It's Thanksgiving week and we are having winter weather! Brrr! It's time to turn on the oven and bake! These humble biscuits are good any time and my whole house loves them. They're so good I'm going to make them for Thanksgiving dinner too and skip the stuffing and cornbread. We won't skip pie, though. Last year it was pecan pie and pumpkin pie. This year it will be apple crumb pie. Happy Thanksgiving, y'all. Stay warm.
These are cowboy sourdough biscuits. I can't seem to find the original recipe and in all likelihood I took elements from a few to cobble this together. These are good anytime biscuits that go with everything, though I am partial to serving them with Tex Mex Pinto Beans.
3/4 cup all-purpose GF flour blend (I like High Protein)
1 tsp. salt
1 tsp. sugar
1 tsp. baking soda
1 cup fed sourdough starter
1 tbsp. olive oil
Sift together the flour, salt, sugar and baking soda. Pour in the sourdough starter and mix well. Cut into the dough with the side of your spoon and mix, making sure all the dry ingredients are incorporated. The dough should not be sticky, but should be able to stick together without crumbling apart. If your dough is too sticky, add flour a tablespoon at t time until the desired consistency is reached.
Form dough into balls of equal size. Dip the balls into the olive oil, turn oiled side up, then place into one 8" cake pan or cast iron skillet. Let rise 30 minutes.
Heat the oven to 400 degrees and bake the biscuits for 20 minutes. Let cool in pan until warm, then serve immediately. Makes between 6 - 8 biscuits.