Title: MARY ROGERS'S SOURDOUGH BISCUITS
Categories: Breads
Yield: 4 servings
1/2 c Active Starter
1 c Milk
2 1/2 c Flour
1/3 c Lard or Shortening
1 tb Sugar
3/4 ts Salt
2 ts Baking Powder
1/2 ts Baking Soda
1/4 ts 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 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.
