Yield: 24 servings
| Measure | Ingredient |
|---|---|
| 5 cups | Unbleached Flour |
| 2 tablespoons | Sugar |
| 2 teaspoons | Baking Powder |
| 2½ teaspoon | Salt |
| ¼ cup | Vegetable Shortening Or |
| \N \N | Lard |
| 1 cup | Sourdough Starter |
| 2¼ cup | (Approx) Milk |
| 1 tablespoon | Butter -- melted |
1. In a large bowl, combine the flour, sugar, baking powder, and salt.
Using a pastry blender or two forks, cut the shortening into the flour mixture until it resembles coarse crumbs. Make a well in the center and add the starter. Mix, adding enough milk to make a stiff dough.
2. On a lightly floured surface, knead the dough briefly until smooth and pat out to a ½-inch thick circle. Using a 2½- inch round biscuit cutter or glass, cut out biscuits. Gather up scraps, knead briefly, and cut out more biscuits.
3. Place the biscuits about 2 inches apart on a baking sheet. Cover with plastic wrap and let rise in a warm place until almost doubled in volume, about 3 ½ hrs.
4. Preheat oven to 400 F. Brush the tops of the biscuits with the melted butter. Bkae until golden brown, 15 to 20 mins. Serve hot.
NOTE: The biscuits can also be baked in a greased 14-inch Dutch oven.
Use instructions from Dutch Oven Biscuits recipe.
Makes 24 biscuits from Garnet and Helen Brooks of -B (Bar B) Brand of El Reno, OK.
Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook From: Dan Klepach Date: 06-08-95 (159) Fido: Cooking