My Sourdough starter saga continues. I don't want to waste it and we don't eat that much bread at home. So, I had to make something else with it and this time I made something savory instead of plain or sugary one. If you want to make this into a sweeter biscuit, omit the chillies and cilantro. Reduce the salt to 1/2 tsp and add about 3/4 cup of dried fruits or chocolate chips. You could keep it plain and serve with some jam or marmalade.
One Year Back - Eggless Brioche, Penne with Eggplant, Pancakes with home made syrup.
Sourdough Starter - 1 cup (Unfed straight from the refrigerator - See Notes)
All purpose flour - 1 cup
Baking Powder - 2 tsp
Salt - 3/4 tsp
Sugar - 2 TBSP (optional, but brings out the flavor well)
Margarine or Butter - 1 stick or 1/2 cup cut into cubes and cold
Chopped cilantro - 3 TBSP or any other fresh herb of your choice
Green Chillies - 9 chopped fine (Omit this if you cannot take heat and replace by 1/2 TBSP of crushed black pepper or to taste)
Preheat the oven to 400 F. Line a large baking sheet with parchment paper. In a bowl, combine flour and salt. Cut in the butter or margarine with a pastry blender or two forks until it resembles coarse meal. It is alright to have some chunks in it. Add baking powder, sugar, cilantro, green chillies and stir with a fork. Now, slowly add the cold starter and mix till everything comes together. This is not a biscuit recipe which can be rolled or patted. Use a small cookie scoop and drop the dough on the prepared baking sheet 2 inches apart. About 1 Heaping TBSP or so per biscuit. Bake for 15 - 20 minutes rotating the pan half way (Mine were done at 18 minutes). Bottom will be golden when done, but the top will not be brown and might feel a little soft. Remove from the oven and serve warm. Left overs can be warmed in the oven slightly and served. These tasted best as they are without any butter on them. In fact these are perfect with a cup of tea or coffee and can be addictive. Don't ask me how many I have eaten already. Makes about 20 biscuits.
If your starter is at room temperature, measure the starter and keep it in the refrigerator to make it cold.
This is my entry to BBD#37 hosted here and 'Yeastspotting'.