Tuesday, October 27, 2009

Recipe: sourdough raisin-pecan drop biscuits

As requested from an earlier post, here's the recipe for Sourdough Raisin-Pecan Drop Biscuits (I LOVE drop biscuits because you don't have to roll them, they can be as big or small as you'd like, and they are so gooooooood!)  This is an edited (by me) recipe from The Sourdough Cookbook (a book well worth hunting down as the recipes are, so far, all really good)

Overnite Sourdough Starter (the original called for all all-purpose, but I make it with half whole wheat):
  • 2 cups warm water (105F)
  • 1 tbls active dry yeast
  • 1 cup unbleached all-purpose flour
  • 1 cup whole wheat flour
In a 4- or 6-cup plastic pitcher with a strainer in the lid, combine all ingredients, stirring with a plastic spoon.  Fermentation will take care of any lumps.  Cover pitcher with lid (leaving strainer open) and place in a warm spot for at least 6 hours or overnight.  Starter will ferment, increase in size, than become thin and back to original amount.  Refrigerate till use.
To replenish starter (every 7-10 days or each time used):  add equal parts flour and water and stir, set out overnight, then return to fridge.

Sourdough Raisin-Pecan Drop Biscuits (makes 12-15 hand-sized biscuits):
  • 1-1/4 cups unbleached all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 tbls brown sugar
  • 1/4 cup oats (I added)
  • 1/4 cup Bob's Red Mill Whole Grain Hot Cereal (I added)
  • 1/3 cup butter, chilled
  • 1 egg
  • 1 cup sourdough starter
  • 1/2 cup pecans, chopped coarsely
  • 1/2 cup golden raisins (I added)
  • cinnamon-sugar mixture for tops
Grease baking sheet, scatter cornmeal over pan; preheat oven to 425.
Stir together flour, baking powder, baking soda, salt and sugar.  Cut-in butter till mixture resembles coarse crumbs.  Beat egg slightly and add to starter; pour over dry ingredients and stir till well-mixed.  Add pecans and raisins.
Drop by heaping tablespoon onto greased sheet.  Sprinkle tops with cinnamon-sugar mixture.  Bake for 10-12 minutes until nicely golden brown.  Remove and serve immediately (although they're awfully nice throughout the day as a snack ... if any are left!). 

We've also made these for dinner, omitting the raisins and the cinnamon-sugar tops.  Excellent!

Please let me know if you make these and what you thought!

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