Bread Thread: Biscuits Version 5

Flour: King Arthur AP Flour

Process: Based on Pinch my Salt sourdough discard biscuits recipe (as other versions have been). Used 4 tbsp butter and 2 tbsp shortening for fats. Added 2 tbsp dry buttermilk powder (flavor experiment). Sourdough discard was leftover from bread leaven so it was a little more "awake" than normal discard I use from fridge. Also instead of rolling and using a cutter, I patted dough into a rectangle and used a piece of parchment paper to do a series of folds and cut them into squares right on the parchment to transfer to baking sheet.

Remarks: Taste was good but probably need to add more buttermilk powder to make any difference (1/4 c.?). Don't think the sourdough starter's activity made any difference either. Have been using a pastry cutter to distribute fat but thinking of trying in food processor to make everything more even. Will report back.

Bread Thread: Biscuits Version 4

May 2, 2020

Flour: King Arthur Cake Flour

Process: Used 100% cake flour (+ sourdough discard) and 100% shortening. Continued to use pastry cutter and pat out dough on counter, small water glass to cut out.

Remarks: Outside was crunchy and inside was very tender, but with less flavor than the butter versions. The structure did not hold as well as previous versions, so got more "sploot" with the biscuits spaced out on the cookie sheet. The biscuits made from the scraps rose a LOT more than the cut out ones.

Bread Thread: Biscuits Version 3

April 17, 2020

Flour: King Arthur AP

Process: Used 1/2 butter and 1/2 shortening, continued to use pastry cutter to distribute the fats. Placed "shoulder-to-shoulder" on baking sheet (after watching Alton Brown's video on Good Eats!) so the sides were straighter.

Remarks: I think they would not have held their shape as well without them right next to each other on the cookie sheet - much lighter texture. Husband said they were much improved! Interested to try Southern flours to see if it really makes a difference (Brands: White Lily, Martha White) per Uncle Gary.

Bread Thread: Biscuits Version 2

Flour: King Arthur AP

Process: Pinch My Salt's Easy Sourdough Biscuits


Changes: Patted the dough out thicker (3/4 inch?) and used a smaller water glass to cut. Got more poof, but also more sploot. Husband said they were not flaky, and the interior should be more like a croissant.

Bread Thread: Biscuits Version 1

April 4, 2020

With great sourdough power comes great amounts of discard!

Flour: King Arthur AP

Process: Pinch My Salt's Easy Sourdough Biscuits

Followed recipe exactly (100% butter, AP flour + sourdough discard) Used a large water glass to cut out biscuits. Patted down perhaps too thin, 1/2 inch. Placed on cookie sheet about 1 inch apart.

Remarks: Taste was good but biscuits did not fluff up, perhaps dough was patted out too thin. However, made a good breakfast sandwich.