COUNTRY SOURDOUGH BISCUITS

True Old-West sourdough biscuits made from a starter that originated in the 1850's. Make some of these in your home on your next camping trip. You won't regret it. True Old-West sourdough biscuits made from a starter that originated in the 1850's. Make some of these in your home on your next camping trip. You won't regret it.
COUNTRY SOURDOUGH BISCUITS
4 C. sourdough starter
4 C. all-purpose flour, sifted
1 tsp. salt
2 Tbs. sugar
3 heaping Tbs. baking powder
4 Tbs. butter

Heat oven to 350 degrees F.

In a large bowl, form a nest or hollow in 4 C. of sifted flour. Pour 4 C. of Sourdough Starter into hollow. Add salt, sugar, baking powder and butter. Mix well to form soft balls. Pinch off in balls the size of an egg and place in well-greased 14” Dutch oven or skillet. Cast Iron containers give the best results.

Brush tops of biscuits with additional melted butter or bacon grease. Set them in a warm place to rise for 30 to 45 minutes or more, up to 2 hours, before baking. Bake biscuits, uncovered, for 30 minutes or until nicely browned. The closer the biscuits are crowded in the pan, the higher they will rise.

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