Enjoy these tangy sourdough biscuits hotout of the oven for a taste of open-range cooking of yesteryear.All that’s missing is the cowboy, the campfire and his cast-ironskillet.
Recipe: Sourdough Biscuits
1/2 cup sourdough starter (see recipe) 1 cup buttermilk or milk 2 1/2 cups all-purpose flour – divided use 1 tablespoon granulated sugar 1 teaspoon baking powder3/4 teaspoon salt 1/2 teaspoon baking soda Melted butter (or bacon grease)
Combine starter, milk and 1 cup of flourin a large, non-reactive bowl, cover and let sit out overnightin a warm place. (Be sure to replenish your starter by adding1/2 cup all-purpose flour and 1/2 cup water; let stand in a warmplace for several hours or until bubbly; then refrigerate.)
Turn batter out onto a surface that hasbeen sprinkled with 1 cup flour, mix by hand to make a soft dough.
Combine the sugar, baking powder, salt,baking soda, and remaining 1/2 cup flour and add to the dough,kneading lightly until mixed well.
Roll or pat dough out to 1/2-inch thickness.Dip biscuit cutter in melted butter and cut out biscuits. Placebiscuits close together in a greased 13 x 9 x 2-inch baking pan,cover and let rest for 1/2 hour.
Brush with melted butter.
Bake in preheated 375°F (190°C)oven about 30 minutes or until golden brown.
Makes 12 to 14 biscuits.
Variation: For Pinch-Offs, do not rollthe dough, simply pinch off the biscuits and continue as instructedabove.
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