BAKING POWDER
Ingredients
- 2 cups of flour - Your choice, we used freshly ground Sonora whole-wheat flour
- 1 teaspoon of salt
- 1 stick of unsalted butter or 8 tablespoons
- 3/4 cup of whole milk
- 1/2 cup of active sourdough starter-if you look at some of our sourdough videos you can see my easy method for feeding starter that makes the right amount for almost all of my sourdough recipes. This is how for many years I have successfully have been able to bake with sourdough 4-5 times weekly without any stress. Look below under sourdough tips and I will explain in more detail.
Instructions
STEP 1
Mix 1/2 cup sourdough starter and 3/4 cup milk, using a pourable glass measuring cup works great.
STEP 2
Measure 2 cups of flour and 1 teaspoon of salt in a bowl.
STEP 3
Grate 6 tablespoon of cold butter into a flour. I make a well inside the flour. Set the remaining 2 tablespoons aside, I put them in a small butter pan. You will use this butter to butter the pan, then after the biscuits are baked you will drizzle melted butter over the tops.
STEP 4
Toss the butter in the flour so the butter pieces are coated in flour
Step 5
Make a well in the center of the flour/butter mixture and pore in the milk/sourdough mixture.
Step 6
Gently mix just until combined.
Step 7
Scrape out onto floured counter or cutting board.
Step 8
Pat into a square shape the size of the length of your bench scraper. I use this as an easy guide but you can guess at it.
Step 9
Divide the dough in half then gently press one half on top of the other. This will give you the result of flaky biscuits. Repeat 3 more times!
HOW TO CUT BISCUITS SO THEY WILL BE FLAKY
Step 10
Lastly, it is time to cut out your biscuits. Dip your biscuit cutter in flour to avoid sticking, then make certain you push your biscuit cutter straight down. No twisting! In short, if you twist the biscuit cutter you prevent the dough from separating into flakes. Remember, straight down!
STEP 11
After that, arrange your biscuits in the buttered pan, cover and leave at room temperature for 1-2 hours. (You are looking for the biscuits to rise before you put them in the refrigerator for the night.) Next, place the pan of biscuits into the refrigerator overnight. Sourdough fermentation progress is determined by 1. time and 2. ambient temperature, warmer=faster rise, cooler=slower rise. ALWAYS REMEMBER RECIPES CHANGE WITH EACH SEASON. SO TAKE THIS INTO ACCOUNT WITH YOUR SOURDOUGH BAKING!
STEP 12
During their night in the refrigerator your biscuits are slowly proofing and developing flavor, so this is an important step. When ready to bake the next morning take them out of the fridge for 30 minutes prior to baking. Preheat your oven to 375 degrees and bake for 20-25 minutes. After baking, drizzle the remaining butter over the tops of the biscuits.
Here is a video tutorial that will help you maintain your sourdough starter!
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Yumm! Sourdough biscuits are my favorite thing to make :)Can’t wait to try your recipe!
Love biscuits and love sourdough! And I love that they are combined in this recipe. Looking forward to baking.
I have yet to make sourdough biscuits! I think I will be using your recipe soon!
Homemade is so much better and YES, controlling the ingredients is a huge part!!! I absolutely love the pioneer woman motto. Self-sufficiency was certainly their forte. I cannot wait to try them! Thank you so much!