Sourdough Dutch Oven Biscuits
One of the problems (or blessings, depending on how you look at it) when it comes to maintaining a sourdough starter is that you end up with extra starter every time you feed it. What can you do with the discarded starter? Use it for all sorts of recipes.
One of our favorites is this Dutch oven biscuit recipe. You can make it in the oven or cook them over the campfire. While you can put the biscuits directly into the Dutch oven, using a separate baking tin inside it cuts down on the mess and keeps your Dutch oven clean for the next recipe.
The resulting biscuits have a crisp exterior with a tender, flaky center and a nice sourdough tang that sets them apart from regular homemade biscuits. Use them for a breakfast sandwich, or top with a pat of butter and drizzle with honey, sorghum or your favorite jam or jelly.
1 cup King Arthur unbleached all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
8 tablespoons cold, unsalted butter
1 cup sourdough starter, (this is the perfect use of the starter you discard during normal feeding and maintenance)
1 tablespoon of water, if needed to bring the dough together
Preheat a 12-inch Dutch oven over 6 to 8 coals, then place another 18 coals on the lid (lit charcoal briquettes work well).
Combine the flour, baking powder and salt. Work the butter into the flour until the mixture is unevenly crumbly.
Add the starter, mixing gently until the dough forms a ball.
Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch-thick round.
Use a sharp biscuit cutter to cut four rounds, cutting them as close to one another as possible. Gently push and pat the scraps into a ball, roll and repeat until all available dough has been used.
Place the biscuits onto the prepared baking pan that will fit inside your Dutch oven, leaving a small amount of space between them to spread as they bake. Brush biscuit tops with melted butter.
Place the pan into the Dutch oven, return the lid, and bake for 20 to 25 minutes until the biscuits are golden brown.
This same recipe works perfectly in a 375-degree oven.