Best King Arthur Sourdough Biscuits Recipes

KING ARTHUR SOURDOUGH BISCUITS

King Arthur Sourdough Biscuits image

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.

Provided by Momsthecook

Categories Breads

Time 15m

Yield 20-24 biscuits

Number Of Ingredients 7

Ingredients

1 tablespoon active dry yeast
1 1/4 cups warm water
1/3 cup sugar
3/4 teaspoon salt
1 cup sourdough starter
5 cups approximately unbleached all-purpose flour
butter (optional) or margarine, melted (optional)

Steps:

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.

Nutrition Facts : Calories 128.6, Fat 0.3, SaturatedFat 0.1, Sodium 88.6, Carbohydrate 27.4, Fiber 1, Sugar 3.4, Protein 3.5

KING ARTHUR SOUR DOUGH BREAD

King Arthur Sour Dough Bread image

Since I've discovered sourdough bread I'm always looking for new recipes to try. I recieved this one with an order from King Arthur, tried it and really liked it even if it does take some effort, time and planning to get it done. If you like a stronger sourdough taste (which we do) it recommends to substitute 1/2 cup rye or whole wheat flour for 1/2 cup of the unbleached all-purpose flour in the sponge. Prep time does not include rising or making the spone

Provided by Bonnie G 2

Categories Sourdough Breads

Time 1h25m

Yield 2 Loaves, 10 serving(s)

Number Of Ingredients 7

Ingredients

1/2 teaspoon sourdough starter
2 cups unbleached all-purpose flour
1 cup water, warm
3 cups unbleached all-purpose flour
3/4 cup water, warm
1 1/2 teaspoons salt
1/2 teaspoon yeast, instant

Steps:

Sponge:.
I medium mixing bowl mix starter and flour together.
Mix in water.
Stir for several minutes to activte gluten.
Cover and set aside in warm place for 18-20 hours.
When ready the sponge should have expanded by about 1/3 or more and develloped bubbles and a pleasing aroma.
You may do this step up to 7 days ahead, then refrigerate until redy to use the sponge.
Dough:.
Add flour to all of sponge along with the waater, salt and yeast.
Stir to form a shaggy mass.
Let the mixture sit for 20-30 minutes (This resting eriod allows the flour to absorb the water and will make kneading easier and also prevent the need to add to much flour.
Knead about 8-10 minutes by hand or 6-8 miutes in an electric mixer, it will feel firm, slightly sticky, and elastic.
Plce dough in greased bowl, turning to cover all sides, cover bowl and set in warm place
After an hour ad again at the 2 hour make, ently deflate and fold over few times.
In 2-3 hours the dough should have almost doubled.
Shaping:.
Turn dough out onto lightly greased owrk surface. Divide dough in half, and form ech half into a roud. Let dough rest for 20 minutes covered then form the pieces into shapes you prefer.
Place loaves seam-side up and cover. Let loaves rise for 2 more hours; dough should have almost doubled.
Baking:.
Preheat oven to 475F,
Trun loaves out onto floured aker's peel or stone.
Slash loaves several times
Just before placing in oven spritz several times with water.
Put into oven, sprit with water after 30 seconds, and again at 1 minute and 2 minutes.
Turn oven temp down to 450F and bake for 18-25 minutes. Be sure bread is baked through, the crust well browned and the bread should feel firm and sound hollow whe tapped, it's internal temperature should read 195.