| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breads, Sourdough |
15 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
All purpose flour; extra for kneading |
| 2 |
tb |
Sugar |
| 3 |
ts |
Baking Powder |
| 1/4 |
c |
Oil or melted shortening |
| 1 |
ts |
Salt |
| 1 1/2 |
c |
Sourdough Starter |
| 1 |
ts |
Baking Soda * |
INSTRUCTIONS
* More Baking Soda may be added for very sour starter.
Combine starter and oil in mixing bowl; stir in dry ingredients, adding a
little more flour if needed, until dough can be handled. Decant to floured
board and knead until dough has a smooth, satiny appearance, about 5
minutes. Additional flour will be needed to keep dough from sticking to
hands or kneading surface.
Pat dough to 1/2 inch thickness, and cut biscuits to desired size. Place
about 2 tbs oil in a 7x12x1 1/2 inch pan; dip biscuits in oil, then turn
over and dip other side. Place biscuits lightly touching each other in pan.
Let rise in a warm place for about 1/2 hour. Bake at 425F for about 12 -
15 minutes or until nicely browned.
Recipe By : Bill Hatcher
Posted to MC-Recipe Digest V1 #222
Date: Sat, 21 Sep 1996 07:40:25 -0400
From: "Bill Hatcher" <bhatcher@gc.net>
Regards.
Bill Hatcher bhatcher@gc.net Southampton County, Virginia, USA
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