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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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There's nothing like a sourdough biscuit! Around my house, any left-overs go down good for breakfast the next day, served with bacon and scrambled eggs! NOTE: The sourdough starter need 10 to 12 hours standing time in a warm place. Ingredients:
sourdough starter |
1 package dry yeast |
2 cups warm water (105-degrees to 115-degrees) |
2 cups all-purpose flour |
1 tablespoon sugar |
sourdough biscuits |
3 cups all-purpose flour |
1 tablespoon baking powder |
1 tablespoon sugar |
3/4 teaspoon salt |
2 tablespoons shortening |
2 1/2 cups prepared sourdough starter (at room temperature) |
3 tablespoons butter, melted |
Directions:
1. Sourdough Starter:
2. Dissolve yeast in warm water; let stand 5 minutes.
3. Combine flour and sugar in a medium-sized non-metal bowl; mix well.
4. Gradually stir in yeast mixture.
5. Cover loosely with plastic wrap or cheesecloth, and let stand in a warm place (80 degrees to 85 degrees) for 10 to 12 hours.
6. Yield: About 2 1/2 cups.
7. Sourdough Biscuits:
8. Combine flour, baking powder, sugar, and salt; stir well.
9. Cut in shortening until mixture resembles coarse meal.
10. Add Sourdough Starter; stir until moistened.
11. Turn out onto a lightly floured surface, and knead 10 to 12 times.
12. Shape dough into 1 1/2 inch balls and place into a well-greased 13- x 9- x 2-inch baking pan.
13. Brush tops of biscuits with melted butter.
14. Cover and let rise 1 hour and 45 minutes or until doubled in bulk.
15. Bake at 400 degrees for 20 minutes or until golden brown.
16. Yield: 2 dozen.
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