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2 Tbsp Melted Butter to brush on top and bottom. Combine the first 4 ingredients, and mix well. Cut in the 6 Tbsp butter, until mixture resembles coarse meal. Combine Buttermilk and Starter, add to dry ingredients just until moistened (this is key), Turn out onto floured surface, and knead lightly by folding in half and gently patting, repeating 10-12 timesmake into biscuits Pat dough to about 3/4“ thick. Cut with biscuit cutter. Place close together on lightly greased baking sheet or into a pre slightly warmed greased Cast Iron pan, I used Butter. Cover and let rise in warm place (85°) free from drafts for about 30 min. Bake at 425° for 15-20 min or till golden brown and done. Brush tops with melted butter. Yeild: about 10 larger biscuits.
Read this through to the bottom before mixing, because it has steps. I changed the recipe from the Original to just 2 c water total so it doesn’t end up quite as thin.
This can also be proofed in the Oven using your Proof program. You will want to have a draft free area that is about 85°-100°.
This is food to feed Herman (the starter. I didn’t name it?) “Herman” meant German Sourdough starter.
HERMAN FOOD for after you have made your Starter: 1/2 c Sugar 1 cup Flour. 1 c Milk
When the Recipe calls for 1 pkg Dry Yeast (they never had rapid rise Back in the 70’s, so I don’t know how it would work so I just use regular)
To make the STARTER: 1 pkg Dry Yeast 1/2 c FILTERED Warm Water 80° to 100° 3 Tbsp Sugar. 2 c All Purpose Flour unbleached, unbromated, not organic, chemical free if you can. 1 tsp Salt. 1 1/2 c Warm Filtered Water (I changed the recipe from the Original because I want 2 c total warm water)
Dissolve Yeast in the 1/2 c warm FILTERED water . Let stand 5 minutes .
In large sized non metal bowl, combine the next 4 ingredients, (Sugar, Flour, Salt and 110° warm Water). Add yeast mixture and mix well. Cover loosely with Cheese cloth and let stand in a warm place (80-85°) free from draft For 72 hrs, stirring 2-3 times daily.
Place covered mixture in the refrigerator, stir daily….use within 11 days.
To use, remove starter from the refrigerator and let stand for at least an hour..stir well and measure out amount called for in the recipe. (You will need to keep about 3/4 c starter to mix the Herman food into ). Replenish the 3/4 c remaining starter with Herman food. (Recipe above). Stir daily and use within 14 days.
This Sourdough can be frozen. To use take out of the freezer and allow to thaw at least 5 hours. It should be bubbly.
First stirFirst stir after stirringFirst day..2nd stir Continue stirring 2-3 times a day til third day? Refrigerate, stirring daily and use it within 11 days. Thank the Lord for the Sous Vide feature on my Instant Pot.
*************************************************************************** FOR BISCUITS:
2 1/2 c flour. 3/4 tsp salt. 1 tsp Baking Powder. 1/2 tsp Baking Soda. 6 Tbsp Butter softened. 1/2 c Buttermilk. 1 c Starter. 2 Tbsp Melted Butter to brush on top and bottom .
Combine the first 4 ingredients, and mix well. Cut in the 6 Tbsp butter, until mixture resembles coarse meal.
Combine Buttermilk and Starter, add to dry ingredients just until moistened (this is key), Turn out onto floured surface, and knead lightly by folding in half and gently patting, repeating 10-12 timesmake into biscuits Pat dough to about 3/4“ thick. Cut with biscuit cutter. Place close together on lightly greased baking sheet or into a pre slightly warmed greased Cast Iron pan. Cover and let rise in warm place (85°) free from drafts for about 30 min. Bake at 425° for 15-20 min or till golden brown and done. Brush tops with melted butter. Yeild: about 10 biscuits.
These are sooooo good! Plan ahead. Pull out starter the night before. Feed it and let the batter set over night.See below for Sourdough Pancakes .Sourdough Pancakes
Spicy.. you can change that though… some may not want the seranno and some may want more. For more spicy, use medium or even hot Salsa.
