Enjoy these tangy sourdough biscuits hot out of the oven for a taste of open-range cooking of yesteryear. All that's missing is the cowboy, the campfire and his cast-iron skillet.
1/2 cup sourdough starter
1 cup buttermilk or milk
2 1/2 cups all-purpose flour - divided use
1 tablespoon granulated sugar
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
Melted butter (or bacon grease)
- Combine starter, milk and 1 cup of flour in a large, non-reactive bowl, cover and let sit out overnight in a warm place. (Be sure to replenish your starter by adding 1/2 cup all-purpose flour and 1/2 cup water; let stand in a warm place for several hours or until bubbly; then refrigerate.)
- Turn batter out onto a surface that has been 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. Place biscuits 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.
- Serve warm.
Makes 12 biscuits.
Variation: For Pinch-Offs, do not roll the dough, simply pinch off the biscuits and continue as instructed above.