I love biscuits with my eggs in the morning. There’s just something heavenly about biting into a warm biscuit that has been liberally spread with honey or jam. And because of the sourdough and the bit of whole wheat flour, these biscuits are particularly delicious.
Now sourdough biscuits are never going to be as light as buttermilk biscuits. At least my sourdough biscuits aren’t as light and fluffy. But the flavor is well worth the difference. For me, my favorite biscuit is the one I happen to be eating at the time. And since I happen to have enjoyed one of these biscuits this morning spread with a lovely clover honey and wild huckleberry spread, why would these biscuits not be my favorite? (Well for as long as they last, that is! Or until the next batch of biscuits comes out of the oven.) Anyway, what I am trying to convey, is that these biscuits are really tasty. And ever so easy to make.
Now if you are not as crazy as I am for all things sourdough, I still have you covered. There are two really yummy buttermilk biscuit recipes on this site. So knock yourself out. But if you do love sourdough, give this simple recipe a try.
I found this recipe on the venisonfordinner.com site. And yes I love venison. But there isn’t a way in hell I could actually shoot a deer. First of all, I would have to own a gun. Which I do not. Then how could I look a deer in the eyes and pull the trigger. I leave that to people who are braver than I am. Or for those, like in New Zealand, who raise deer for the meat. I can enjoy venison then. Or if it’s on a menu. I can do that too. As long as the meat comes wrapped in plastic wrap and is sold at a grocery store, or is presented to me in a restaurant and I don’t have to witness the slaughter, I can conveniently forget that a beautiful animal lost its life so that I could continue to indulge my carnivorous side. (I better stop writing like this or I will have all of us vowing to become vegetarians!) La, la, la – back to biscuits. (BTW – No animals were harmed in the preparation of these biscuits!)
So if you have a sourdough starter that is getting a little long in the tooth, use the discard to build yourself and your family a special breakfast treat. I promise you that you will be happy you did.
So as always, stay healthy, stay happy, and don’t let anyone ever tell you that you are not worthy, important, or necessary, and that your voice has no value. We are all part of the same overall picture regardless of our color, beliefs, etc. And as such, we need to stand up for our rights. We also need to stand up for the rights of the millions who are disenfranchised. So be bold. Defend yourself, your family, and every other living human being. And the best way I know of to do that is to use your voice. Your voice that speaks kindness, that resonates with love, and that challenges hate, racism, bullying, or any other attribute that is demeaning and cruel.
And luckily for all of us, we have the perfect opportunity coming up to let our voices be heard. November 3rd will be a historic day. 100 years from now, the annals will record either a positive change for the better, or the further decline of what was previously a working democracy. Not a perfect democracy, or a country with no inherent problems. But still a country where most of its citizens truly espouse equality, and liberty and justice for all.
So before November 3rd rolls around, please VOTE! Give wings to your voice. (But please don’t vote twice. Winning by cheating is just wrong! On so many levels. Plus voting twice is illegal!)
Peace and love to all from Chez Carr
1 c. unbleached all-purpose flour
½ c. whole wheat pastry flour or regular whole wheat flour
1½ tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
½ c. + 2 T. (1¼ sticks) cold unsalted butter
¾ c. sourdough starter discard
2 T. plain Greek yogurt
¼ c. whole milk
Whisk the flours, baking powder, baking soda, and salt together in a mixing bowl. Using your cheese grater, grate butter into the flour. Mix well. (I use a regular table knife to mix the ingredients.)
In a small bowl, whisk the sourdough starter discard, yogurt, and milk together. Add to the flour mixture and let sit for about 20 minutes to “autolyze”. This little bit of time allows the whole wheat flour to properly soak up the liquid “autolyze” and is particularly useful when working with whole-grain flour because the bran softens as it hydrates, reducing its negative effect on gluten development.
Scoop the dough onto a lightly floured counter, form the dough into a ball, and using your fingers, press the dough into a square or rectangle 1-inch thick. Cut square biscuits to size of your choice. (I like about 2- inch squares.)
Transfer biscuits to a parchment paper lined baking sheet.
Bake in a pre-heated 450 degree oven for 15-20 minutes, or until they’re nice and golden brown on top. Remove from oven and cool on a wire rack. Serve warm. Store in an airtight container on your counter.
Note: After the first day, the biscuits are not at their best, but still have a lovely crunch to their crust and fabulous flavor when I toast them whole. I tried splitting them before placing them in my toaster, but that was not one of my better plans. So I don’t recommend that method. Made for a crumbly mess in my toaster.