Mary Rogerss Sourdough Biscuits Food

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.

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.

HONEYMOON SOURDOUGH BISCUITS

Steps:

• Mix all ingredients thoroughly and turn out onto a floured board, knead lightly and then roll out gently and cut into biscuits.
• Brush lightly with melted butter or margarine.
• Place of greased cookie sheet and bake at 450 degrees for about 15 minutes.

GRANDMA'S SOURDOUGH BISCUITS

Steps:

• Sift together flour, salt, baking powder and baking soda.
• Cut in the margarine or butter.
• Mix in sourdough starter.
• Turn out dough onto lightly floured board.
• Knead a few times, until all of the flour is mixed in.
• Pat/roll dough to 3/4" and cut out biscuits; place them on an ungreased baking sheet.
• Bake at 425°F for 12-15 minutes, until slightly brown.

SOURDOUGH ANGEL BISCUITS

Steps:

• Measure sourdough starter into mixing bowl.
• Add sugar.
• Dissolve yeast in warm water.
• Add to starter.
• Cut shortening into mixture of salt, baking powder, and flour until it resembles coarse cornmeal.
• Add to starter mixture, stirring well with a fork.
• Turn out onto lightly floured surface and knead gently, adding more flour if necessary.
• Roll dough out to about 1/2 inch thickness and cut with biscuit cutter.
• Dip in melted butter and place in a greased cake pan with edges touching.
• Cover with a cloth or plastic and set in a warm place to rise for 45 minutes to 1 hour.
• Bake at 400 degrees F for 20 to 25 minutes or until golden brown.