This recipe was handed down from a family friend Pansy Addington of Sheridan, Wyoming. She got the recipe from Max Sanders of Canadian, Texas in 1949 before she moved to Wyoming. We have used this recipe alot over the years and love it.It might not actually have a sourdough starter in it but it sure tastes like it.
- 2 c
- scaulded milk (almost to a boil)
- 1/2 c
- 1/2 c
- 1 c
- mashed potatos
- 1 Tbsp
- 1/4 c
- warm water
- 1/2 tsp
- baking soda
- 1 tsp
- baking powder
- 1 1/2 tsp
1Scauld milk to almost a boil. Pour over shortening, sugar and mashed potato's.
2When cool add the yeast disolved in warm water with 1/2 teaspoon sugar. Let yeast develop to a foamy consistancy.
3Add enough flour to make a batter (like a pancake batter) and let rise 1 hour.
4When light and bubbly add baking soda, baking powder and salt. Add enough flour to knead for 10 minutes. Store in refridgerator, pinch out a wad to make a biscuit. allow 20 to 30 minutes to rise.
5Bake at 400 degrees F. for 15 to 20 minutes