sour-dough biscuits

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   Sour-Dough Biscuits using the Little House Cookbook Starter

1 cup sourdough starter
4 1/2 cups unbleached all purpose white flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons drippings

At least four hours before baking extend the starter by stiriing it in a bowl with 2 1/2 cups of flour and 2 cups warm water. Cover and let stand at 75 to 80 degrees.

When the mixture is bubbling, remove a cup of it to the refrigerator jar for futer use. In a second bowl mix well the remaining 2 cups flour, the salt and baking soda and stir into the bubbling sour batter until all ingredients are blended and moist.

With floured hands press the dough flat on a floured bread board, roll it lightly to a thickness of 1/2 inch. But out biscuits. Put the leftover scraps with the refrigerated starter.

If you have the time, let the biscuits rise for a half an hour on a greased baking sheet using the drippings. 

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TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Topic: sour-dough biscuits Posted: 13 May 2010 at 17:02
	Sour-Dough Biscuits using the Little House Cookbook Starter 1 cup sourdough starter 4 1/2 cups unbleached all purpose white flour 1 teaspoon salt 1 teaspoon baking soda 2 teaspoons drippings At least four hours before baking extend the starter by stiriing it in a bowl with 2 1/2 cups of flour and 2 cups warm water. Cover and let stand at 75 to 80 degrees. When the mixture is bubbling, remove a cup of it to the refrigerator jar for futer use. In a second bowl mix well the remaining 2 cups flour, the salt and baking soda and stir into the bubbling sour batter until all ingredients are blended and moist. With floured hands press the dough flat on a floured bread board, roll it lightly to a thickness of 1/2 inch. But out biscuits. Put the leftover scraps with the refrigerated starter. If you have the time, let the biscuits rise for a half an hour on a greased baking sheet using the drippings.

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got14u Members Profile Send Private Message Find Members Posts Add to Buddy List Chef's Apprentice Joined: 27 January 2010 Location: United States Status: Offline Points: 341	Post Options Post Reply Quote got14u Report Post Thanks(0) Quote Reply Posted: 13 May 2010 at 18:13
	thanks ron I like to have a good sourdough recipe on hand !
	Jerod Life's hard, it's even harder when your stupid.

Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Posted: 14 May 2010 at 02:21
	I'll have to give that a try when my mother starter is finished....should be ready today!
	Go ahead...play with your food!