1/6 Photos of Mary Rogers's Sourdough Biscuits
This is one of the Zaar recipes that I adopted. I hope to prepare this one soon and will post any modifications that I make to the recipe.
My Private Note
Units: US | Metric
- 1At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup of the flour.
- 2Let set overnight if the biscuits are wanted for breakfast.
- 3If wanted for noon, the batter maybe mixed in the morning and set in a warm place to rise.
- 4However, unless the weather is real warm, it is always all right to let it ferment overnight.
- 5It will get very light and bubbly.
- 6When ready to mix the biscuits, sift together the remaining cup and a half of flour and all other dry ingredients except the baking soda.
- 7Work in the lard or shortening with your fingers or a fork.
- 8Add baking soda dissolved in a little warm water to the sponge and then add the flour mixture.
- 9Mix into a soft dough.
- 10Knead lightly a few times to get in shape.
- 11Roll out to about 1/2 inch thickness or a little thicker,and cut with a biscuit cutter.
- 12Place close together in a 9 x 13-inch pan, turning to grease tops.
- 13Cover and set in a warm place to rise for about 45 minutes.
- 14Bake in a 375 degree oven for about 30 to 35 minutes.
- 15Leftovers are good split and toasted in a sandwich toaster.
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Nutritional Facts for Mary Rogers's Sourdough Biscuits
Serving Size: 1 (163 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 491.2
- Calories from Fat 180
- Total Fat 20.0 g
- Saturated Fat 8.2 g
- Cholesterol 24.7 mg
- Sodium 806.4 mg
- Total Carbohydrate 66.2 g
- Dietary Fiber 2.1 g
- Sugars 3.3 g
- Protein 10.0 g
The following items or measurements are not included: