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The Old
Cook Shares Good Eats
This month’s recipe
is an old favorite of mine, who can resist a pan of sourdough biscuits?
These are delicious and will last for several days after being
baked.
Sourdough
Biscuits
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Mix 2 cups of
sourdough starter with ½ cup of flour mixed with 1 teaspoon of
baking soda, 1 teaspoon of salt, and 1 tablespoon of melted butter,
bacon fat or cooking oil.
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Add more
flour as need to make a stiff dough. Knead to form biscuits and drop
in buttered pans.
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Allow to rise
double, brush with melted butter, and bake at 400 degrees in a Dutch
over for a few minutes, then reduce heat and cook until done, about
45 minutes.
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Allowing to rise
double provides a very light biscuit that goes down well after a
nice taste treat.
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For those of you
who don’t know how to make sourdough starter; here you go; Mix 2
½ cups of flour with enough lukewarm water to make a thick batter
in a crock.
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Cover and set in
a warm place to ferment. To speed things up, mix a tablespoon of dry
active yeast.
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The next day you
should have a basic starter.
ADVISE!!
Every time you use
from this starter, add enough flour and water to replace what you took!
This will keep it alive and going. Also, do not expose to direct
sunlight or other heat. Store in a warm, dark place and it will last.
The
individual is greater than the state.
Mark Hatfield
NAF #117
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