I found a great recipe for sourdough choc chip biscuits that you can mix up in a huge batch and let sit in the fridge for a week, only baking what you want at any one time. This way the biscuits are always fresh out of the oven and you are less likely to eat 24 in a sitting (unless you can find the energy to make a second batch.
Unfortunately, I can’t find the original blog post for the recipe. So I thank the mysterious sourdough baker who posted this recipe originally (of course, I changed a few little things too). Here is my version;
Refrigerator sourdough choc chip biscuits
- 0.75 teaspoon, Baking Soda
- 50 gram, Pure Vegetable Oil
- 1 tsp, Baking powder
- 2 teaspoon, Vanilla Essence
- 150 g(s), Sourdough Starter
- 0.50 tsp, Salt
- 175 gr, Wholewheat flour
- 110 g, Brown sugar
- 1 cup(s), dark choc chips
- 100 g, White Sugar
The ingredients are listed in weight (some of them anyway) because it is a really easy way to get your proportions of ingredients right (if you have a kitchen scale with a tare button that is). I just bung a mixing bowl onto the kitchen scales and weight out or add all the ingredients except the baking soda and the choc chips. Then I mix them together really well until they look like biscuit dough (or my arm gets tired). After that I add the baking soda and mix it in, then the choc chips.
I usually rest the dough in a container in the fridge for at least an hour or so. Then I use two spoons to scoop up and drop spoonfuls of dough onto a baking sheet with a silicon sheet on it. I put them in a medium heat (200 Celsius) oven for ten minutes then let them cool on the baking sheets.
This dough can be stored in a container with a lid (to stop drying out) in the fridge for about a week. It will make about 24 biscuits (depending on size).
Everyone loves these biscuits and they make great deserts. They are also one more way to use sourdough starter discard and make me feel like I have my life under control (in the kitchen anyway).