These quick, same-day, same-hour sourdough biscuits are so delicious, you’d never know they were this easy to bake! The best part is that they use sourdough discard, which means you don’t even have to wait for your starter to rise. Just pull your discard jar out of the refrigerator and bake away!
If you’re interested in learning more about sourdough, check out my sourdough posts that explain how I simplified the sourdough process and how to make sourdough work with your unique schedule! You can find my first post here.
What’s the Secret for Perfect Sourdough Biscuits?
The secret for perfect, flaky sourdough biscuits is to keep everything you can cold! That means cold discard, cold milk, and a stick of frozen (yes, frozen!) butter! The bits and layers of butter are what creates those delicious, flaky layers in your biscuits, so we want everything to be cold to keep the butter from melting when you’re mixing.
Can I Use Active Starter and Ferment Longer?
If you’re wanting longer fermented sourdough biscuits, you can certainly use an active starter and ferment for longer! If you’re going this route, leave the baking powder out, as the active starter will act as your rising agent instead.
Mix your dough, cover it, and let it ferment in the refrigerator for 12-24 hours. After fermenting, take out and continue with the recipe as written.
Tools
If you need any tools for this recipe, below is a list of my favorite and what you’ll see me using in the video.
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I grew up listening to Paddington on cassette and, if you know Paddington, then you know he loooves marmalade! I have wanted to try it since I was a child, but it is quite difficult to find in the southern United States. So, when oranges came into season and went on sale, I knew I had to make my own. If you’ve been around long or know me at all, then you know I’m always looking for a way to lower the amount of sugar I consume. And this easy, low sugar orange marmalade recipe did not disappoint!
What Does Marmalade Taste Like?
Marmalade is bright and citrusy, sweet and sour, and absolutely delicious! I’m personally not a huge fan of citrus-flavored items. Between a lemon poppy seed cake and a carrot cake, I’ll opt for the warm spices of the carrot cake any day! But this orange marmalade is perfectly balanced, and I would choose it over my trusty blueberry jam!
Is This Recipe Safe?
This is a safe, tested recipe! You can find the original recipe here on the Pomona’s Pectin website. I did make some approved changes, like using orange instead of the half grapefruit it calls for and doubling the recipe (which is safe when using Pomona’s Pectin), but nothing that would change the safety of the recipe.
How to Eat Marmalade
The traditional way to eat orange marmalade (in America) is on toast or a biscuit. However, there are numerous ways to use marmalade! Below are some of my recommendations.
Mix into yogurt
Make a marinade for orange chicken by mixing orange marmalade, soy, and some brown sugar
Serve on (or in!) blueberry scones–I think the citrusy orange will perfectly balance with the blueberries!
Serve as a spread on a charcuterie board
Use it to make a simple vinaigrette
Add in a teaspoon or two to my favorite glaze recipe! It’s delicious on sweet rolls, dessert bars, and cakes!
What Do I Need to Can?
The simple answer is that you need jars, lids, bands, and a large pot that will allow water to cover your jars by 1-2 inches. However, I do have some favorite canning tools that make life easier! Here’s a list of the tools I use in the video.
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If you are interested in a way to save stovetop space or if you have a glass stovetop and don’t want to put a heavy canner on top of it, I highly recommend purchasing either a steam canner or the Ball freshTECH Electric Water Bath Canner and Multi-Cooker! The awesome thing about this canner is that is can easily hold 12-14 half-pint jars! It’s the only thing I use to water bath can!
Recipe Video
How to Make Lower Sugar Orange Marmalade
Ingredients
Instructions
Peel 4 oranges with a vegetable peeler.
Use a paring knife to remove the white pith from the back of the peels.
Cut the peels into thin strips, about 1/2 inch long and put into large pot.
Cut all 9 oranges in half. Use paring knife to separate pulp/fruit from the membrane and peel. Scoop pulp out with a spoon and squeeze remaining juice into pot.
If you prefer chunks of orange in your marmalade, put the triangular pieces of orange in the pot with the peels. Otherwise, chop to desired size.
Add orange juice to sauce pan. Bring to boil, then simmer for 20 minutes.
If you have more than 12 cups of the orange mixture, remove it until you have only 12 cups.
Add calcium water and lemon juice to pot.
Bring mixture back to a boil over high heat.
While waiting for mixture to come to a boil, mix sugar and pectin powder.
Once mixture is at a full boil, add the sugar mixture slowly until dissolved.
Once mixture comes to a full boil, remove from heat.
If you aren’t canning this marmalade, pour into jars and store in refrigerator for 4-6 weeks.
Canning Directions
Fill clean, warm jars with marmalade, making sure to leave 1/4-inch headspace.
Debubble and double-check headspace. Add more marmalade, if needed.
Clean rim off to ensure no marmalade is on it.
