Sourdough onion biscuits
Sourdough has been a revelation for me because it is sans any artificial leavening agents like yeast, baking powder and baking soda. It is fermented naturally by the yeast and lactobacilli in the air in my home. A mix of flour and water kept in a container in my kitchen became the base for all my sourdough recipes. It is called a starter and takes about a week to take hold.
I have been on a sourdough baking spree ever since my homegrown starter became ripe. Today is biscuit day. Eventhough the recipe called for a pinch of baking powder, I avoided it and the biscuits came out fine. They were crisp on the outside, but surprisingly soft inside. We dunked them in our dinner soup.
Ingredients for the biscuits are :
Onion - 1, medium size, peeled
Organic jaggery - 25 gms
All purpose flour - 120 gms
Salt - 3/4 tsp
Oregano, dried - 2 Tbsp
Olive oil - 20 gms
Sourdough - 227 gms
Thinly slice the onion.
In a saucepan on medium heat, add 1 Tbsp oil. Add onion and jaggery. Saute until they turn golden brown in colour. Keep aside to cool. Then refrigerate for 3 hours.
In a bowl, mix flour, salt and oregano. Add oil. Stir until evenly combined. Add starter. Mix. Fold dough like a business letter 5 or 6 times.
Lightly flour a work surface. Place dough on work surface. Gently pat towards the outside to form a 1 inch thick flat dough. Use a cookie cutter to cut biscuits. We made star and heart biscuits.
Preheat oven to 220C. Grease a sheet pan. Place biscuits on the pan. Bake for 15 minutes.
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