W D's Sourdough Biscuits
"When I make these, I don't cut'em out, I just pinch off balls of dough and try to get equal amounts each time."
"I'm afraid I'm not to consistent,but it all works out okay; big'uns and little'uns."
Featured Pinch Tips Video
- 1/2 c
- sourdough starter
- 1 c
- 2 1/2 c
- unsifted flour
- 1 Tbsp
- 3/4 tsp
- 1 tsp
- double acting baking powder
- 1/2 tsp
- baking soda
- salad oil
1Okay, mix the starter, milk and 1 cup flour in a large bowl. (The night before if biscuits are for breakfast or in the morning if the biscuits are for supper- you prolly call it dinner.)
Cover with a dish towel and keep at room temperature to rise.
2To this very soft dough, after the appropriate time (all night or all day, depending) add the combined sugar, salt, baking powder, soda, and 1/2 cup flour.
Mix er up with a big spoon.
Okay, you got a cup of flour left.
Spread this on your bread board, then turn the dough out on top and kneed lightly to correct consistency.
You'll know it when you see/feel it.
4Dip one side of biscuits in oil (in the old days we used melted bacon grease but nowadays that's a violation of law subject to thirty years of incarceration at hard labor)
and place that side in baking pan and smeer in and around, then turn it over.
Do the same with all the remaining biscuits.
Place biscuits close together in pan and place pan in a warm place to let rise (about one half hour to forty-five minutes; longer if the place aint warm enough.