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      Title: Kathy's Sourdough Biscuits
 Categories: Sourdough
      Yield: 6

      2 c  Flour
    1/2 ts Baking soda
    1/4 ts Salt
           Mix these ingredients
           Together well
           Add:
     10 tb Crisco

  Cut the Crisco into the flour mixture until the pieces are about 
  the size of a pea. 
  
  Add: 
  
  1 cup sourdough starter and enough buttermilk to make a fairly 
  stiff dough. Do not overmix. 
  
  Turn this out on a floured board, and knead briefly. Roll out 
  until the dough is 1/2 inch thick. Cut into biscuits. Re-roll the 
  scraps and continue cutting until all dough is used (you should 
  have about a dozen biscuits). 
  
  Place cut biscuits on an ungreased baking sheet, about 1/2 inch 
  apart. Cover, and allow to rise for at least 30 minutes (an hour 
  would be better). Don't expect miracles, though, they will not 
  rise all that much. 
  
  Bake in a preheated 450 oven until nicely browned (12-13 minutes). 
  
  I've since seen other recipes for sourdough biscuits, and they 
  all call for the addition of baking powder, which I suspect would 
  give a lighter result. I haven't tried this, but I strongly 
  suspect that about two teaspoons of baking powder would be about 
  right, and if I used the baking powder, I would omit the rising 
  period, as that would defeat the purpose of the double-acting 
  baking powder we use. 
  
  Posted by Kathy Pitts

  Exported from Home Cookin 4.8  (http://www.mountain-software.com)

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