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Name: Mary Rogerss Sourdough Biscuits
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/3 c Lard or Shortening; 1/4 ts Cream of tartar; 1 c milk; 1 tb Sugar; 3/4 ts Salt; 2 ts Baking Powder; 1/2 ts Baking soda; 1/2 c Active Starter; 2 1/2 c Flour

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INGREDIENTS

1/3 c Lard or Shortening
1/4 ts Cream of tartar
1 c milk
1 tb Sugar
3/4 ts Salt
2 ts Baking Powder
1/2 ts Baking soda
1/2 c Active Starter
2 1/2 c Flour

Servings

INSTRUCTIONS

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. From the "Complete Sourdough Cookbook" by Don and Myrtle Holm.

NOTES

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Mary Rogerss Sourdough Biscuits

1/3 c Lard or Shortening
1/4 ts Cream of tartar
1 c milk
1 tb Sugar
3/4 ts Salt
2 ts Baking Powder
1/2 ts Baking soda
1/2 c Active Starter
2 1/2 c Flour

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.    From the "Complete Sourdough Cookbook" by Don and Myrtle Holm.

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Nutrition

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Serving Size: 1 Serving (139g)
Recipe Makes: 4 Servings

Calories: 542
Calories from Fat: 163 (30%)

Amt Per Serving		% DV

	Total Fat 18.2g	24 %
	Saturated Fat 7g	35 %
	Monounsaturated Fat 7.8g
	Polyunsanturated Fat 2.3g
Cholesterol 17.3mg		5 %
Sodium 347.5mg		12 %
Potassium 145.4mg		4 %
Total Carbohydrate 82.9g		24 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 80.1g
Protein 10.3g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 542

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