cant believe your wear ypur rings while making bread dough,and long sleeves! so refreshing to see somebody make amazing breads without using a scale!!! good job
Omygoodness, those look sooo good. I love that you alo allow your dough to ferment over night. Believe it or not, I have a recipe of yours , the blueberry scones in the fridge overnight. I can hardly wait to try them. I also have your book. Thank you for sharing your gift of knowledge/teaching with us❤
I love that you share about long fermenting. I also think it's important to note, something can be over fermented which can change the outcome of a product.
Found your channel while looking for sourdough cinnamon rolls, made them last week and what a treat, never had such perfect results! Today I tried your recipe for biscuits and once again they turned out better than my old recipe. Now I’m Making your recipe for tortillas for dinner tomorrow, the dough is already resting on my kitchen counter, can’t wait! Lol Thank you for sharing, I was gifted this 70 year old starter, and makes me happy that I can use it almost everyday to make so many different things ♥️
Good morning, I have always cut my biscuits out to be circular as well. That is the way I was always shown when learning to make them. After watching several UA-cam videos especially since the pandemic began I tried shaping into rectangle and I cut them in squares now. Doesn’t waste any delicious dough at all and they don’t have to be pressed out more than once. Traditional or New; I love them both. Thanks again for this recipe.
It looks delish and simple. I must try because this novice has a need for sourdough, lol. Great video. May you and your loved ones enjoy a wonderful summer season.
Hey! I'm very new to making sourdough. I made your biscuit recipe yesterday using organic white whole wheat flour and baked them today. They are very good! I ate mine with honey and butter. Thank you for sharing this tutorial ❤️ I look forward to making your other recipes!
I like to bake in a cast iron skillet. It makes for a very nice presentation. Ok, the dough is prepped per your instructions. They will be great tomorrow morning!
Hello from Central ⛵⛵ Lakes Region New Hampshire. I am so glad I found your channel! My King Arthur starter is bubbling away on the kitchen counter. I have been feeding it and storing the discard in the refrigerator. After gallbladder surgery I need to incorporate sour dough into my diet. Also want to try pizza crust and focaccia. Thank you for this wonderful recipe ~ Diane
This is perfect. Just started doing bread with sourdough starter. Made pancakes. And want to learn whaat else to do with it. Can't wait to try this. Already got my mix done. Now to wait.
Hi,plz can i make this recipe using whole-wheat flour?thank u so much for all your yummy recipes,you help a lot of people who are afraid to try,thank you for making it easy.
This is the exact sourdough biscuit‘s recipe I was looking for thank you so much. I have gotten in the habit and I’m still trying new things of doing every wheat item I make is sourdough overnight ferment sourdough😍. I have recently discovered even though I’m 60 years old lol that I really can’t have wheat unless I do the long ferment because of intestinal issues that I have. I’ve always loved sourdough and loved making it but now I love the fact that I’ve got this routine going with it and I’m feeling more comfortable with it. I love your channel thank you for helping me do what I need to do what I wanna do and inspiring me at the same time❣️ Oh and yes I use my sourdough starter just about every day😁
That's incredible! Thank you so much for sharing, I'm so glad sourdough works for you! I have a daughter who has gluten sensitivities and she has no problems with sourdough. It's incredible stuff, and so fun to use!!
Darn. I followed along and thought I could mix it and bake it right away for dinner. I am not good with long fermenting because I never know what is for dinner or what that day will look like. Edit: I decided to follow your instructions to have biscuits tomorrow. I just made something else for dinner and will make something using these biscuits today. I noticed when kneeding the dough to incorporate the salt and powders the dough was already showing signs of being flaky! I can't wait to try one!!
Hi and thanks for your great recipes and clear explanations! My dough came out incredibly sticky, close to unworkable. I use whole flour for my sourdough. Thanks!
Made my Dough last night but this morning my dough was not stretchy together. It was separating and sticky, I did the biscuits anyway how ever I could but they didn't fluff up. What did I do wrong??
I watched another biscuit video and they rolled their dough into a rectangle and cut the busits with a bench scraper unto squares so they didn't have to roll out the dough again after the first cutting with a round biscuit cutter. Thought that was clever. I like to fold my dough into thirds and it makes nice layers.
I’ve recently discovered sourdough baking and I LOVE your channel! I’ve made your biscuits, cinnamon raisin bread, and cinnamon rolls so far. They are fun to make and delicious! Do these foods freeze well? Before or after baking?
