Secret Sourdough Biscuits
|Milk||720 Milliliter, scalded (3 Cups)|
|Plain yogurt||30 Milliliter (2 Tablespoons)|
|Flour||240 Milliliter (1 Cup)|
|White flour||6 Cup (96 tbs) (1.4 Liters, Old Savannah Whole Wheat Or Unbleached)|
|Baking powder||15 Milliliter (1 Tablespoon)|
|Salt||15 Milliliter (1 Tablespoon)|
|Dry yeast||15 Milliliter (1 Tablespoon)|
|Warm water||120 Milliliter (1/2 Cup)|
|Crisco||240 Milliliter (1 Cup)|
|Sourdough||355 Milliliter (1 1/2 Cup)|
|Buttermilk||355 Milliliter (1 1/2 Cup)|
Sourdough Starter Mix: Cool 2 cups scalded milk to 80-90°F (27-32°C) and add yogurt.
Let mixture sit in a warm place for two days until it appears to be like runny yogurt.
Then add 1 cup cooled scalded milk and flour.
Let mixture sit for a couple of days.
Continue to replenish weekly with equal parts of scalded milk and flour to keep starter going.
Yields 4 cups.
Biscuits: Sift together flour, sugar, baking powder and salt.
In a separate container add dry yeast to warm water and sugar; cut in Crisco to "pea" size.
Mix in Sourdough Starter with buttermilk.
Add the yeast to this and stir.
Mix liquids into the flour mixture.
It should be sticky but not too moist.
Flour hands and remove about half of dough to a floured surface.
Pat out to 3/4-inch thickness.
Cut biscuits and place on a greased baking sheet.
Let rise for a few minutes.
Bake in 400°F (205°C) oven for about 17 minutes.
These biscuits freeze very well.