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Sourdough Biscuits

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Recipe

 

Yield

servings

Prep

30 min

Cook

35 min

Ready

10 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
½ cup active starter
*
1 cup milk
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2 ½ cups all-purpose flour
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cup lard
or shortening
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1 tablespoon sugar
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¾ teaspoon salt
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2 teaspoons baking powder
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½ teaspoon baking soda
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¼ teaspoon cream of tartar
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Ingredients

Amount Measure Ingredient Features
118 ml active starter
*
237 ml milk
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591 ml all-purpose flour
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79 ml lard
or shortening
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15 ml sugar
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3.8 ml salt
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1E+1 ml baking powder
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2.5 ml baking soda
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1.3 ml cream of tartar
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Directions

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℃) F oven for about 30 to 35 minutes.

Leftovers are good split and toasted in a sandwich toaster.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 162g (5.7 oz)
Amount per Serving
Calories 48136% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 21mg 7%
Sodium 538mg 22%
Total Carbohydrate 22g 22%
Dietary Fiber 2g 9%
Sugars g
Protein 20g
Vitamin A 2% Vitamin C 0%
Calcium 13% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
 

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