Smoke Signals

Mar/Apr 2012

 

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MARK HATFIELD
On-Line Journal Editor

 Cookie Has Recipes

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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 

  • 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.

  •  Add more flour as need to make a stiff dough. Knead to form biscuits and drop in buttered pans. 

  • 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. 

  • Allowing to rise double provides a very light biscuit that goes down well after a nice taste treat. 

  • 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. 

  • Cover and set in a warm place to ferment. To speed things up, mix a tablespoon of dry active yeast. 

  • 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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