Put a clean lid on and screw on band until fingertip tight.
Put in simmering water bath.
Fill remaining jars until jam mixture is gone.
Water bath process for 10 minutes, adjusting for altitude.
Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
This delicious sheet tray bake recipe is versatile, super quick to make, and a frequent staple in my household!
It’s January, and I’m harvesting turnips and carrots from the winter garden! This is the first year I’ve grown turnips. The variety I grew is called “Hakurei,” and they’re super sweet! They’re delicious pickled and served with a Japanese curry or with sushi, but I didn’t want to pickle the entire bed and I knew they’d be delicious in this recipe!
Sheet Tray Bakes
My husband and I love sheet tray bakes! The best part about them is that almost every vegetable tastes good in them! It’s a great way to use veggies up before they go bad, to clear out some room in your refrigerator, or to enjoy the taste of fresh produce from your garden! Some of our staple add-ins are:
Onions
Potatoes
Sweet potatoes
Bell Peppers
Carrots
Summer and/or winter squash
Mushrooms
Fresh green beans
In every sheet tray bake we make, there’s a protein component. Our personal favorite is kielbasa sausage because it crisps beautifully and adds a delicious umami flavor! But you can add whatever you have on hand–shredded chicken, pork chunks, beef chunks, etc. I use pork in this recipe!
If you’re vegan/vegetarian, the best protein source for sheet tray bakes is marinated tofu! If you have time, I recommend marinating the tofu for at least 2 hours beforehand.
I Don’t like Miso
If you don’t like miso, check out this recipe for my traditional sheet tray bake. It’s very similar to this recipe, but it doesn’t use miso and you likely have all of the ingredients you need on hand already! You could also make this recipe and leave out the miso marinade. If you do, make sure to mix your veg and protein with a drizzle of oil and seasonings of choice. We personally love an Italian seasoning mix and a little bit of Tony Chachere’s Creole Seasoning (I use it in everything)!
The star of the show in this easy red lentil & bulgur wheat soup is bulgur wheat! And the secret ingredients are a ton of hidden vegetables! This is great if you have picky eaters in your household.
The best part about this recipe is that the vegetables can all be grown in your own backyard and the rest of the ingredients are dried goods that can last for years if properly stored! If you’re interested in long-term storage, let me know in the comments below!
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What Is Bulgur Wheat and Where Can I Get It?
Bulgur wheat comes from cracked, whole-grain kernels of wheat that are then parboiled and dried before packaging! It’s nutty and warm and delicious with a texture somewhere in between quinoa and couscous! If you live near a WinCo Foods, you can find bulgur in the bulk section, but you can also find it online.
This delicious sheet tray bake recipe is versatile, is super quick to make, and is a frequent staple in my household! It’s great for any time of the year because it’s customizable and almost every vegetable ever tastes delicious in it, which means it’s the perfect meal when you start harvesting produce from your garden!
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Sheet Tray Bakes
My husband and I love sheet tray bakes! The best part about them is that no sheet tray bake is alike because you use whatever veggies you have available, but every variation tastes delicious! It’s a great way to use veggies up before they go bad or to clear out some room in your refrigerator. Some of our staple add-ins are:
Onions
Potatoes
Sweet potatoes
Bell Peppers
Carrots
Summer squash
Mushrooms
Fresh green beans
In every sheet tray bake we make, there’s a protein component. Our personal favorite is kielbasa sausage because it crisps beautifully and adds a delicious umami flavor! But you can add whatever you have on hand–shredded chicken, pork chunks, beef chunks, etc.
If you’re vegan/vegetarian (or just forgot to set meat out to thaw the night before like me–oops!), the best protein source for sheet tray bakes is marinated tofu! If you have time, I recommend marinating the tofu for at least 2 hours beforehand.
Variations
Outside of changing the vegetables we use in our sheet tray bakes, there are two delicious variations! The first one is to use a pre-made marinade and the second (my personal favorite) is to drizzle the veggies with olive oil and toss with any favorite seasonings! The best seasoning combination we’ve found is Italian seasoning mix and a little bit of Tony Chachere’s Creole Seasoning (I use it in everything). But feel free to get creative with it!
If you’re looking for a special, winter variation of this recipe, I have a new sheet tray bake recipe coming that features produce from the winter garden–turnips, acorn squash, and carrots! Search for it in my recipes!
No sugar added blueberry jam is so easy to make! And it’s even easier if you own a Ball freshTECH Jam & Jelly Maker (J&J Maker for short)! I LOVE my J&J Maker! But I was tired of being limited by the few recipes that come with the Jam & Jelly Maker, so I decided to experiment. The first recipe I tried is my husband’s personal favorite–no sugar added blueberry jam! It’s a Bernardin recipe and you can find the link here. But, if you want to learn how to make it in the Jam & Jelly Maker, keep reading!
