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June 2019

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Mary Rogers's Sourdough Biscuits Recipe

Mary Rogers's Sourdough Biscuits recipe and other breakfast recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Mary Rogers's Sourdough Biscuits recipe  PDF


1/2 c Active Starter 3/4 ts Salt
1 c Milk 2 ts Baking Powder
2 1/2 c Flour 1/2 ts Baking Soda
1/3 c Lard or Shortening 1/4 ts Cream Of Tartar
1 tb Sugar
At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup of the flour. Let set overnight if the biscuits are wanted for breakfast. If wanted for noon, the batter maybe mi ed in the morning and set in a warm place to rise. However, unless the weather is real warm, it is always all right to let it ferment overnight. It will get very light and bubbly. When ready to mi the biscuits, sift together the remaining cup and a half of flour and all other dry ingredients e cept the baking soda. Work in the lard or shortening with your fingers or a fork. Add baking soda dissolved in a little warm water to the sponge and then add the flour mi ture. Mi into a soft dough. Knead lightly a few times to get in shape. Roll out to about 1/2 inch thickness or a little thicker,and cut with a biscuit cutter. Place close together in a 9 13 inch pan, turning to grease tops. Cover and set in a warm place to rise for about 45 minutes. Bake in a 375 degree oven for about 30 to 35 minutes. Leftovers are good split and toasted in a sandwich toaster.

Mary Rogers's Sourdough Biscuits recipe and other breakfast recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
747 people have voted
Last Reviewed on 2019-06-16



Sunday, Jun 16 2019 Download & Print Mary Rogers's Sourdough Biscuits recipe  PDF   Breakfast recipes RSS   New

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