MMMMM----- Meal-Master Recipe

      Title: Sourdough Biscuits 2
 Categories: Sourdough
      Yield: 1

           MM BY H PEAGRAM
      2 c  All-purpose flour
      3 tb Nonfat dry milk
      2 ts Double acting baking
           Powder
      2 ts Granulated sugar
    1/2 ts Baking soda
    1/2 ts Salt
      4 tb Unsalted butter,
           Chilled, cut into 1/2
           Inch pieces
      4 tb Solid shortening,
           Chilled, cut into 1/2
           Inch pieces
    3/4 c  Sourdough starter, chilled
           From the refrigerated crock
      3 tb Unsalted butter, melted
     30    minutes

  SOURDOUGH PINCH-OFFS 
  
  Pinch-off biscuits were a favorite among the cowboy cooks in the 
  days of cattle herding. Rather than using a biscuit cutter, the 
  range cook simply pinched off rounds of biscuit dough and rolled 
  them around in bacon fat or lard and cooked them in a dutch oven 
  over hot coals. If you prefer, you can use a biscuit cutter for a 
  more traditional looking biscuit. If you're in a rush for 
  biscuits, you may bake either version as soon as you have 
  finished shaping them (rather than letting them stand for 30 
  minutes). The resulting biscuits will be flaky rather than 
  fluffy. Just remember to preheat your oven before you begin 
  mixing the dough. 
  
  "1. In a large bowl, stirr together the flour, dry milk, baking 
  powder, sugar, and salt. Distribute the butter cubes and 
  vegetable shortening evenly over the flour mixture. Using your 
  fingertips, quickly rub the butter and shortening into the flour 
  until the mixture resembles coarse corn meal. 
  
  "2. Make a well in the center of the flour/butter mixture and add 
  1/4 cup of the sour dough starter. Using your fingertips, toss 
  the mixture a few times and in two more additions continue to add 
  enough of the remaining 1/2 cup of starter, until the mixture 
  starts to clump together and forms a soft, moist dough. Gather 
  the dough into a ball and transfer ito a smooth, lightly floured, 
  work surface. Knead the dough 10 times. 
  
  "3. To make pinch-offs: gently roll the dough into a 14 inch long 
  coil. Cut the coil into 1 inch pieces. Roll each piece into a 
  ball. Toss the balls into the melted butter and arrange the 
  pinch-offs so that they are touching one another in a 9 inch oven 
  proof skillet. Cover the pinch-offs with plastic wrap and let 
  stand at room temperature for 30 minutes. To make biscut cutter 
  biscuits: pat the dough into a 9 inch circle, 1/2 inch thick. 
  Ising a floured 2 1/4 inch round biscuit cutter, cut out rounds 
  from the circle of dough. Gather the dough scraps into a ball and 
  gently pat into a 1/2 inch thick circle. Cut out more biscuits. 
  Dip the biscuits in the melted butter and toss until coated. 
  Arrange the biscuits in an unbuttered 9 inch round cake pan so 
  that they are touching one another. Cover the biscuits with 
  plastic wrap and let the biscuits stand at room temperature for 
  
  "4. Position a rack in the center of the oven and preheat to 
  425F. Bake for 20 to 25 minutes, or until the tops of the 
  biscuits are lightly browned. Serve hot, split in half woth 
  plenty of butter." 
  
  Yield: 14 biscuits Difficulty: (1 chocolate kiss) Preparation: 25 
  minutes plus standing and rising times From: Marge Clark

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

MMMMM