Mary Rogers’s Sourdough Biscuits

Title: Mary Rogers's Sourdough Biscuits

Categories: Breads

Yield: 4 servings

1/2 c Active Starter

3/4 ts Salt

1 c Milk

2 ts Baking Powder

2 1/2 c Flour

1/2 ts Baking Soda

1/3 c Lard or Shortening

1/4 ts Cream Of Tartar

1 tb Sugar At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup

of the flour. Let set overnight if the biscuits are wanted for breakfast.

If wanted for noon, the batter maybe mixed in the morning and set in a warm

place to rise. However, unless the weather is real warm, it is always all

right to let it ferment overnight. It will get very light and bubbly.

When ready to mix the biscuits, sift together the remaining cup and a half

of flour and all other dry ingredients except the baking soda. Work in the

lard or shortening with your fingers or a fork. Add baking soda dissolved

in a little warm water to the sponge and then add the flour mixture.

Mix into a soft dough. Knead lightly a few times to get in shape. Roll

out to about 1/2 inch thickness or a little thicker,and cut with a biscuit

cutter. Place close together in a 9 x 13-inch pan, turning to grease tops.

45 minutes. Bake in a

30 to 35 minutes. Leftovers are good split and toasted in a sandwich toaster. --