This biscuit is the one you want to try with your coffee or tea. You can make this as a scone too if you want but I prefer them as biscuits. This recipe is inspired from the Toni Tipton-Martin. “Jubilee.”
This is also my sourdough starter or discard experiment which has fresh orange juice, orange zest and orange marmalade.
What are biscuits
Biscuits are classic breakfast in southern United States. It is made with flour, baking powder, salt, butter, milk, or cream. However outside United States cookies are called biscuits.
Mainly biscuits can be simple, just with butter, milk, or cream or buttermilk. There are also buttermilk biscuits and baking powder biscuits.
Different types of biscuits
Rolled biscuits are most popular baking-powder leavened quick breads. During baking, the biscuit should rise about twice its original height. The interior should be light, fluffy, and tender, and the crust a crisp, even golden brown. Well-prepared biscuits have a flat top and straight sides
Second one is drop biscuits which has more milk and other liquids in the dough. So, they cannot be kneaded or rolled, simply drop tablespoons of dough into baking sheet. Also, these biscuits may not rise and have coarser appearance and texture.
Scones are the sweeter version of biscuits usually made as wedge-shaped and made with cream and butter. Scones have a tender, heavy crumb, and a slightly crusty brown top. If you want a cakey texture you can add egg to mixture.
There also are yeast-based biscuits which are called Angel biscuits, and is made with three leaveners: baking powder, baking soda, and yeast.
Sourdough biscuits are latest innovation in the biscuit series as people want to use up their starter or discard which is left behind after using up for bread baking.
Unlike the angel biscuits sourdough biscuits does not require any rising period. Also, it has only one leavener baking powder. However, if you are making a hybrid angel biscuit you may need rising time. As yeast in the recipe help to rise where sourdough gives flavor.
This recipe is pure sourdough orange biscuits, so it does not require any rising time. Also use orange juice, orange zest, orange marmalade and cream. This is most on sweet sides
You can also make it savory by adding jalapeno, cheddar cheese, herbs like chives, green onion can be added to make extra flavor or biscuits.
Here are my Jalapeno cheddar biscuits made with sharp cheddar cheese and pickled jalapenos.
How to make Sourdough orange biscuits?
- Make sure to use well risen starter means it has done it peak. I used 100% hydration starter. If you are using a ripe, vigorous starter, these biscuits will rise a bit higher and spread a tad less.
- I used all-purpose flour in the recipe, if you want you can use self-rising flour which will make extra-tender biscuits. Since self-rising is lower in protein than all-purpose flour, you will want to cut back on the liquid in the recipe by reducing the cream to 2 tablespoon and reduce the amount of starter to 75g.
- Using cold butter is key to get flaky biscuits, you can even keep it in freezer for 5-10 minutes before adding to the flour and also make sure to combine flour with a pastry blender to get an unevenly crumbly structure.
- Make sure to use freshly squeezed orange juice. One orange is enough for the orange zest and juice.
- I have used only 2 tablespoon of orange marmalade you can increase the amount but that will make the dough stickier.
I made this sourdough orange biscuits as a part of Bread bakers this month event.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
Bread Bakers July 2020
Biscuits and Scones
- Angel Biscuits from A Day in the Life on the Farm
- Buttery Jeera Biscuits from Sneha’s Recipe
- Cheddar Herb Scones from Food Lust People Love
- Cheddar and Chive Blossom Scones from Palatable Pastime
- Cheese and Herbs Scones from Ambrosia
- Chocolate Scones from Passion Kneaded
- Freeze and Bake Yeasted Mini Ginger Scones from A Messy Kitchen
- Laminated Biscuits from Culinary Adventures with Camilla
- Herbed Angel Biscuits from The Schizo Chef
- Sourdough Orange Biscuits from Zesty South Indian
- Sourdough Sandwich Biscuits from Karen’s Kitchen Stories
- Yeast-Raised Angel Biscuits from Making Miracles
Sourdough Orange Biscuits
- 1 ½ cup 180g All-Purpose Flour
- 1 teaspoon salt 4g
- 2 teaspoons 5g baking powder
- ⅓ cup 5 tablespoons unsalted, cold butter (or use vegan butter), cut into ¼-inch slices
- ¾ cup 150g sourdough starter, unfed or discard
- ¼ cup heavy cream 54g (or sub vegan cream)
- 2 tablespoon orange marmalade
- 2 teaspoon orange zest
- 1 tablespoon orange juice
- 1 tablespoon butter melted
- Preheat oven to 400F
- In a medium bowl, mix flour, salt, and baking powder.
- Work in the cut cold butter into the flour using your fingers until it is unevenly crumbly, with biggest crumbs the size of peas.
- Place ¾ cup starter and ¼ cup heavy cream along with ½ tablespoon orange juice.
- Pour this into the flour mixture and using a fork, mix until dough comes together into a very shaggy ball.
- Place the ball on a well-floured surface, sprinkle with flour and knead gently just to incorporate (for 2 seconds- do not over knead!) Pat into 6 x 10-inch rectangle. Spread orange marmalade in the dough. Fold up the sides into thirds like a trifold envelop and pat again into a 6 x10 inch rectangle. Fold up the sides into thirds again. Re-flour your work surface, adding more if needed. Pat into an 8 x 5-inch rectangle about 1 ½ inches tall. Cut into 6 equal pieces if you want big biscuits or cut it into small 12 pieces.
- Place on a parchment-lined sheet pan and bake for 10 minutes at 400F . Then reduce the temperature to 375F and bake for another 10 minutes, rotating pan if necessary. Keep baking until biscuits are beautifully golden and internal temp reaches 205F. While they are warm brush with melted butter.
- Enjoy warm with more orange marmalade.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.