Sourdough Biscuits Made in Cast Iron

I was really excited about making sourdough bread after I successfully brought a sourdough starter to life.  It sat in the sunny window and then warmed by the fire.  It was bubbling away and I was smelling it a couple times a day to see what was happening.  Once it smelled like sourdough bread, I attempted my first loaf of bread.

I mixed everything together and set the dough to rise.  It said 6-12 hours for the first rise.  I was a little worried about this since the temperature in my house is not anywhere close to constant, and it can get a little chilly at night.  I decided that if I started first thing in the morning that it would be fine, but it never even hinted that it was close to rising.  Four loaves later I still could not get the bread to rise.  Back to the internet to figure out what was wrong.  But what I found was even better: sourdough biscuits!

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I found a recipe for biscuits at Cultures for Health, but ended up needing to double it to make enough to feed my hungry children.

3 cups flour

4 tsp baking powder

1 tsp baking soda

1 tsp salt

1/2 cup coconut oil or shortening

2 cups sourdough starter

First sift the flour, baking powder, baking soda, and salt together.  Cut in the coconut oil or shortening.

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I find that it works best with warm, melty coconut oil.  Once that is cut in, add the starter.  If you have one of those amazing dough mixers that I have, it works perfectly.

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The amazing mixer

Yes, it is a hand mixer.  We don’t have a power mixer, or power… Next step is to knead the dough about 10 minutes.  I found that I had to add a decent amount of flour.  Then make a roll with the dough and slice it up.  I have tried many different sizes and they all work well.

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I was not supposed to be in this picture.

Let the biscuits rise about an hour.  These can now be baked like regular biscuits.  I baked mine in a cast iron skillet with the lid to my dutch oven.  I preheated both pieces and cooked the biscuits slowly over a low heat.

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Hungry yet?

The biscuits store well for a few days if you can make it that long.  I only found this out because we made way too many for Thanksgiving.  This is what we normally end up with.

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