| 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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