Fermenting Part 3: Sourdough pancakes and Biscuits

One of my favorite sourdough tricks, is to make an extra large batch of pancake batter, and use the leftovers to make large drop biscuits suitable for sandwiches, hamburger buns, or just quick snacks for the kids. 

First I add just enough flour to the extra batter to make it just thick enough to drop large blobs on my baking sheet. I let it rise about 7 hours, then drop them on the baking sheet in large blops. Then I stick the pan in an unheated oven to sit for 15 minutes. Then turn the oven to 350 degrees for 15-25 minutes until just done.


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