A few years ago I got a wonderful opportunity to work for Birch Creek Outfitters as camp cook and pack in on horse back with the hunters and pack mules led by a guide. We started out in Montana, went over the mountains down into Idaho, and camped in the remote Bitter Root Range. Absolute Heaven…well, except for the fall on the rocks halfway up a twenty six mile trail and the broken ribs that came from it! But we kept going, and I loved it. This recipe for Sour Dough English Muffins was given to me by one of the hunters, and it is so tasty! The mimosas were my addition!
The Sourdough Muffins Recipe is below, but first, here is one for Sour Dough biscuits!
This recipe can be made either with baking powder, or without. I had very active starter, so I left it out. However, I might use the recipe with baking powder when I’m baking in cold weather. Sourdough does not like to rise much under 75 degrees. If you leave out the baking powder and let the dough rise longer, you will have a true yeast risen sourdough biscuit.
Mix wet stuff.
2 cups ACTIVE sourdough starter
1/4 cup cooking oil— 1/2 melted butter is good
Mix dry stuff.
2 cups all purpose flour
1 Tbs baking powder(optional)
3 Tbs white sugar
1 tsp salt
Making and kneading the dough ball for your Sour Dough Biscuits
Add dry stuff to wet stuff.
Lay out on work surface.
Knead and work up dough. Add a little water or flour to get it right (dough ball should not be sticky feeling).
Let dough rest 10 min.
Ready to rise
Put Golf ball size pieces of dough in a Lodge 12″ Dutch oven. Pinch off and form golf ball sized dough balls.
Place in well greased 12 inch Dutch Oven and let biscuits rise in warm place.
If you are using the recipe with baking powder, let rise 1/2 hour.
If you are not using baking powder, total kneading time is 10 minutes—total rise time is a little over an hour, or until biscuits have risen to about double in size.
Ready to bake:
If camping, Bury Dutch Oven in coals—bake 15 to 25 minutes—check now and then, when golden brown on top they should be done…since I wasn’t camping, I did them in a regular oven, 425 degrees.
Sourdough English Muffins start the day before, and Don’t forget to get your Bubbly chilling for Mimosas!
1 cup (8 oz) lukewarm whole milk
1 Tbsp olive oil
2 tsp honey
1 cup (8 oz) sour dough starter (healthy and vigorous)
1 2/3 cup (8.3 oz) flour
3/4 tsp salt
Combine wet and dry ingredients and mix vigorously for 2 minutes to develop glutens. Let sit on counter for 2-3 hours to let the fermentation get going, then refrigerate overnight. If it’s winter, or cool in your house, you may want to leave it out all night. Covered with clean dishcloth.
On baking day: This is the last thing that goes in1/4 tsp baking soda dissolved in warm water
Cornmeal for dusting
On baking day, remove the batter from the refrigerator 2-3 hours before cooking to allow it to warm up. And if you forgot last night, put your Bubbly in the fridge to chill to make your perfect Sour Dough English Muffins and Mimosas breakfast!!
Dissolve baking soda in 3 Tbsp warm water, then gently fold into the batter. Do not over mix. While batter rests for 10 minutes preheat slightly oiled griddle (or cast iron pan) to 300º, just shy of smoking. Meanwhile, prepare jar rings , metal cookie or biscuit cutters, or mini cake pans work, too, by spraying or wiping with oil, then dusting them with cornmeal. Arrange the rings on the griddle, then dust the pan inside of each ring with cornmeal. Using an oiled measuring cup, pour roughly 1/3 cup batter into each ring. You want the rings roughly 2/3 full. Sprinkle the tops of each muffin with a light dusting of cornmeal .
For the heat, if in doubt, lower is better than higher. Cook the muffins for about 12 minutes, until the bottom is golden brown and the tops no longer look wet. Flip, then cook for about another 12 minutes. If it looks like your muffins will be too dark in 12 minutes of cooking, your griddle is too hot. Alternatively, you can cook on baking sheets in oven .
I forgot I was out of cornmeal, so I just lightly oiled the baking sheet . When both sides are a nice golden brown, and the muffin is springy, not yielding to the touch, remove from the heat. When cool enough to handle, pop them out of the rings, and let cool completely. Split with a fork to enhance the nooks and crannies.
FYI, for some reason, sour dough does not tend to bother people with gluten sensitivity as much as regular bread.
This makes a tasty breakfast with some butter and jam, or make breakfast sandwiches. To elevate your breakfast for a special occasion, I suggest use a fine bubbly like our Hudson and make mimosas! I know you can make them with orange juice, but if you are a fan of pomegranates–try this one! A bottle of Hudson or other quality sparkling wine, and a half cup of fresh pomegranate seeds, and some sprigs of rosemary for garnish. Put one and a half ounces of juice in a festive glass, add a tablespoon or so of the seeds, a sprig of the rosemary and fill with the chilled bubbly!
There are so many other ways to do a mimosa, so put your own creative twist on it. Actually, I kind of like this one with a splash of orange juice as well. It reminds me of an adult version of the Tropicana Twisters Juices. Remember those?
You can get more information about our fine wines and our Wine of the Month Club on this page!
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