Welcome to the sourdough journey! I'm so glad you're here, sourdough is such a fun and rewarding way to cook. These biscuits freeze well after baking, I haven't tried freezing the dough. I made a video on how to freeze the sourdough cinnamon rolls that may be helpful! ua-cam.com/video/E5qStCqcFNA/v-deo.html
I haven't done it with this recipe, but the recipe would need adjusting! You will need to add more milk, maybe a few tablespoons. And the next morning, if the dough seems too dry you can add a bit more, then just give the dough a little time to rest to absorb the milk. It will be a bit of an experiment!
I grate a stick of frozen butter (what you call a cube). I don't have a pastry cutter. I also can't leave it out overnight because my kitchen is too hot, the butter melts. I have to leave it in the fridge.
That is a great idea! I think you could also cut the butter in a food processor. And during the summer I do have to leave it in the fridge as well or all of the butter melts. Thanks for sharing!
We have a video on how to feed your starter. here is the link to it ua-cam.com/video/IEKYA_IYPR8/v-deo.html i have been thinking about a video on how to make starter from scratch. stay tuned (:
I’ve never tried sourdough biscuits. The thing I dislike about the ordinary biscuits is that I can taste the levener; the baking powder. I’m sure this will taste good. I am going to try this!! 😃… Thank you!!
Yes you can freeze the raw biscuit dough. I would cut them out first then you can either flash freeze them on a separate cookie sheet then place them in your freezer in a plastic bag or you can leave them on the cookie sheet and place them directly in the freezer. When you are ready to bake them simply take them out of the freezer, let them thaw and rise then bake as usual
I prepared these yesterday and baked them early this morning. The taste is just so amazing and adding a sweet topping to eat them just blew my mind. However the dough came up much more liquid, almost like a pastry filling and the biscuits kind of spilled. I´m not sure which was the problem there, maybe my starter is too liquid, or is not strong enough (I kept it in stiff form and neglected it for three months in the fridge to tend to my newborn baby, but I´ve been feeding it daily for the last week), or maybe I´m not using the same measures than you. I know it may be too much asking but I hope you could give us the ingredients in oz or grs. Thank you so much for your recipe.
If your dough was too loose you can add more flour until it is the right texture. I usually just use an online converter to convert from cups to grams for those of you who ask. So it would be 313g flour, 113g butter, 12.5g sugar, 227 g starter, 240 g milk, 4.5g salt, 4 g baking powder, 3 g baking soda. Hope that helps!
I made these this morning and they are delicious! I have a question though. Some of the biscuits have brown spots on them. Do you know what caused this to happen?
I love your recipes but is there a way to see the on a web site so they can be imported to an app? Seems I’ve imported some of your others before. Thanks😍
These look good! I used your recipe for chocolate cake and it was soooo good. Also when you use a cup of starter do you feed your starter a cup of flour and cup of water? I’m still new to sourdough😅
Hi the recipe looks great. One question i have on the butter.. is it salted butter or unsalted cold butter as the last recipe I made turned out to be a disaster as it was too salty due to salted cold butter and salt in it. Before I try yours want to be sure.
Great question! I'm fairly certain I used salted butter in this recipe. In fact, I think I have used both salted and unsalted and I liked the way they turned out either way. I hope this recipe works for you!
Hi I saw your comment on freezing the biscuits I'd like to make them ahead but not bake them at what point did you freeze them did you freeze them before the last 10 minute rise or did you let them rise and then put them in the freezer and then you're planning on baking them? I'd appreciate your comment
@@gennyehrgott9792 no make them put on parchment paper or something they won't stick to freeze for about 2 hrs then put in container or freeze bags doing it this they don't stick together
That sounds yummy! The thicker the liquid is, it will start to change the texture of the dough. But it sounds like it would taste delicious, so give it a try and let me know how they turn out!
Question, why do you add the salt, baking soda & powder into the batter on day two? Wouldn’t it be easier to mix with the flour before adding the sourdough. Is there a scientific reason for adding those three ingredients on day 2, just curious.
There is a chemical reaction that happens when baking soda and powder hit the liquids, so it is important that you wait until the morning you are going to cook to start that reaction. The dough will begin to rise and you will want to bake or cook when it is nice and fluffy!
I actually just released a cook book! It is a mixture of food and sourdough recipes, it's all of my favorites that I've been making for years. It just became available this month, the link is in the description if you are interested!
