Demonstration of Sourdough Biscuits at Silver Dollar City

Each fall we partake in the National Cowboy and Harvest Festival at Silver Dollar City in Branson, MO. Here is one of our shows/demonstrations of our sourdough biscuits, taken from A Taste of Cowboy cookbook.
Sourdough Biscuits
1 ( 1⁄4-ounce) package rapid-rise yeast
3 cups Sourdough Starter (below)
4 to 5 tablespoons sugar
1⁄3 cup vegetable oil
2 1⁄2 tablespoons baking powder
2 teaspoons salt
2 1⁄2 to 3 cups all-purpose flour

1. Preheat the oven to 350°F with a rack in the middle. Butter a 9-x-13-inch baking pan or 12-inch cast iron skillet.
2. In a large bowl, dissolve the yeast in the starter. Whisk in 4 tablespoons of the sugar and let sit for 1 minute.
3. Whisk in the oil, baking powder, and salt. At this point, taste the starter. If it is too tart, add a little more sugar, to taste. Remember, the first time you use the starter, it will be the sourest.
4. Slowly begin stirring in the flour until it makes a soft dough and is no longer sticky. Turn the dough out onto a floured surface and roll out to about 1/2 inch thick.
5. Cut out about 16 rounds with a biscuit cutter and place on the baking pan or skillet close together.
6. Cover the biscuits with a buttered piece of wax paper and let rise in a warm place for 40 minutes to 1 hour, or until nearly doubled in size.
7. Uncover the biscuits and bake for 25 - 35 minutes, or until golden brown. Brush with melted butter and serve warm.

Sourdough Starter
4 cups warm water
1 ( 1⁄4-ounce) package rapid-rise yeast
5 tablespoons sugar
4 cups all-purpose flour
1 russet potato, peeled and quartered

1. Add the warm water to a crock jar that holds at least 1 ½ gallons. This will prevent the starter from frothing over while it’s setting up.
2. Whisk in the yeast and sugar and let sit for 1 minute.
3. Slowly whisk in the flour. Drop the potato pieces into the bottom of the crock jar. Cover with a tea towel and let sit on the counter for at least 12 hours, stirring halfway through. You can let the starter sit longer for a more sour flavor.
4. Before using the starter in a recipe, whisk it briskly until smooth.

To recharge the starter:
1 1⁄2 cups warm water
1 1⁄2 cups all-purpose flour
1 1⁄2 tablespoons sugar

When you have used 3 cups of the starter, whisk all the ingredients into the jar. The starter is ready to use again, or you can let it sit for 6 to 12 hours to create a more tart taste.

Видео Demonstration of Sourdough Biscuits at Silver Dollar City канала Cowboy Kent Rollins