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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
- 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 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 to 14 biscuits.
Variation: For Pinch-Offs, do not roll
the dough, simply pinch off the biscuits and continue as instructed
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