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Ranch Sourdough Biscuits and Gravy

March 18, 2019

 

Sourdough leavening has been around for over a millennium.  Food scientist don't know the exact time in history sourdough leavening was started, but it goes way back in time! Some say that airborne yeast got on some flour and water mixture that was just the right temperature and Ph level to make a home. It fell in Love with the wonderful environment and stayed. It might surprise you to know that natural yeast is everywhere.  Natural yeast can be found on grains and when the flour is fresh milled it is also there in the flour in microscopic amounts. This yeast on grain is the main source of natural yeast for sourdough, even though airborne yeast is also “at play” in some smaller amounts. The flavor of sourdough is very distinct.

 

Visit our blog tutorial for how to make sourdough starter here. This biscuit recipe uses the starter, not as the leavening, but as the flavor for the biscuits, making it convenient to achieve the flavor and complexity of a long slow fermented dough, with the leavening of a quick bread. They are ideal for dinner or breakfast when you just want a fast side bread that still tastes remarkable. We love these biscuits slathered in garlic and herb butter coupled with any Italian soup, but they are also perfect smothered in a rich peppery sausage gravy.

 

Ranch Sourdough Biscuits

 

4 cups Texas Pure Milling All-purpose Flour

2 tsp. baking powder

1 ½ tsp. salt

1 tsp. baking soda

1 1/2 cup cold butter

2 cups Sourdough Starter

1 cup cold milk or buttermilk

Additional butter, melted (optional)

 

Pepper Gravy

2 cup milk

3 Tbsp. butter or bacon grease

3 Tbsp. Texas Pure Milling All Purpose flour

1/8 tsp pepper

1/2 tsp chicken bullion 

 

Biscuit Directions: In a large bowl, combine the flour, baking powder, salt and baking soda; cut in butter until mixture resembles coarse crumbs. Combine Sourdough Starter and buttermilk; stir into crumb mixture with a fork until dough forms a ball.  Turn onto a well-floured surface; knead 10-12 times. Roll to 1-in. thickness. Cut with a floured 3-inch. biscuit cutter. Place 1 inch. apart on a greased baking sheet.

Bake at 450° for 12-15 minutes or until golden brown. Brush with melted butter. Remove from pan to a wire rack to cool.

 

Gravy: In a quart sized pot over medium heat, melt butter or bacon grease. Add the flour and whisk well, cooking 2-3 minutes. Add all the milk and whisk well, bring to a boil. Reduce heat and add pepper and bullion. Simmer 10-15 minutes. Serve warm over biscuits.

 

 

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