That is a beautiful sour dough and finished biscuit. Applause.
cant believe your wear ypur rings while making bread dough,and long sleeves! so refreshing to see somebody make amazing breads without using a scale!!! good job
Omygoodness, those look sooo good. I love that you alo allow your dough to ferment over night. Believe it or not, I have a recipe of yours , the blueberry scones in the fridge overnight. I can hardly wait to try them. I also have your book. Thank you for sharing your gift of knowledge/teaching with us❤
I love that you added the recipe card to the screen, makes it easier than having to jump around the video
Glad you like it! Thank you so much for the support!
I love that you share about long fermenting. I also think it's important to note, something can be over fermented which can change the outcome of a product.
Found your channel while looking for sourdough cinnamon rolls, made them last week and what a treat, never had such perfect results! Today I tried your recipe for biscuits and once again they turned out better than my old recipe. Now I’m Making your recipe for tortillas for dinner tomorrow, the dough is already resting on my kitchen counter, can’t wait! Lol
Thank you for sharing, I was gifted this 70 year old starter, and makes me happy that I can use it almost everyday to make so many different things ♥️
That is fantastic!!! What a special gift to have such an old starter, I bet it makes everything taste better! Thank you for sharing!
Good morning, I have always cut my biscuits out to be circular as well. That is the way I was always shown when learning to make them. After watching several UA-cam videos especially since the pandemic began I tried shaping into rectangle and I cut them in squares now. Doesn’t waste any delicious dough at all and they don’t have to be pressed out more than once. Traditional or New; I love them both. Thanks again for this recipe.
That's a great tip! I'll have to try that!
Thank you, I have my dough in the bowl ready for tomorrow to bake!
It looks delish and simple. I must try because this novice has a need for sourdough, lol. Great video. May you and your loved ones enjoy a wonderful summer season.
Hey! I'm very new to making sourdough. I made your biscuit recipe yesterday using organic white whole wheat flour and baked them today. They are very good! I ate mine with honey and butter. Thank you for sharing this tutorial ❤️ I look forward to making your other recipes!
Hello Heather! Thank you so much for the kind words! i'm so happy your biscuits turned out well! thank you so much for your support!
I like to bake in a cast iron skillet. It makes for a very nice presentation. Ok, the dough is prepped per your instructions. They will be great tomorrow morning!
Hello from Central ⛵⛵ Lakes Region New Hampshire. I am so glad I found your channel! My King Arthur starter is bubbling away on the kitchen counter. I have been feeding it and storing the discard in the refrigerator. After gallbladder surgery I need to incorporate sour dough into my diet. Also want to try pizza crust and focaccia. Thank you for this wonderful recipe ~ Diane
Love all your recipes.❤
This will be my go-to recipe for Holidays. TYVM!
This is perfect. Just started doing bread with sourdough starter. Made pancakes. And want to learn whaat else to do with it. Can't wait to try this. Already got my mix done. Now to wait.
Love this recipe! The best fermented sourdough biscuits!
You are so smart. What a wonderful idea. I’m doing this today. Thanks so much.
Thank you so much! Please tell me how they turned out!
@@dailysourdough Hey they turned out great! Thanks again. Now, how do you stop eating them? LOL
Just started my first sourdough starter.. not ready yet, but I will need to try this.
Making this right now
Thank you for advice and you deserve more subscribe
That is so sweet of you to say! Thank you for being here!
Another great recipe! They turned out wonderfully! I’ve tried baking biscuits in the past and it was not pretty😅. These are easy and freeze well.
Lisa
I love it 💪❤️thank you 👍
I love your videos 💛
So, where do you find the printable version 🤔
Hey .I just started watching your channel.im so excited .going to get started.just wa
Hat I wanted.
Im so glad to hear that! thank you for the support!
Magnificent. More like a croissant than biscuit they rose in layers I did not use any butter. Jam only required
nice vid, my bro just gave me some starter and im fienin to make some biscuits. yee yee!
Love your recipe can I freeze these biscuits and bake them at another time
Thanks for the recipe! Must try to make your biscuits!
Hope you enjoy! i would love to hear how they turn out!
We recently made these biscuits and that are the bomb 💣 🎉🎉🎉❤❤❤
I’m a big fan of sourdough 😄
Me too, isn't sourdough just amazing?! So glad you enjoyed the recipe!
Hi,plz can i make this recipe using whole-wheat flour?thank u so much for all your yummy recipes,you help a lot of people who are afraid to try,thank you for making it easy.
My dad makes sourdough and I recently got into making it😀I am making a sourdough starter and it’s going super well.
(BTW I’m Anita pizza’s daughter 😊)
I'm so glad you are here! Sourdough baking is such a joy!!
