Sourdough Basic Biscuit Mix
This is a refrigerator recipe.
This recipe will make biscuits (rolls), cinnamon knots, doughnuts and/or scones.
It has been so long since I have made this that I can not remember if this is the one that is a heavy type dough or not.
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- 1 pkg
- yeast in 1 cup of warm water
- 2 c
- 3/4 c
- corn oil
- 1/4 c
- 2 tsp
- baking powder
- 1/4 tsp
- baking soda
- 6 to 7 c
1Mix all ingredients - put in covered bowl and store in refrigerator. This will keep up to 2 weeks in the refrigerator.
Take out just what you need to bake. Yields 2 1/2 doz biscuits.
Preheat oven 400 degrees.
2Rolls: Shape into egg shape balls and place into a greased baking dish or pan.
Biscuits: roll out dough on floured surface and cut out with biscuit cutter.
Place on buttered sheet or baking dish
Bake for 12 minutes.
Pinch off egg size balls and stretch into ropes.
Dip into butter and then into cinnamon sugar mix.
Twist into knot.
Bake about 20 minutes.
Glaze with a powdered sugar/milk/vanilla mixture.
Shape as for biscuits, cut small hole in center (or use a doughnut cutter).
Fry in deep fat at 375 degrees for about 2 minutes, turn once.
Drain on paper towels
Roll in a Cinnamon/sugar or glaze
Roll dough 1/4 inch thick on floured surface.
Cut in squares or rectangles.
Fry (365 degrees)
Serve with butter and honey.