Sourdough Biscuits
This was a staple in the Old West. Most every ingredient was found in the pantry in a time where food spoilage was a problem. I am a fan of buttermilk biscuits on pretty much anything, this is a great way to constantly use your sourdough starter. Having a healthy starter means you are using it and feeding it consistently.
- Serves
- 4
- Prep Time
- 5 minutes
- Cook Time
- 45 minutes
Ingredients
- 2 Cups All Purpose Flour, sifted
- 1 Tablespoon Baking Powder
- 1 Tablespoon Sugar
- Pinch Kosher Salt
- 4 Tablespoons Lard
- 2 Cups Sourdough Starter
- 2 Tablespoons Butter, melted
- Sea Salt for sprinkling
Directions
Preheat Oven to 400 F
Stir dry ingredients until mixed
With a pastry blender, cut in lard and butter until it resembles coarse sand
Make a well in the flour and add Sourdough Starter
Fold Sourdough starter in making a stiff dough
Portion dough into balls using a cookie scooper for consistency
Roll into a ball and roll in melted butter
Place in a Cast Iron fairly close to each other and sprinkle with sea salt
Let it proof for 30 minutes
Bake until done