Sourdough Buttermilk Biscuits & Scones

Directions

The night before, or three to four hours before you intend to prepare these, combine sourdough starter buttermilk and 1 cup of the flour in a large bowl.

Cover and let stand at room temperature.

When ready to use, add egg and oil; stir well.

Combine sugar, salt, baking powder and soda; sprinkle over top of batter.

Fold in then add as much of the remaining flour to make a dough you can still stir (2 to 3 cups should do it).

To make Scones, dump batter out on a heavily floured board; sprinkle flour over top and roll out.

Cut out scones.

Allow scones to rise a few minutes then fry on both sides in hot oil until golden brown.

For Biscuits, add enough flour to make moderately stiff, so you can knead dough.

Knead a few minutes then roll and cut out biscuits.

Drop both sides in oil or melted butter and place on cookie sheet.

Let rise for an hour then bake at 375℉ (190℃) for 25 minutes.