Sourdough biscuits #1
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Proofed \"Sourdough Batter\" |
| 2¼ | cup | Flour |
| 1 | tablespoon | Baking powder |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ¼ | cup | Butter or Crisco |
| ½ | cup | Milk or buttermilk |
Directions
These are light and sour. What more could you want of a biscuit than that?
Prepare your batter the night before. Mix the dry ingredients together in a bowl and cut in the butter using a pastry blender. The flour mixture should resemble a grainy mix, something like cornmeal. Mix the milk with the batter and stir into the dry ingredients. Knead on a board for about 30 seconds. Roll the dough out about ½ inch thick and cut into circles with a glass or biscuit cutter.
Place on a greased cookie sheet, giving the biscuits room to rise. Allow to rise for 30 minutes to 1 hour.
Brush tops of biscuits with melted butter or milk and bake at 400ø for 15 minutes or until they are puffed and golden brown.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .