Last week I had a magical day. A sublime day. I still don’t know how it happened.
I made 3 separate recipes that were SPECTACULAR (if I do say so myself… but the family did agree, in my defense).
Number one was a sublime molasses cookie recipe. I feel like I’ve made this recipe before, but I don’t know, maybe the stars aligned or something. They turned out crisp/chewy, just the right amount of spice and sweet, and they lasted for a few days perfectly (until they all got chowed) in the TARDIS cookie jar. Yes, I have a TARDIS cookie jar. Find the recipe here: http://allrecipes.com/recipe/molasses-cookies/
Number two was a lovely wild rice cream of chicken soup. I’ll post the base recipe here but I may go back and write more about this later since I did change some things. http://www.food.com/recipe/minnesota-cream-of-chicken-wild-rice-soup-134627
And Number three. Number three turned out to be the Best Ever Sourdough Biscuits. I’ve made biscuits before… and sourdough biscuits before… but these were fantastic. Light, buttery, just a hint of tangy sourdough. I’ve made them again and wow. Just wow. The beginning of this recipe is from http://www.tasteofhome.com, but you should try mine instead.
So –>
Prep/Cook Time: 30 Minutes
Makes: 12 Biscuits
Oven: 425 degrees F (I used 400 with convection)
Ingredients
2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup cold butter
1 cup sourdough starter
1/3 cup of plain yogurt
1/6 cup milk (just put your yogurt in the measuring cup first, then add enough milk to reach 1/2 cup. I used skim milk but I bet 2% or whole would be even better)
Melted butter for tops after cooking
Directions
1. In a large bowl combine the dry ingredients and mix. Cut in the cold butter until the mixture resembles coarse crumbs. Great kid activity. E can attest.
2. Combine sourdough starter, yogurt and milk. Stir into the crumb mixture until the dough just holds together.
3. Turn onto a well-floured surface and knead 8-10 times until the mix begins to behave like dough. Then STOP or your biscuits will be tough. Roll or pat to 1/2 inch thickness. Cut with a floured 2.5″ biscuit cutter. Place 2″ apart on a greased baking sheet
4. Bake at 425 (or 400 convection) for 12-15 minutes or until the tops are golden brown. Remove and brush tops with butter (if wished) and allow to cool on a wire rack. They taste best when still warm! With honey! Yummm….
Happy cooking you guys. If you make this recipe feel free to post comments or photos here or my facebook (www.facebook.com/knittyvet) or instagram (@knittyvet) or twitter (@knittyvet).
And remember I have a Mother’s Day Shipping Sale at the KnittyVet Etsy shop right now – FREE SHIPPING on any order over $10! Just use the code MOMGIFT15 until Mother’s Day.
Ok folks, thanks for reading, and enjoy those biscuits! Man, I’m so hungry now!!!!