Sourdough refrigerator biscuits

Yield: 4 servings

Measure Ingredient
1 pack Dry yeast
½ cup Warm water
6 cups All-purpose flour
3 tablespoons Sugar
1 tablespoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
1 cup Shortening
1 cup Sourdough starter
2 cups Buttermilk

Dissolve yeast in warm water. Set aside for 5 minutes. In a large mixing bowl mix together flour, sugar, baking powder, soda and salt.

Cut in shortening until mixture resembles coarse crumbs. Make a well in dry ingredients. Combine starter, buttermilk and yeast and add all at once to well in dry ingredients. Stir only until well moistened. Place in large, greased, covered plastic container.

Refrigerate. Use when needed. Remove only as much as needed. Dough should remain good for 3 to 4 days. Carefully roll out on a well floured surface to ½ inch thickness. Cut into biscuit shape. Place on a lightly greased baking pan with sides touching. Bake at 400 for 15-18 minutes or until done. Makes 4 dozen biscuits.

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