WILD YEAST (SOURDOUGH) BISCUITS
Cowboy style! There's proably no food in the old west that was more written about, talked about, and loved than sourdough biscuits. This recipe comes from The Old West Baking Book. Prep time does not include fermentation time for the sponge. Need a recipe for a starter . . .? Try this one Recipe #160135
Provided by Galley Wench
Categories Breads
Time 1h30m
Yield 16-18 biscuits
Number Of Ingredients 9
Steps:
- Night Before:.
- Mix together the sponge ingredients, stirring well in a nonmetal bowl.
- Cover with plastic wrap (I place a shower cap over my bowl) and set aside until mix is bubbly, about 12 hours.
- To Make Biscuits:.
- Melt butter and stir in sugar until well blended.
- Add all remaining ingredients to the sponge and knead the dough for about 10 minutes until elastic or until bounces back when poked.
- Let rise in a warm spot until double in bulk.
- Punch down dough, knead lightly a few times to get the remaining gass out.
- Pat out the dough until 1/2 inch thick and cut out biscuits with a biscuit cutter.
- Place on a well-greased cookie sheet and let rise again until double in bulk.
- Preheat oven to 400 degrees.
- Bake for 15 minutes or until the tops are golden brown.
Nutrition Facts : Calories 117.1, Fat 2.5, SaturatedFat 1.5, Cholesterol 6.3, Sodium 245.3, Carbohydrate 20.4, Fiber 0.6, Sugar 2.4, Protein 3
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