What kinda flour do you use
This is the exact sourdough biscuit‘s recipe I was looking for thank you so much. I have gotten in the habit and I’m still trying new things of doing every wheat item I make is sourdough overnight ferment sourdough😍. I have recently discovered even though I’m 60 years old lol that I really can’t have wheat unless I do the long ferment because of intestinal issues that I have. I’ve always loved sourdough and loved making it but now I love the fact that I’ve got this routine going with it and I’m feeling more comfortable with it. I love your channel thank you for helping me do what I need to do what I wanna do and inspiring me at the same time❣️
Oh and yes I use my sourdough starter just about every day😁
That's incredible! Thank you so much for sharing, I'm so glad sourdough works for you! I have a daughter who has gluten sensitivities and she has no problems with sourdough. It's incredible stuff, and so fun to use!!
Darn. I followed along and thought I could mix it and bake it right away for dinner. I am not good with long fermenting because I never know what is for dinner or what that day will look like.
Edit: I decided to follow your instructions to have biscuits tomorrow. I just made something else for dinner and will make something using these biscuits today.
I noticed when kneeding the dough to incorporate the salt and powders the dough was already showing signs of being flaky! I can't wait to try one!!
Hi and thanks for your great recipes and clear explanations! My dough came out incredibly sticky, close to unworkable. I use whole flour for my sourdough. Thanks!
Thank you Zeina!
Made my Dough last night but this morning my dough was not stretchy together. It was separating and sticky, I did the biscuits anyway how ever I could but they didn't fluff up. What did I do wrong??
I watched another biscuit video and they rolled their dough into a rectangle and cut the busits with a bench scraper unto squares so they didn't have to roll out the dough again after the first cutting with a round biscuit cutter. Thought that was clever. I like to fold my dough into thirds and it makes nice layers.
I’ve recently discovered sourdough baking and I LOVE your channel! I’ve made your biscuits, cinnamon raisin bread, and cinnamon rolls so far. They are fun to make and delicious! Do these foods freeze well? Before or after baking?
Welcome to the sourdough journey! I'm so glad you're here, sourdough is such a fun and rewarding way to cook. These biscuits freeze well after baking, I haven't tried freezing the dough. I made a video on how to freeze the sourdough cinnamon rolls that may be helpful! ua-cam.com/video/E5qStCqcFNA/v-deo.html
If my starter is young and I’m using the discard do I need yeast?
I have made these a few times now and they are SO TENDER! Love it! Have you ever used fresh milled flour? If so would the recipe need adjusting?
I haven't done it with this recipe, but the recipe would need adjusting! You will need to add more milk, maybe a few tablespoons. And the next morning, if the dough seems too dry you can add a bit more, then just give the dough a little time to rest to absorb the milk. It will be a bit of an experiment!
What type of flour please? All purpose or self raising? Thank you
Are you using active starter or can I use my discard straight from the fridge? Thanks!
It says fed starter
I grate a stick of frozen butter (what you call a cube). I don't have a pastry cutter.
I also can't leave it out overnight because my kitchen is too hot, the butter melts. I have to leave it in the fridge.
That is a great idea! I think you could also cut the butter in a food processor. And during the summer I do have to leave it in the fridge as well or all of the butter melts. Thanks for sharing!
Can you do video on how to start sourdough and how to feed?
We have a video on how to feed your starter. here is the link to it ua-cam.com/video/IEKYA_IYPR8/v-deo.html i have been thinking about a video on how to make starter from scratch. stay tuned (:
I’ve never tried sourdough biscuits. The thing I dislike about the ordinary biscuits is that I can taste the levener; the baking powder. I’m sure this will taste good. I am going to try this!! 😃… Thank you!!
I definitely don't like tasting baking powder either! These biscuits are fantastic, I hope you enjoy them as much as I do!
This looks amazing.. will the milk be ok sitting out till the next day???
Thanks,
Mary
I have the same question
Why to use baking powder? I thought the point was not to use any baking powder or yeast. Sorry I am learning
Can you freeze the uncooked biscuits and cook them later?
Yes you can freeze the raw biscuit dough. I would cut them out first then you can either flash freeze them on a separate cookie sheet then place them in your freezer in a plastic bag or you can leave them on the cookie sheet and place them directly in the freezer. When you are ready to bake them simply take them out of the freezer, let them thaw and rise then bake as usual
Thank you for this recipe !! After they are cut and ready for the oven, can I bake a couple at a time and leave the rest in the fridge?
