Sourdough Buttermilk Biscuits And Scones
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pasta | 1 | Servings | |
INGREDIENTS
| 1 | c | Sourdough start |
| 1 | c | Buttermilk |
| 3 | c | 1 flour, possible 4 cups |
| 1 | Egg | |
| 3 | T | Oil |
| 1 | T | Sugar, ole uses 2 or 3 tb su |
| gar | ||
| 1 | t | Salt |
| 2 | t | Baking powder |
| 1 | t | Soda, 1 1/2 or 2 tsp. if sta |
| rt is real sour |
INSTRUCTIONS
The night before, or three to four hours before you intend to prepare these, combine sourdough start, buttermilk and 1 cup of the flour in a large bowl. Cover and let stand at room temperature. When ready to use, add egg and oil; stir well. Combine sugar, salt, baking powder and soda; sprinkle over top of batter. Fold in then add as much of the remaining flour to make a dough you can still stir (2 to 3 cups should do it). To make Scones, dump batter out on a heavily floured board; sprinkle flour over top and roll out. Cut out scones. Allow scones to rise a few minutes then fry on both sides in hot oil until golden brown. For Biscuits, add enough flour to make moderately stiff, so you can knead dough. Knead a few minutes then roll and cut out biscuits. Drop both sides in oil or melted butter and place on cookie sheet. Let rise for an hour then bake at 375 degrees for 25 minutes. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 554
Calories From Fat: 433
Total Fat: 48.9g
Cholesterol: 195.8mg
Sodium: 3629mg
Potassium: 441.3mg
Carbohydrates: 16.7g
Fiber: <1g
Sugar: 14g
Protein: 14.4g