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.
- 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
How to Make Sourdough Basic Biscuit Mix
- 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.
- 3Cinnamon Knots:
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.