Yes you can! I wouldn't leave the dough in the fridge longer than a day though:)
Is the milk ok being mix into the dough for all those hours on top of counter!?
I prepared these yesterday and baked them early this morning. The taste is just so amazing and adding a sweet topping to eat them just blew my mind. However the dough came up much more liquid, almost like a pastry filling and the biscuits kind of spilled. I´m not sure which was the problem there, maybe my starter is too liquid, or is not strong enough (I kept it in stiff form and neglected it for three months in the fridge to tend to my newborn baby, but I´ve been feeding it daily for the last week), or maybe I´m not using the same measures than you. I know it may be too much asking but I hope you could give us the ingredients in oz or grs. Thank you so much for your recipe.
If your dough was too loose you can add more flour until it is the right texture. I usually just use an online converter to convert from cups to grams for those of you who ask. So it would be 313g flour, 113g butter, 12.5g sugar, 227 g starter, 240 g milk, 4.5g salt, 4 g baking powder, 3 g baking soda. Hope that helps!
@@dailysourdoughoh my, that was the problem, too litle starter and flour, I'll try again with those measures, thank you so much, you're the best :D
I made these this morning and they are delicious! I have a question though. Some of the biscuits have brown spots on them. Do you know what caused this to happen?
Mine did too. I read that it could be from not mixing the baking soda/powder well enough.
I love your recipes but is there a way to see the on a web site so they can be imported to an app? Seems I’ve imported some of your others before. Thanks😍
That's a great question, I'm not really sure! I'll have to look into that.
Can I use discard for this recipe?
That was my question too
Could you please give the recipe into grams unit? Our butter cube here in South East Asia is different from yours?
It looks like one stick of butter is 113 grams:)
These look good! I used your recipe for chocolate cake and it was soooo good. Also when you use a cup of starter do you feed your starter a cup of flour and cup of water? I’m still new to sourdough😅
I would recommend you watch my video on feeding starter! It will walk you through how to feed it:) ua-cam.com/video/IEKYA_IYPR8/v-deo.html
Hi the recipe looks great. One question i have on the butter.. is it salted butter or unsalted cold butter as the last recipe I made turned out to be a disaster as it was too salty due to salted cold butter and salt in it. Before I try yours want to be sure.
Great question! I'm fairly certain I used salted butter in this recipe. In fact, I think I have used both salted and unsalted and I liked the way they turned out either way. I hope this recipe works for you!
I made a dozen yesterday froze un baked 10 baked 2 they may be the best biscuit ever thank you
Hi I saw your comment on freezing the biscuits I'd like to make them ahead but not bake them at what point did you freeze them did you freeze them before the last 10 minute rise or did you let them rise and then put them in the freezer and then you're planning on baking them? I'd appreciate your comment
@@gennyehrgott9792 no make them put on parchment paper or something they won't stick to freeze for about 2 hrs then put in container or freeze bags doing it this they don't stick together
@@gennyehrgott9792 they will raise when you bake them
Can buttermilk be substituted for milk? Or maybe half milk half buttermilk?
That sounds yummy! The thicker the liquid is, it will start to change the texture of the dough. But it sounds like it would taste delicious, so give it a try and let me know how they turn out!
@@dailysourdough Thanks for replying. I will let you know.
Question, why do you add the salt, baking soda & powder into the batter on day two? Wouldn’t it be easier to mix with the flour before adding the sourdough. Is there a scientific reason for adding those three ingredients on day 2, just curious.
There is a chemical reaction that happens when baking soda and powder hit the liquids, so it is important that you wait until the morning you are going to cook to start that reaction. The dough will begin to rise and you will want to bake or cook when it is nice and fluffy!
I've attempted to make this recipe twice and both times dough runny so it's a fail and unable to taste how good they are 😢
What happens if you add all of the ingredients and leave it over night?
The baking soda and powder start raising when you add it so it needs to be just before baking.
Have you thought about making a book ?😊
I actually just released a cook book! It is a mixture of food and sourdough recipes, it's all of my favorites that I've been making for years. It just became available this month, the link is in the description if you are interested!
Thank you so much I’m just having trouble finding the link😭😭☹️☹️
Great recipe but please less music!!!
Y’all remember that liquid measure isn’t the same as dry so please don’t use a dry cup like she did
Way more than a cup of starter
Opps, read it wrong and used a cup of butter....they were swimming in it. LOL Live and learn... Ha buttery is beyond what these are!
More Roll than Biscuit