RECIPE SUBMITTED BY Richard Bradley
Sourdough
Aunt Cora’s Biscuits
1 1/2 cups sifted flour……………………………..2 tbsps sugar
3 tsps baking powder ……………………………..1/4 cup shortening, melted
1 tsp salt…………………………………………….. 1 1/2 cups sourdough starter
1 1/2 tsp baking soda (more if starter is very sour)
Place flour in bowl, add starter in a well, then add melted shortening andthe dry ingredients. Turn out onto a lightly floured board and knead until consistency of bread dough, or of a satiny finish. Pat or roll out dough to 1/2 inch thickness, cut, and put on a greased pan, coat all sides. Let rise over boiling water for 1/2 hour. Bake at 425 for 15-20 min.
My favorite is Miss Mary Rogers of Mexico, Missouri:
1/2 cup starter………………………..1 tbsp sugar
1 cup milk,……………………………..3/4 tsp salt
2 1/2 cups flour ………………………2 tsps baking powder
1/3 cup shortening…………………..1/2 tsp baking soda
(lard preferred) …………………1/4 tsp cream of tartar
At bedtime make a batter of the half-cup of starter, cup of milk, and 1 cup of the flour. Let set overnight if biscuits are wanted for breakfast. 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 mix the biscuits, sift toghether the remaining cup and half of flour and all other dry ingredients, except the baking soda. Work in shortening with fingers or a fork. Add the sponge, to which the soda, disolved in a little warm water, has been added. Mix to a soft dough. Roll out to about 1/2 inch thicknesss or a little more, and cut with a biscuit cutter. Place close togetherin a well greased 9X13 inch pan, turning to grease tops. Cover and set in a warm place to rise for about 45 minutes. Bake in a 375 oven for 30 -35 min. Leftovers are good split and toasted in sandwich toaster.
From the book The Complete Sourdough Cookbook; Don and Myrtle Holm
I usually cooked sourdough in a dutch oven. I taught Boy Scouts for 27 years and most of the cooking was outdoors with cast iron.
If you have any questions you can email me at: rbfarmers@hotmail.com
Sourdough
Aunt Cora’s Biscuits
1 1/2 cups sifted flour……………………………..2 tbsps sugar
3 tsps baking powder ……………………………..1/4 cup shortening, melted
1 tsp salt…………………………………………….. 1 1/2 cups sourdough starter
1 1/2 cups sifted flour……………………………..2 tbsps sugar
3 tsps baking powder ……………………………..1/4 cup shortening, melted
1 tsp salt…………………………………………….. 1 1/2 cups sourdough starter
1 1/2 tsp baking soda (more if starter is very sour)
Place flour in bowl, add starter in a well, then add melted shortening andthe dry ingredients. Turn out onto a lightly floured board and knead until consistency of bread dough, or of a satiny finish. Pat or roll out dough to 1/2 inch thickness, cut, and put on a greased pan, coat all sides. Let rise over boiling water for 1/2 hour. Bake at 425 for 15-20 min.
Place flour in bowl, add starter in a well, then add melted shortening andthe dry ingredients. Turn out onto a lightly floured board and knead until consistency of bread dough, or of a satiny finish. Pat or roll out dough to 1/2 inch thickness, cut, and put on a greased pan, coat all sides. Let rise over boiling water for 1/2 hour. Bake at 425 for 15-20 min.
My favorite is Miss Mary Rogers of Mexico, Missouri:
1/2 cup starter………………………..1 tbsp sugar
1 cup milk,……………………………..3/4 tsp salt
2 1/2 cups flour ………………………2 tsps baking powder
1/3 cup shortening…………………..1/2 tsp baking soda
(lard preferred) …………………1/4 tsp cream of tartar
At bedtime make a batter of the half-cup of starter, cup of milk, and 1 cup of the flour. Let set overnight if biscuits are wanted for breakfast. 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 mix the biscuits, sift toghether the remaining cup and half of flour and all other dry ingredients, except the baking soda. Work in shortening with fingers or a fork. Add the sponge, to which the soda, disolved in a little warm water, has been added. Mix to a soft dough. Roll out to about 1/2 inch thicknesss or a little more, and cut with a biscuit cutter. Place close togetherin a well greased 9X13 inch pan, turning to grease tops. Cover and set in a warm place to rise for about 45 minutes. Bake in a 375 oven for 30 -35 min. Leftovers are good split and toasted in sandwich toaster.
From the book The Complete Sourdough Cookbook; Don and Myrtle Holm
1/2 cup starter………………………..1 tbsp sugar
1 cup milk,……………………………..3/4 tsp salt
2 1/2 cups flour ………………………2 tsps baking powder
1/3 cup shortening…………………..1/2 tsp baking soda
(lard preferred) …………………1/4 tsp cream of tartar
At bedtime make a batter of the half-cup of starter, cup of milk, and 1 cup of the flour. Let set overnight if biscuits are wanted for breakfast. 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 mix the biscuits, sift toghether the remaining cup and half of flour and all other dry ingredients, except the baking soda. Work in shortening with fingers or a fork. Add the sponge, to which the soda, disolved in a little warm water, has been added. Mix to a soft dough. Roll out to about 1/2 inch thicknesss or a little more, and cut with a biscuit cutter. Place close togetherin a well greased 9X13 inch pan, turning to grease tops. Cover and set in a warm place to rise for about 45 minutes. Bake in a 375 oven for 30 -35 min. Leftovers are good split and toasted in sandwich toaster.
From the book The Complete Sourdough Cookbook; Don and Myrtle Holm
I usually cooked sourdough in a dutch oven. I taught Boy Scouts for 27 years and most of the cooking was outdoors with cast iron.
If you have any questions you can email me at: rbfarmers@hotmail.com
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