Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.01

  2. Title: Mary Rogers's Sourdough Biscuits

  3. Categories: Breads

  4. Yield: 4 servings

  5. 1/2 c Active Starter

  6. 3/4 ts Salt

  7. 1 c Milk

  8. 2 ts Baking Powder

  9. 2 1/2 c Flour

  10. 1/2 ts Baking Soda

  11. 1/3 c Lard or Shortening

  12. 1/4 ts Cream Of Tartar

  13. 1 tb Sugar At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup

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

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

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

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

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

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

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

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

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

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

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

  25. 45 minutes. Bake in a

  26. 30 to 35 minutes. Leftovers are good split and toasted in a sandwich toaster. --


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