Ingredients for Mary Rogers's Sourdough Biscuits
- Active Starter
- 1 cup milk (any kind)
- 2 ½ cups all-purpose flour
- Lard
- Sugar
- Salt
- Baking Powder
- 1 teaspoon baking soda
- Cream Of Tartar
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How to Make Mary Rogers's Sourdough Biscuits
- **Overnight Sponge (for breakfast biscuits):** In a bowl, combine ½ cup sourdough starter, 1 cup milk, and 1 cup all-purpose flour. Mix well and cover. Let sit overnight in a cool place.
- **Same-Day Sponge (for lunch/dinner biscuits):** Combine ½ cup sourdough starter, 1 cup milk, and 1 cup all-purpose flour. Mix well and cover. Let rise in a warm place for 2-3 hours, or until bubbly.
- **Dry Ingredients:** In a separate bowl, whisk together 1 ½ cups all-purpose flour, [Add other dry ingredients with measurements here, e.g., 2 tsp baking powder, 1 tsp salt].
- **Fat Incorporation:** Cut in ⅓ cup lard or shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- **Combine:** Dissolve 1 tsp baking soda in 2 tbsp warm water. Add this mixture to the sponge, then gently fold in the dry ingredient mixture.
- **Dough Formation:** Mix until a soft dough forms. Knead gently a few times to bring the dough together.
- **Roll & Cut:** Roll out the dough to ½ inch thickness. Use a biscuit cutter or knife to cut out biscuits.
- **Baking Pan:** Place biscuits close together in a greased 9x13 inch baking pan, brushing melted butter or milk on top.
- **Second Rise:** Cover the pan and let the biscuits rise in a warm place for 45 minutes.
- **Bake:** Bake in a preheated 375°F (190°C) oven for 30-35 minutes, or until golden brown.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
13g
Fat
41g
Carbs
22g
