Mary Rogerss Sourdough Biscuits Recipes

MARY ROGERS'S SOURDOUGH BISCUITS

Steps:

• At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup of the flour.
• Let set overnight if the biscuits are wanted for breakfast.
• If wanted for noon, the batter maybe mixed in the morning and set in a warm place to rise.
• However, unless the weather is real warm, it is always all right to let it ferment overnight.
• It will get very light and bubbly.
• When ready to mix the biscuits, sift together the remaining cup and a half of flour and all other dry ingredients except the baking soda.
• Work in the lard or shortening with your fingers or a fork.
• Add baking soda dissolved in a little warm water to the sponge and then add the flour mixture.
• Mix into a soft dough.
• Knead lightly a few times to get in shape.
• Roll out to about 1/2 inch thickness or a little thicker,and cut with a biscuit cutter.
• Place close together in a 9 x 13-inch pan, turning to grease tops.
• Cover and set in a warm place to rise for about 45 minutes.
• Bake in a 375 degree oven for about 30 to 35 minutes.
• Leftovers are good split and toasted in a sandwich toaster.

MARY ROGERS'S SOURDOUGH BISCUITS

Steps:

• At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup of the flour. Let set overnight if the biscuits are wanted for breakfast. If wanted for noon, the batter maybe mixed in the morning and set in a warm place to rise. However, unless the weather is real warm, it is always all right to let it ferment overnight. It will get very light and bubbly. When ready to mix the biscuits, sift together the remaining cup and a half of flour and all other dry ingredients except the baking soda. Work in the lard or shortening with your fingers or a fork. Add baking soda dissolved in a little warm water to the sponge and then add the flour mixture. Mix into a soft dough. Knead lightly a few times to get in shape. Roll out to about ½ inch thickness or a little thicker, and cut with a biscuit cutter. Place close together in a 9 x 13-inch pan, turning to grease tops. Cover and set in a warm place to rise for about 45 minutes. Bake in a 375℉ (190℃) oven for about 30 to 35 minutes. Leftovers are good split and toasted in a sandwich toaster.

EASY SOURDOUGH BISCUITS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Butter a cast iron pan.
• Mix flour, sourdough starter, baking powder, and salt together in a large bowl. Grate in cold butter and mix until well combined. Add 1 cup milk and stir until just mixed. Add more milk if necessary until dough is sticky but not wet.
• Knead dough 3 to 4 times on a floured surface and flatten to a 1- to 2-inch thickness. Cut out 10 biscuits and put in the prepared pan.
• Bake in the preheated oven until golden brown, about 15 minutes.

SAM RICHARDSON'S SOURDOUGH BISCUITS

Steps:

• To make the starter, sprinkle the yeast over the water and stir in the sugar. Add the flour and stir to create a loose dough or thick batter. Cover and refrigerate for at least 24 hours, to age. (We used all the starter for our biscuits. You can double the starter recipe and have some left over to make more biscuits later. It will keep in the refrigerator for 7 to 10 days. These are called biscuits, incidentally, not only because they have butter in them but because they contain baking powder in addition to the sourdough starter.)
• To make the biscuits, mix together the flour, butter, sugar, salt and baking powder. Add the starter and mix well. The mixture will form a fairly sticky dough. Pinch off golf-ball-size pieces (2 ounces each) of the dough and arrange 1-inch apart on a large cookie sheet. Let them proof at room temperature for about 30 to 40 minutes. Place in a 400-degree oven for 20 to 25 minutes, until cooked through and nicely browned.