Noticing a theme here? Yeah. Mesquite and sourdough seem to be safe companions for Mark, so I’ve started experimenting with them a bit further. I love to bake. … No, that’s not true, that’s an understatement. I adore baking, and since he’s diabetic, I don’t get to do it all that much. Any little recipe that’s safe for him is an immediate must-preserve.
I found a slow-rise sourdough biscuit recipe on The Fresh Loaf, and worked to make it my own. Here’s my version. Delighted to note that Mark can easily have two biscuits in a sitting with no ill effects on his blood sugar. I’ll be trying them again without the mesquite flour at a later date, to see if they work equally well.
Mesquite Sourdough Biscuits
Makes about 12 biscuits.
- 1 c. sourdough starter, ripe with bubbles
- 3 Tbsp butter, cut into chunks
- scant 1 c. whole-wheat flour
- 1/4 c. mesquite flour
- 1/2 Tbsp. sugar
- generous pinch salt
Combine the flours, sugar, and salt. Mash the butter into the flour mixture with a pastry cutter until the bits of butter are about the size of small peas. Add the sourdough starter and mix to combine, knead lightly when the dough becomes too stiff to stir. (Add a little water if you need to. I didn’t.) Refrigerate for 45 minutes to allow the dough to relax.
Remove the dough, roll it out and fold it 2-3 times on a lightly-floured cutting board, and then roll to about 1/2″ thick. Cut with a biscuit cutter into rounds, nestle the biscuits together in a small baking sheet or a cast-iron pan, and cover with plastic. Allow to rise at room temperature for about 2 1/2 – 3 hours, until nearly double in size.
Preheat the oven to 425°, or convection-bake at 400° for about 11 minutes. These come out wonderful, fluffy, and a nifty combination of sweet-rich from the mesquite and sour from the leavening.