| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | American | Bread | 12 | Servings |
INGREDIENTS
| 2 | c | Proofed "Sourdough Batter" |
| 2 1/4 | c | Flour |
| 1 | tb | Baking powder |
| 1 | ts | Salt |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1/4 | c | Butter or Crisco |
| 1/2 | c | Milk or buttermilk |
INSTRUCTIONS
These are light and sour. What more could you want of a biscuit than that? Prepare your batter the night before. Mix the dry ingredients together in a bowl and cut in the butter using a pastry blender. The flour mixture should resemble a grainy mix, something like cornmeal. Mix the milk with the batter and stir into the dry ingredients. Knead on a board for about 30 seconds. Roll the dough out about 1/2 inch thick and cut into circles with a glass or biscuit cutter. Place on a greased cookie sheet, giving the biscuits room to rise. Allow to rise for 30 minutes to 1 hour. Brush tops of biscuits with melted butter or milk and bake at 400° for 15 minutes or until they are puffed and golden brown. From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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