Saturday, August 13, 2016

End of the Trail Sourdough Biscuits

I have been searching for some good dishes to cook at the up-comming Utah State Fair in September. While I was going through some older I.D.O.S. Chapter cook books, I found one of my recipes, that is not on this blog, but it is a good one. So, here it is for you to try.
 Biscuits are always a good morning bread to go with eggs and bacon. I think, some place on this Blog is how to make your own sourdough.

The out law gourmet.

Don't rob yourself of good cookin"

2 cups flour
1 Tablespoon sugar
1 teaspoon baking powder
¼ teaspoon salt
3 to 4 Tablespoons solid shortening, very cold
2 cups sourdough starter

Sift flour, sugar, baking powder and salt into large mixing bowl. Cut shortening in with a pastry cutter. Pour in the sourdough starter. Mix with a wooden spoon, into a firm dough ( you may need to work in more flour if dough is sticky). Grease a 12" Dutch oven. Bottom and sides. Pinch off golf ball size balls. Place in oven. Place lid on oven and put 1 to 3 coals on lid, set aside for 15 to 20 minutes to rise. Bake at 450°f, for 25 to 30 minutes with 14 charcoals on the bottom and 18 charcoals on top. After 15 minutes remove the bottom charcoals. Continue to bake with top charcoals only. (this will prevent the bottoms from burning. Check biscuits ever 10 minutes and adjust charcoals on top if needed.

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