It's not really a bread, nor a bun, nor a cookie, but it sure is delicious! It's simply biscuits or also scones! It is a unique pastry that consists only of baked shortcrust pastry and it's as simple as can be! You just have to have the courage not overwork the dough! It's the only way to get wonderfully crispy biscuits that taste like butter!
All you need to make the dough is flour, butter, sourdough starter, baking powder, sugar, salt and a couple of tablespoons of milk. You do not have sourdough starter? But you still want to bake these delicious biscuits? Just swap the sourdough starter for buttermilk! The recipe will work with it too!
I remember exactly when I started baking this type of pastry! It was probably the first recipe I presented at home and it was the English scones with dried fruit, and it was a recipe from who else but Jamie Oliver! We absolutely fell in love with these buttery scones full of dried fruit and fruit juice. I fondly remember afternoons with my family how we all piled little scoops of jam and sour cream on those adorable round biscuits while sipping hot tea! They were best while still warm and there wasn't a single one left.
Once I wanted to make similar biscuits but a little healthier, and with sourdough too, and that's how this pastry came about! These easy sourdough biscuits! In fact, this little dough is so versatile, and just as these biscuits are delicious with a good dose of dried fruit, they are just as delicious with a piece of cheese, rolled up with olive tapenade, or absolutely perfect to accompany any platter or cheese board.
What can you add to the sourdough biscuits?
These sourdough biscuits are great in about a million ways . You want to know what I like to add to them?
- coarsely grated sharp cheddar or parmesan cheese
- rosemary and garlic - granulated garlic is best
- caramelised onions
- cooked bacon bits
- cinnamon and honey
- dried fruit mixture - cranberries, dates, apricots, raisins, plums
- dark chocolate chips
- nuts and diced apple
- lemon zest and poppy seeds
- sunflower seeds, black olives, and sun-dried tomatoes
The dough for the easy sourdough biscuits is also worth making in double batches (I mean, triple batches) to freeze for an easy meal on busy days!
What else can you use this sourdough biscuits dough for?
- use it as a simple base for quiche and savory pie
- also great for apple pie or similar fruit pies
- you can also try it for a variety of savory breadsticks - roll the dough, brush with beaten egg and sprinkle with your favorite combination of seeds - sunflower and flax seeds always win with us, cut the dough into breadsticks and twist before baking
- filled with olive tapenade or pesto - you can make twisted breadsticks as I mentioned above or bake thin snails. Roll out the dough, brush with an egg wash and roll it all over, cut into thin snails and place them on the baking paper and bake.
- you can also use your favorite chocolate spread or cinnamon sugar
- the dough can also be made into small filled hand pies or rolls
Biscuits and soups
TThese sourdough biscuits are absolutely delicious as an accompaniment to various soups, especially the creamy ones. Try them with my favorites!
How to bake easy sourdough biscuits?
Sift the plain flour, baking powder, salt and sugar into a large bowl and mix with a whisk. Cut the cubes of cold butter into the dry mixture and work into the crumb mixture with your fingers. Add the sourdough starter or discard, a splash of milk if necessary, and mix with a wooden spoon. Transfer the dough to a work surface and work into a ball with your hands. It is very important not to overwork the dough, rather try to stick the pieces together so that the dough looks like a ball. Be sure not to knead the dough in the same way as the yeast dough.
The dough can then be wrapped in plastic wrap and put in the fridge to ferment or just chill for half an hour, or you can roll it out into a 2 cm high sheet and cut out shapes. Place the cut out shapes on a baking tray with baking paper and bake in a preheated oven at 200°C for about 20 minutes until golden.
How to bake biscuits with buttermilk?
These biscuits can also be made with buttermilk instead of sourdough starter. Simply omit the sourdough starter and add about 200 g of cold buttermilk or thick kefir to the dough. But the resulting biscuits have a slightly different texture after baking and be aware that the dough is softer and a little more sticky.
After baking, the buttermilk biscuits are very tender and beautifully soft inside. They are best lightly buttered and accompanied by a variety of jams.
How to store easy sourdough biscuits?
These biscuits are best freshly baked and still warm. So if you have any leftovers just put them in a resealable bag. They will last about 5 days in the fridge and about 2 months in the freezer. To reheat, place the buns in a single layer on a baking sheet and warm in the oven for a few minutes. A large non-stick frying pan with a lid will also do to warm them up. In this case, reheat them at a lower temperature and keep a very close eye on the bottoms of the buns so they don't burn.
Video instructions:
TIPS:
To ferment or not to ferment?
What's great about this sourdough dough is that you can use it right away - the sourdough starter fulfills a function in the dough by adding sour flavor, hydration, and making the rising powder work up better. But if you want an even healthier version, you can also ferment this dough!
BUT... with a shortcrust pastry, it is desirable for it to puff and this is achieved by having larger chunks of butter in the dough, which evaporate from the dough as it bakes, creating air pockets. We must therefore ensure that the dough does not heat up unnecessarily during fermentation. For this reason, it is not advisable to ferment this dough at room temperature. No no, this time you have to put the dough in the fridge to ferment.
You can ferment the dough in the fridge for as little as a day, but for a more intense flavor, it is recommended to refrigerate the dough for a full 3 days. This gives the sourdough biscuits a distinct flavor, a delicate texture and makes them more nutritious!
Recipe
Recipe 4-6 servings
Easy sourdough biscuits
Ingredients:
- 120 g cold butter
- 250 g AP flour (wheat, spelt, ideally white)
- 1 tsp salt
- 1 tsp brown sugar
- 250 g of sourdough starter or discard (ideally wholemeal flour 100% hydration)
- 1 tsp baking powder
- 1-2 tbsp milk if desired
Instructions:
- Sift the plain flour, baking powder, salt and sugar into a large bowl and mix with a whisk.
- Cut the cubes of cold butter into the dry mixture and work into the crumb mixture with your fingers.
- Add the sourdough starter or discard, a splash of milk if necessary, and mix with a wooden spoon. Transfer the dough to a work surface and work into a ball with your hands.
- The dough can then be wrapped in plastic wrap and put in the fridge to ferment or just chill for half an hour, or you can roll it out into a 2 cm high sheet and cut out shapes.
- Place the cut out shapes on a baking tray with baking paper and bake in a preheated oven at 200°C for about 20 minutes until golden.
Tak ty jsou naprostá pecka 😍 dělám z toho i zelné placky se škvarky a jsou luxusní. Místo másla sádlo a pokrájené škvarky, vymačkané kysané zelí a lepší jsme ještě nejedli🤤
Skvělý! Moc díky za inspiraci :))
Dnes v mé kuchyni premiéra těchto žemliček. Jednak mám radost,že jsem zužitkovala zase nějaký kvásek a co hlavně jsou výborné. Taky je to trochu zdravějsí varianta i co se týče mlsání díky kvásku a zanedbatelnému množství cukru. Zkusila jsem jsem čtyři varianty a to 1.S kousky čokolády,
2.S hrozinkami,
3. S olivami a rozmarýnem
4.S kysaným zelím.
Určitě jsem nedělala naposled.Díky moc za všechny recepty.
Jsou moc dobré dělám se zelím i bez