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Why Use the Jam & Jelly Maker?
The Jam & Jelly Maker is so easy to use because it stirs for you! It also doesn’t require that you use your stovetop, which is a bonus if you work full time and do all of your cooking, canning, and baking on the weekends like me! It is so nice to be able to keep a large burner clear for lunch, dinner, or whatever I’m meal-prepping!
If you are interested in another way to save stovetop space or if you have a glass stovetop and don’t want to put a heavy canner on top of it, I highly recommend purchasing either a steam canner or the Ball freshTECH Electric Water Bath Canner and Multi-Cooker! The awesome thing about this canner is that is can easily hold 12-14 half-pint jars!
What Do I Need to Can?
The simple answer is that you need jars, lids, bands, and a large pot that will allow water to cover your jars by 1-2 inches. However, I do have some favorite canning tools that make life easier! Here’s a list of the tools I use in the video.
How to Make No Sugar Added Blueberry Jam in Jam & Jelly Maker
Instructions
First, mash 4 cups of rinsed blueberries.
Prepare other ingredients–1 cup unsweetened fruit juice and 49 grams of Ball or Bernardin Low or No Sugar Pectin.
Sprinkle pectin on bottom of Jam & Jelly Maker, spread blueberry mash evenly over the top, and add in fruit juice.
Press “Jam” and press “Enter.” The J&J Maker will start stirring.
After 4 minutes, the J&J Maker will beep. If you are adding any sweetener, pour it evenly over the top of the mixture. If you’re not adding any sweetener put the lid on.
For the remaining 17 minutes, watch the J&J Maker carefully. If at any time it looks like the mixture may overflow, take the lid off and allow the mixture to cool.
The J&J Maker will beep again when it is finished. Take the lid off and either store jam in refrigerator or continue with canning instructions.
Canning Directions
Fill clean, warm jars with jam mixture, making sure to leave 1/4-inch headspace.
Debubble and double-check headspace. Add more jam, if needed.
Clean rim off to ensure no jam is on it.
Put a clean lid on and screw on band until fingertip tight.
Put in water bath canner.
Fill remaining jars until jam mixture is gone.
Water bath process for 10 minutes, adjusting for altitude.
Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
My Aunt Patty’s granola recipe is famous in our family and is requested for Christmas gifts every single year! It’s crunchy, sweet (but not too sweet), and delicious in yogurt, with cereal, or just by itself as a snack! I added my own little twist by adding sourdough discard, which gives it an amazing tang and helps little clusters stick together.
Secret Ingredients
My aunt uses two secret ingredients in her recipe that change the game! They are powdered milk and wheat germ! Don’t leave these out–they are what take this granola to the next level!
Why Add Sourdough Discard?
Granola is delicious on it’s own, so you might be asking why I added the discard. First, the benefits of sourdough are numerous! Sourdough discard:
adds a delicious, slightly sour tang to the granola!
is a fermented food! This means that, as it ferments, it pre-digests flour. Some gluten sensistive people have been able to add sourdough into their diet because of this fermenting process!
If you don’t have sourdough discard, dislike sourdough, or just don’t want to add it, feel free to leave it out! I recommend trying it at least once if at all possible because it really does add something to the granola.
How To Store
If you bake your granola properly, it will store for weeks on your countertop in a jar! I personally love using 1/2 gallon mason jars to store mine in! This recipe makes two 1/2-gallon jars worth of granola and lasts weeks!
With the pickled garlic recipe by Ball rumored as unsafe, garlic preservation methods are somewhat limited. If you’re someone who only follows by-the-book, safe, and tested preservation methods (which I do), you need options! Preserving garlic in oil and honey have been popular, but those methods pose botulism poisoning risks. That’s why, this year, I took advantage of some extra freezer space to preserve garlic that is ready-to-sauté! It only took a few minutes of prep work and an overnight stay in the freezer. After breaking the cubes apart, I have garlic ready to go anytime I need to toss some minced garlic in a dish!
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How to Mince Garlic
If you’re planning on freezing a large batch of garlic, it is time-consuming to hand-mince it all with a knife. Using a food processing is faster, if you have one. However, I prefer to use my OXO Good Grips Garlic Press. Part of the reason I love this method is because I can save the leftover garlic “shell” for my stock bag, which I freeze to make stock with at a later time!
Preserve Garlic in the Freezer
After the garlic is minced, put it all in a sandwich bag or mince it directly into the bag like in the video below by purchasing these holders. I prefer to use reusable bags, like these, but I was worried about removing the garlic smell afterwards. You’ll seal the bag, flatten the garlic, and then use a chopstick or some other long, cylindrical kitchen tool to separate the garlic into squares. Freeze overnight, break apart, and store in the same sandwich bag!
