Demonstration of Sourdough Biscuits at Silver Dollar City
- 6 years ago
Each fall we partake in the National Cowboy and Harvest Festival at Silver Dollar City in Branson, MO. Here is one of our shows/demonstrations of our sourdough biscuits, taken from A Taste of Cowboy cookbook.\r
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Sourdough Biscuits\r
1 ( 1⁄4-ounce) package rapid-rise yeast\r
3 cups Sourdough Starter (below)\r
4 to 5 tablespoons sugar\r
1⁄3 cup vegetable oil\r
2 1⁄2 tablespoons baking powder \r
2 teaspoons salt\r
2 1⁄2 to 3 cups all-purpose flour \r
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1. Preheat the oven to 350°F with a rack in the middle. Butter a 9-x-13-inch baking pan or 12-inch cast iron skillet.\r
2. In a large bowl, dissolve the yeast in the starter. Whisk in 4 tablespoons of the sugar and let sit for 1 minute.\r
3. Whisk in the oil, baking powder, and salt. At this point, taste the starter. If it is too tart, add a little more sugar, to taste. Remember, the first time you use the starter, it will be the sourest.\r
4. Slowly begin stirring in the flour until it makes a soft dough and is no longer sticky. Turn the dough out onto a floured surface and roll out to about 1/2 inch thick.\r
5. Cut out about 16 rounds with a biscuit cutter and place on the baking pan or skillet close together.\r
6. Cover the biscuits with a buttered piece of wax paper and let rise in a warm place for 40 minutes to 1 hour, or until nearly doubled in size.\r
7. Uncover the biscuits and bake for 25 - 35 minutes, or until golden brown. Brush with melted butter and serve warm.\r
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Sourdough Starter\r
4 cups warm water\r
1 ( 1⁄4-ounce) package rapid-rise yeast\r
5 tablespoons sugar\r
4 cups all-purpose flour \r
1 russet potato, peeled and quartered\r
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1. Add the warm water to a crock jar that holds at least 1 ½ gallons. This will prevent the starter from frothing over while its setting up.\r
2. Whisk in the yeast and sugar and let sit for 1 minute.\r
3. Slowly whisk in the flour. Drop the potato pieces into the bottom of the crock jar. Cover with a tea towel and let sit on the counter for at least 12 hours, stirring halfway through. You can let the starter sit longer for a more sour flavor.\r
4. Before using the starter in a recipe, whisk it briskly until smooth.\r
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To recharge the starter:\r
1 1⁄2 cups warm water \r
1 1⁄2 cups all-purpose flour \r
1 1⁄2 tablespoons sugar\r
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When you have used 3 cups of the starter, whisk all the ingredients into the jar. The starter is ready to use again, or you can let it sit for 6 to 12 hours to create a more tart taste.
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\r
\r
Sourdough Biscuits\r
1 ( 1⁄4-ounce) package rapid-rise yeast\r
3 cups Sourdough Starter (below)\r
4 to 5 tablespoons sugar\r
1⁄3 cup vegetable oil\r
2 1⁄2 tablespoons baking powder \r
2 teaspoons salt\r
2 1⁄2 to 3 cups all-purpose flour \r
\r
1. Preheat the oven to 350°F with a rack in the middle. Butter a 9-x-13-inch baking pan or 12-inch cast iron skillet.\r
2. In a large bowl, dissolve the yeast in the starter. Whisk in 4 tablespoons of the sugar and let sit for 1 minute.\r
3. Whisk in the oil, baking powder, and salt. At this point, taste the starter. If it is too tart, add a little more sugar, to taste. Remember, the first time you use the starter, it will be the sourest.\r
4. Slowly begin stirring in the flour until it makes a soft dough and is no longer sticky. Turn the dough out onto a floured surface and roll out to about 1/2 inch thick.\r
5. Cut out about 16 rounds with a biscuit cutter and place on the baking pan or skillet close together.\r
6. Cover the biscuits with a buttered piece of wax paper and let rise in a warm place for 40 minutes to 1 hour, or until nearly doubled in size.\r
7. Uncover the biscuits and bake for 25 - 35 minutes, or until golden brown. Brush with melted butter and serve warm.\r
\r
Sourdough Starter\r
4 cups warm water\r
1 ( 1⁄4-ounce) package rapid-rise yeast\r
5 tablespoons sugar\r
4 cups all-purpose flour \r
1 russet potato, peeled and quartered\r
\r
1. Add the warm water to a crock jar that holds at least 1 ½ gallons. This will prevent the starter from frothing over while its setting up.\r
2. Whisk in the yeast and sugar and let sit for 1 minute.\r
3. Slowly whisk in the flour. Drop the potato pieces into the bottom of the crock jar. Cover with a tea towel and let sit on the counter for at least 12 hours, stirring halfway through. You can let the starter sit longer for a more sour flavor.\r
4. Before using the starter in a recipe, whisk it briskly until smooth.\r
\r
To recharge the starter:\r
1 1⁄2 cups warm water \r
1 1⁄2 cups all-purpose flour \r
1 1⁄2 tablespoons sugar\r
\r
When you have used 3 cups of the starter, whisk all the ingredients into the jar. The starter is ready to use again, or you can let it sit for 6 to 12 hours to create a more tart taste.