King Arthur Sourdough Biscuits

"These are really no-knead yeast rolls that are cut like biscuits. I have the recipe from a sourdough starter I bought years ago from King Arthur flour. I can't find the recipe on their site so I am putting it here for safe keeping."
 
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Ready In:
15mins
Ingredients:
7
Yields:
20-24 biscuits
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ingredients

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directions

  • In a large mixing bowl, dissolve the yeast in the warm water.
  • Add sugar, salt, sourdough starter and flour. Mix well.
  • Cover; set in a warm spot and let rise until doubled in bulk.
  • Punch dough down, and turn out onto a lightly floured work surface.
  • Roll out dough to 3/4 inch thickness.
  • Cut with a biscuit cutter.
  • If desired, dip both sides in butter. (I skip this step.).
  • Place biscuits on a well-greased baking sheet.
  • Let rise 15 minutes.
  • Bake at 400 degrees for 15-20 minutes.

Questions & Replies

  1. Hello! I'm planning on trying this recipe as it doesn't call for buttermilk in addition to the sourdough starter. But if yeast is also excluded, how does the recipe need to be tweaked? Will the starter be "strong enough" to proof the dough?
     
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RECIPE SUBMITTED BY

I have three children, college age to pre-school. My challenge is to cook nutritious yet delicious food that they will all eat. I still cook most nights of the week and enjoy trying new recipes. I am just learning that not everything has to be "from scratch" and it is okay to take a shortcut here and there. I love to bake bread and even own a mill to grind my own wheat. I still look for quick week night recipes and love to make a big Sunday dinner.
 
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