Sourdough biscuits - country living

Yield: 4 biscuits

Measure Ingredient
2 cups Unsifted all-purpose flour
2 teaspoons Baking powder
¾ teaspoon Salt
½ teaspoon Sugar
¾ cup Sourdough starter (see Note)
½ cup Vegetable oil

1. Heat oven to 375'F. Grease small baking sheet.

2. In medium-size bowl, combine flour, baking powder, salt, and sugar. Stir in starter and oil to form a soft dough.

3. Turn dough out onto a lightly floured surface and knead 2 to 3 times. Divide dough into 4 pieces. Pat each piece out on greased baking sheet to a 4-inch round. If desired, cut biscuits with a 4 inch-round cutter to produce straight edges.

4. Bake 20 to 25 minutes or until golden brown.

Note: For this recipe, the sourdough starter should be the consistency of pourable pancake batter. If you have starter that is thicker, thin some of it with water until it is pourable.

To make sourdough starter from commercial yeast: In a pitcher or bowl, combine 2 C unsifted all-purpose flour, 3 T sugar, 1 package active dry yeast, and ½ t salt. Add 2 C warm water and beat with a wooden spoon until fairly smooth. Cover loosely with waxed paper; set in warm place for 24 hours. Stir mixture twice during this fermentation stage. Store starter, loosely covered, in refrig- erator. To use, stir and remove starter needed for recipe. Replenish by stirring in equal amounts of water and flour; let stand at room temperature several hours, then stir and return to refrigerator. Dried sourdough cultures, which vary in flavor and leavening power, can be purchased by phone from Sourdoughs International, Inc., (800) 888-9567; or by mail from Pat's Sourdough, Box 944, Douglas, Wyo. 82633. Both sources have sourdough cookbooks available for purchase.

Country Living/May/91 Scanned & edited by Di Pahl & <gg>

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