Mary Rogerss Sourdough Biscuits Recipes
MARY ROGERS'S SOURDOUGH BISCUITS
This is one of the Zaar recipes that I adopted. I hope to prepare this one soon and will post any modifications that I make to the recipe.
Provided by Dreamgoddess
Categories Breads
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 491.2, Fat 20.1, SaturatedFat 8.2, Cholesterol 24.8, Sodium 806.5, Carbohydrate 66.3, Fiber 2.1, Sugar 3.4, Protein 10.1
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