Sourdough Drop Biscuits
This was a very tasty, quick and easy recipe to make, and very moist for a biscuit. I will definitely be using it again. I recommend cutting back the oil to 1/4 cup and hand-kneading if necessary to work it in.
Method Notes: I made them with the listed ingredients, besides cutting back the oil a bit as another reviewer suggested; I used a touch over 1/3 cup extra virgin olive oil for a 1.5 recipe rather than the 1/3 cup for 1 recipe (so about 1/4 for a single recipe), and it required a bit of hand kneading to work it in evenly. I think I would opt for 1/2 coconut oil, 1/2 EVO next time, as they were a little too olive-y for my tastes--butter would be even better, I'm sure, but I tend to try to healthify things and don't have access to raw, grass-fed butter. Maybe it was cutting back the oil, but they definitely turned out as biscuits for me, rather than cookie-like as some reviewers mentioned. I used standard, unsweetened sourdough starter and did not add any sweetening agent. I divided the dough into 18 (so a dozen per recipe-worth of dough) hand-shaped balls, rather than just dropping by spoonfuls, and they turned out lovely and light and delicious.
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Nov. 3, 2014