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Biscuits - larger recipe The combination of buttermilk biscuits and sourdough to make a bigger recipe with only 10 oz starter. These are not as fluffy as the higher starter biscuits, but still good. ~Combine in bosch mixer bowl:
10 oz starter 10 oz milk (warmed just enough to soften the starter so it combines) Mix with hand whip or mixer whips. Rest and mix until it is cohesive. ~Combine in silicone mixing bowl: 20 oz whole wheat pastry flour 1 T baking powder 1 1/2 t salt ~Cut into pieces: 6 oz unsalted cold butter 6 oz tallow, cut up if it is very solid Scoop out 2 cups of flour mixture into food processor. (Because that is what fits into my machine.) *Process the firmer fat first then the softer one. Otherwise the firmer one won't combine with the flour. Sometimes the tallow is soft and sometimes it is stiff. Process in half the butter and half the tallow until it disappears with no chunks left. Transfer to mixer bowl. Repeat with rest of flour and rest of fat. Mix in mixer with dough hooks. Mix (just briefly) and rest (5-10 min), a few times as needed, just until it forms a nice smooth ball and cleans the bowl. But do not overmix or the biscuits will be tough. Under mixing leads to a flatter biscuit, not risen with proper air bubbles. Pat and roll on very lightly floured counter. Bake at convection bake 425* for 10-12 minutes depending on size.
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