Using Preserved, Frozen Garlic
Using your preserved garlic is as easy as pulling one or two cubes out as needed–no need to thaw! They taste great in soups, stir fries, and pasta sauces!
As promised, this is the post where I’ll describe my easy sourdough schedule–the one that allows me to forget about my starter for weeks at a time! If you haven’t read my first Sourdough Simplified post, click here! If you want the quick version of my sourdough schedule, it goes like this: bring starter to room temperature, discard, feed, bake, feed, and store in refrigerator until you’re ready to bake again.
Preparing to Bake
A day before you’re ready to bake, remove your starter from the refrigerator. The photo to the left shows a sourdough starter that had been in the refrigerator for around 2 weeks. DON’T TOUCH IT! First, you’ll want to observe the top and look for any signs of mold or streaks of color. If you see mold or pink or orange streaks, it’s time to throw your starter away. If you see a clear or dark liquid on top, this is known as hooch, and you have two options: Dump the liquid off or mix it back in and go to the next step.
People have very strong opinions about whether you should dump or mix in the hooch. I personally mix it in, as pictured on the right, because I don’t want to throw off the hydration of my starter. It might taste a little tangier, but the tanginess is the reason most people prefer sourdough!
Discarding Starter
If you’re following my sourdough schedule, this step is very important. I personally love sourdough discard because it makes some of the BEST recipes! I turn my discard into pizza dough for the freezer, pie crust, crackers, as a boost in granola, biscuits for freezer breakfast sandwiches, etcetera. The possibilities are endless! I put my discard into a mason jar and then store it in the refrigerator until I’m ready to make something with it.
In order for your starter to stay healthy, it must have enough to feed on. A good rule of thumb is to feed at least a 1:1 ratio of water and flour to sourdough starter. This means that, if you save 100 grams of starter, you must feed it at least 100 grams of flour and 100 grams of water. Because I make so many recipes using discard, I usually feed at a 1:2:2 ratio–200 grams of flour and 200 grams of water to 100 grams of starter. To get your starter down to 100 grams, you must discard some of the unfed starter.
Once you have discarded, in an ideal world, you’ll let your starter come to room temperature before you go to the next step. However, you don’t have to wait for it to come to room temperature. It just might rise more slowly if you don’t.
Feeding Your Starter
Next, it’s time to feed your starter. I prefer to add water first and mix it together with the starter, as this prevents clumps. Then, mix in the flour and stir well. Cover and set aside in a warm spot to rise.
Bake!
Once your starter has at least doubled in size, it is time to bake! I tend to make sandwich loaves, artisan loaves, or hot dog buns, as that’s what my husband and I eat the most of.
Feed Again
After you bake, it’s time to feed your starter again to make sure it has plenty of food for its nap in the refrigerator! Feed just like you did in the previous step, making sure to discard, if needed.
As soon as you feed your starter, put it back in the refrigerator. It will slowly eat and double in size in the refrigerator–just like it did on the countertop–but at a much slower pace. It usually takes my starter about 5 days in the refrigerator to rise and fall again. When you’re ready to cook again, just start back at step one!
Final Thoughts
Everyone maintains their starter their own way. You’ll eventually find what works best for you and your family. It might be the same way I maintain mine, but it might be completely different, and that’s okay! What matters is finding a way that is sustainable for you.
When everyone was jumping on the sourdough train in 2020, I didn’t. Why? Because everyone made it look so difficult! The modern way of caring for sourdough is basically like having a pet–you feed it twice a day, make sure it has a safe, warm spot in your house, and, if you fail to maintain it properly, it will make a mess on your counter! I’m in my late 20s, and I’m not nearly ready for that kind of responsibility just to make a loaf of bread! And, yet, I make sourdough bread, pizza crust, scones, granola, and crackers whenever I want!
How do I do it? I simplify it! Sourdough has been around for thousands of years and was even eaten by the ancient Egyptians and Greeks. French bakers brought it to America during the Gold Rush! Do we really think the Egyptians and Greeks, people mining for gold and mothers in the 1500s were wasting precious flour to feed their sourdough starter multiple times a day? There’s no way!
My method consists of feeding a starter and not messing with it again until I’m ready to cook in a week or two…or three or four.
Yes, it really can be that simple.
All you need is an active starter and a refrigerator! Sourdough is simply grain fermentation. If you’ve ever fermented anything before, like sauerkraut, then you’ll know that cold temperatures, like refrigeration, slow down the fermentation process. While those frigid temps don’t stop fermentation, it will greatly inhibit it. Which is exactly what you want if you don’t want a high maintenance starter!
I hope this has given you some encouragement when it comes to starting and maintaining a sourdough starter! Click here to read my next post, which focuses on my sourdough starter’s feeding and “sleeping” schedule.
