Air Fryer Buttermilk Biscuits

It went from 63 degrees to 93 degrees, literally, overnight. Which really doesn’t make me excited to heat up the kitchen by turning on the oven or stove. Fortunately, I have an air fryer that doesn’t heat things up nearly as much. I have been cooking everything I can think of in the air fryer. I think these biscuits from Dessert For Two are my favorite so far.

Buttermilk Biscuits

Recipe from Desserts For Two. Air fryer instructions by me

1 1/3 cups flour

1/2 tsp salt

11/4 tsp baking soda

1/2 tsp baking powder

4 TBS butter, chilled, cut into small pieces

1/2 cup butter milk, plus more if needed.

In a medium bowl, combine flour, salt, baking soda, and baking powder, mix well.

Using two knives or your fingers, cut in the chilled butter until the pieces are no bigger than a pea.

Add buttermilk and mix until combined.

If necessary, add more buttermilk, 1 tablespoon at a time, to bring the dough together.

Turn the dough out onto a lightly floured surface and knead the dough until smooth.

Pat dough into a rectangle about a 1/2 inch thick. Cut out 3 biscuits. Pat out the scraps and cut 3 more biscuits.

Place biscuits is the air fryer and bake at 400 degrees for 9- 10 minutes.

Sourdough Biscuits

This is the last sourdough starter recipe I tried before my starter died. It’s so sad because this recipe would have made it to my daily rotation for breakfast. The biscuits were light and fluffy. Perfect for egg and bacon breakfast sandwiches.

Sour Dough Biscuits

Adapted from

1/2 cup flour

1/8 salt

1/4 tsp baking soda

1 tsp baking powder

2 1/2 TBS cold butter, cut into small cubes

1/2 cup sour dough starter

Preheat oven to 425 degrees.

In a small bowl , combine flour, salt, baking powder and baking soda.

Using two knives, cut in butter until the mixture resembles coarse crumps about the size of a pea. Add the sourdough starter and mix until combined into a shaggy dough.

Turn out dough onto lightly floured board. Knead a few times, until all of the flour is mixed in.

Pat/roll dough to 3/4″ and cut out biscuits; place them on an ungreased baking sheet.

Bake at 425°F for 12-15 minutes, until slightly brown.

Sourdough Cranberry Date Muffins

My sourdough starter, Blanche, died from neglect. I thought I knew how to take care of a starter properly but found out otherwise. So I will do some more research and try again after my Whole 30.

Although I didn’t get to my end goal of making bread with my starter, it wasn’t a total waste. I was able to make some really awesome recipes with my sourdough discard. You know, the stuff you throw away when you feed your starter.

The first sourdough discard recipe I tried was for sourdough cranberry date muffins. The muffins were light and tender with a nice balance of sweet and tart.

Sourdough Cranberry Date Muffins

Adapted From The King Arthur Flour Website

1/4 cup water

3/4 cup chopped dates

4 TBS sugar

1/4 cup melted butter or canola oil

1/2 tsp vanilla

3/4 cup fresh or dried cranberries

1/4 cup chopped walnuts, optional

3/4 tsp baking soda

1/4 tsp salt

1 egg

1/2 cup sourdough starter discard

1/2 cup plus 2 TBS all purpose flouf

Preheat the oven to 400°F. Grease the wells of a 6 cup muffin pan.

In a medium saucepan, combine the water, dates, sugar, butter, and vanilla. Bring mixture to a boil over medium heat, stirring often.

Remove the sauce pan from the heat and stir in the cranberries, nuts, baking soda, salt, and eggs; mix thoroughly. Stir in the starter and the flour until evenly combined.

Fill the cup 2/3 full. Bake the muffins for 17 to 19 minutes, until a toothpick inserted in the center of one comes out clean.

Remove the muffins from the oven and cool them in the pan for 5 minutes before transferring them to a rack to cool completely

Sourdough Adventures Starter Day 3

This morning when I fed Blanche, she still didn’t look like she changed much, except there were the light yellow spots on the surface of the flour mixture. At first, I thought the surface had dried out and gotten crusty but when I lightly touched it the surface was still moist. Then I worried those light yellow spots were mold but the flour mixture didn’t have an odor of any kind so it wasn’t mold. So then I assumed that the yellow spots were part of what was supposed to happen and mix them it the flour mixture when I fed it 1 tablespoon of flour and 1 teaspoon of water.

The day’s instructions said within 12 – 24 hours after the 3rd feeding I should start seeing bubbles on the surface. Sure enough as the day progressed I saw bubbles on Blanche’s surface and she obviously increased in size and had gone from a rather shaggy mass of flour and water to a much smoother and much bigger mass of flour and water.

I am so excited to see the changes in Blanche that mean she is really starting to grow into a real, live starter I can make bread and as I have discovered, many other things with.

Tomorrow, I’ll start feeding Blanche twice a day until I have enough starter to actually bake bread.

This is what Blanche looked like 12 hours after the third feeding. . You can really start to see the difference from day one.

Sourdough Adventures Starter Day 1

Some people have bucket lists filled with exotic places they want to visit before they die. Other people have bucket lists filled with all the exciting things they want to do before they die. My bucket list is filled with all the foodie people I want to meet, the places I want to eat at, and most of all, the food I want to learn how to make from scratch.

On the very top of that bucket list is to learn to make all kinds of sourdough bread. I have learned to make many different kinds of yeast bread over the years and I am pretty good at it but sourdough has always intimidated me. The idea of having to create and maintain a starter just seemed like a lot.

Well, in December, I turned 50 years old and decided if I want to learn how to make sourdough bread I had better get started so part of my birthday present to myself was a packet of dried sourdough starter.Since then I have been putting off for one reason or another. Now with Corona virus keeping me at home I thought now might be the time to start some sourdough experiments

.First step in sourdough baking is making a starter. I decided to use a dehydrated starter rather than trying to develope a wild starter. So may I introduce to you, baby Blanche, my new born sourdough starter.Dry StarterBaby Blanche with 1 tablespoon flour and 1 tablespoon water added to the soaked starter. I placed the container in a gallon sized plastic bag and set it in my pantry to rest for the next 24 hours.Stay tuned tomorrow for the further adventures of baby Blanche.