Sourdough biscuits`

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

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