Sourdough- Fennel Biscuits
List of Ingredients
1 cup sourdough starter, at room
temperature
1/2 cup warm water (90°)
About 2 3/4 cups all-purpose flour
l/4 cup olive oil
1 1/2 teaspoons fennel seed
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 egg white, lightly beaten
Recipe
In a bowl, mix starter, water, and 1 cup flour. For sourest flavor, cover and let stand in a warm place until bubbly and sour smelling, 12 to 24 hours. To speed, omit standing; proceed. Stir in oil.
Crush 1/2 teaspoon of the fennel seed; set aside remaining seed. In a bowl, stir crushed fennel, baking powder, salt baking soda, and 1 3/4 cups more flour. Add starter mixture; stir until dough cleans side of bowl.
Turn dough out onto a lightly floured board and knead for about 30 seconds; add flour if required to prevent sticking. Flour board, then roll out dough
into a 6 by 14-inch rectangle.
Brush dough with egg white; sprinkle with reserved seed. Cut into 2- by 3-inch rectangles. Place biscuits about l/2 inch apart on a 12- by 15-inch baking sheet.
Bake in a 450° oven until deep golden, about 15 minutes. Transfer to a rack and serve warm or cool. Makes 14 biscuits.Ð
From Sunset Annual 1988
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