With only two people in my immediate household, we like a little variety in our biscuits/ buns, so I often split my sourdough biscuit dough to make two different batches of biscuits--in this case some tasty and savory rosemary and cheese biscuits and some simple orange raisin biscuits or buns. I use a mixture of Parmesan and cheddar cheeses as well as chopped fresh rosemary (you can substitute dried if that's what you have) to make the first batch and grated orange zest, juice, raisins, and a little cinnamon for the second batch. The recipe makes only 10-12 biscuits or buns, total, so you won't have either batch around for long. The rosemary and cheese biscuits are great for breakfast alongside eggs, and we also like them with soups and salads. The orange-raisin biscuits/buns are great for breakfast, and I like them slathered with almond butter for a quick but filling (and balanced!) breakfast when I'm in a hurry. Both batches include whole grain white whole-wheat flour and olive oil--no butter. The orange-raisin biscuits/buns get their sweetness from the orange juice and raisins in them, not from sugar, so, in moderation (i.e., one), they and the unsweetened rosemary cheese biscuits are fine if you're on a diabetic diet. Enjoy!
Basic Sourdough Biscuit Dough for 2-Types of Biscuits
1 cup of white whole-wheat flour
2 teaspoons of baking powder
1/4 teaspoon of salt
4 tablespoons of olive oil
1 cup of sourdough starter/discard
In a large bowl stir together well the flour, baking powder, and salt. Add the olive oil a tablespoon at a time to the dry ingredients, mixing the oil into the flour mixture with a fork to make crumbs. Stir in the starter/discard until combined. Divide the mixture into two parts and use half for the Rosemary-Cheese Biscuits and half for the Orange-Raisin Biscuits/Buns.
Sourdough Rosemary-Cheese Biscuits -- Makes about 6
2 teaspoons of chopped fresh rosemary (or use 1 teaspoon of dried)
1 tablespoon of grated Parmesan cheese
1/4 cup of shredded sharp cheddar cheese
2 tablespoons of water
To half the basic dough add the rosemary and cheeses and stir them in, adding the water a little at a time if the dough seems to dry to work. Drop six biscuit mounds on a piece of baking parchment and, with damp hands, shape the biscuits into a uniform size, if you like (or you can just them them looking "rustic"). Air fry the biscuits at 350 degrees for about 15 minutes or bake the biscuits in a preheated 400 degree oven for 18-20 minutes.
Sourdough Orange-Raisin Biscuits/Buns -- Makes 4-6
1 teaspoon of grated orange zest
1/4 cup of raisins (golden raisins or regular, black raisins)
1 tablespoon of orange juice
1/2 teaspoon of cinnamon
To half the basic dough add the orange zest, raisins, juice, and cinnamon and stir them into the dough until incorporated. Drop 4-6 biscuit mounds on a piece of baking parchment and, with damp hands, shape the biscuits into a uniform size (or leave them "rustic"). Air fry the biscuits at 350 degrees for about 15 minutes or bake the biscuits in a preheated 400 degree oven for 18-20 minutes.
