SOURDOUGH BISCUITS
The first time I made these, I thought I'd died and gone to heaven! Serve immediately or cover in a zip lock bag, 'cause they'll get hard as a rock if you don't.
Provided by Sam Saguaro
Categories Breads
Time 8h25m
Yield 12-14 biscuts
Number Of Ingredients 8
Steps:
- Measure first four ingredients into a non-metallic bowl and beat until smooth.
- Cover loosely with a damp towel/cloth, and let stand in a warm place 8 - 18 hours (the longer it stands, the stronger the flavor gets).
- Stir batter down.
- In another mixing bowl, mix the remaining dry ingredients.
- Cut in shortening until the mixture looks like coarse crumbs.
- Blend in starter mixture and turn out onto lightly floured surface.
- Knead gently 30 seconds.
- Add more flour if necessary, to make a soft dough.
- Roll out 1/2 inch thick and cut with a floured glass, or biscuit cutter and place on an ungreased cookie sheet.
- Bake in preheated oven at 450°F for 12 minutes.
- Serve immediately with butter, honey butter or jam.
Nutrition Facts : Calories 164, Fat 9.2, SaturatedFat 2.5, Cholesterol 1.9, Sodium 362.2, Carbohydrate 17.6, Fiber 0.6, Sugar 1.1, Protein 2.6
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