1 lb lean Burger sautéed (you dont drain the fat). 1/4 larger Onion chopped (3/4 c) 2 cloves Garlic crushed and diced. ( 1 Tbsp Minced) 1 Serrano Pepper. Sliced (optional for those that don’t want spice) 1 1/2 tsp Cumin. 1 tsp dry Oregano leaves (crushed in the palm of your hand). 1 tsp Chili Powder. 1/2 jar or 8 oz mild Salsa. 1/2 tsp ea. Salt and pepper. 4 teaspoons low sodium Better than Bullion Chicken 1-2 Tbsp Butter. 1 c Water. About 3/4 c elbow Macaroni I do less because it’s less carbs so the pic shows 1/2 c
Brown Burger in 1 tbsp oil, leave the juice in, ( it’s part of the liquid) and add the Onion, Garlic, Pepper and Spices. Saute for a minute, add Salsa, stir. Add noodles…. dont stir! Add the utter and Better than Bullion Add water. Lid on, vent to sealing. Hit manual 4 minutes. Then do 10 min npr. Open up. Stir the Mac down into the juices and, Depending on the moisture content of the Meat, or if you added more Burger, then turn the pot to sauté and reduce the sauce. Taste and add more Butter, more spices or Salsa if you want. Serve up in a bowl with Chips, Fritos or Hard Taco shell. Garnish with Salsa, Cilantro and Crema or any of the above suggestions, be creative !
Stir noodles in and turn it to sauté and reduce the Sauce.
Decide If you will be adding Chicken, I use Bone in Skin on Thighs. The recipe also includes instructions on the adjustments that you will need to do if you dont want the onion or if you dont want to do it with Chicken. Make sure that if you are making Chicken with this that you DECREASE the Liquid by 1/4 c (you will use 1 3/4 c) this allows for the added liquid that the Chicken will make. If using Organic Chicken then ignore this note, (organic is not injected with liquids). You will need to Season and Brown it well on both sides while you sauté the rice, vermicelli and onion… then you will add it when it’s ready to put the lid on.
FOR THE CHICKEN: 4 bone in Skin on Chicken Thighs…. well seasoned on both sides with your favorite seasoning. (I use Johnnies seasoning.). (Or use 2” chunks of raw Chicken but decrease the cook time to just 4/10NPR) don’t forget to decrease water/ broth for the rice to 1 3/4c). * If you want to cut the Chicken into smaller 2” chunks, then you don’t need to pre Saute it, just toss it in and pressure cook for 4 min/10 min NPR. 2 Tbsp EVOO
FOR THE RICE -A-RONI: 1 1/2 cups Jasmine, Basmati or long grain rice. 1 c vermicelli. 1/2 stick butter. 1-1 1/4 c Onion-Chopped 1 clove Garlic- minced 2 cups Chicken Broth plus 1/4 tsp Salt (1 3/4 c if making the Chicken too) OR use water with 2 tsp Costco’s Reduced Sodium Better than Bullion Chicken). NOTE: If you are making just the Rice-a-Roni alone and leaving out the Onions and Garlic, then and only then, you will increase the liquid to 2 1/2 c . Staying with the 1:1 rice to liquid ratio. Make sense? If your not using Chicken then skip that step and continue on to “Turn the Instant Pot to Saute……” you will still turn the pot off after you brown the rice and vermicelli to deglaze…and then set the time to 4 min with 10 min NPR.
*If using Chicken, Use a separate frying pan on medium, with 2 Tbsp of Olive oil. Place seasoned Chicken Skin side down for about 5 min and carefully pull up and flip. It should be golden brown. When the Chicken has browned, remove it from the pan and use some of the liquid for the rice mixture to deglaze the pan, stir it around to get all the brown off. While Chicken is cooking….
*Turn the Instant Pot to sauté, Medium …melt butter and add the rice and vermicelli, stir continuously for a few minutes until rice starts to brown slightly. Add Onion and Garlic and continue to sauté for a minute and then add the Better than Bullion to the water, stir. Add liquid. Stir the rice mixture well to get the brown off the bottom. Turn pot off. Add all the liquid to the rice mixture and stir around for a few seconds to get any brown off the bottom of the pot. Gently add Chicken to the top…by just lightly Laying it on top of the Rice mixture and then turn the pot on to manual for 4 min…let it fully NPR, 15-20 min, or for smaller chicken chunks then NPR for 10min. Remove Chicken and fluff with a spatula or wooden spoon.
Toss the Butter, Rice and Vermacelli in and slightly brown. (stock photo. ) Then the Onion and Garlic, Sauté for a minute and then toss in the Chicken Broth or the water and Bullion.BooYa!
If your adding Chicken…. see below starting with the Chicken in the frying pan.
