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Results 21 - 30 of 51 for sourdough biscuits
Place flour in a bowl; ... center and add sourdough starter; stir in salt, soda, ... dough for one biscuit at a time; form a ... shortening. Crowd the biscuits in a round 8 inch ... 425 degrees until done.
Mix sourdough and oil. Sift together dry ... couple of weeks or so: 1/4 cup sugar, 1 cup flour, and 1 cup milk. Stir and keep in refrigerator.
Sift dry ingredients together. Cut ... minutes. Cook in 450 degree Dutch Oven. (Watch the heat closely as these burn easy.) Makes 18-24 biscuits.
Dissolve yeast in water in ... thick. Cut into biscuits. Put about 1/8 inch ... double in bulk. Bake in hot oven 425 degrees for 15-20 minutes.
The night before baking, combine ... inch thickness. Cut biscuits with biscuit cutter. Melt butter ... 25 to 30 minutes or until golden brown.
Preheat oven to 400 degrees. Melt butter. Combine remaining ingredients except butter and stir together in mixing bowl. With floured hands, ...
Mix together. Allow to stand ... thickness. Cut into biscuits and dip each in a ... the baking pan so that they will rise rather than spread out.
Sift dry ingredients. Add oil and sour dough, knead out into biscuits 2 inches in diameter. Bake at 400 degrees 12 to 14 minutes.
In 3 quart container, soften yeast. Add sugar and flour. Mix well, cover and let rise 24-48 hours. Starter may be kept 7-10 days. To keep ...
Measure 1/2 cup flour, starter, milk and sugar into mixing bowl (not metal); beat until smooth. Cover loosely with waxed paper and let ...
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