Mary Rogerss Sourdough Biscuits Recipes

MARY ROGERS'S SOURDOUGH BISCUITS

Steps:

• 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 mixed 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 mix the biscuits, sift together the remaining cup and a half of flour and all other dry ingredients except 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 mixture.
• Mix 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 x 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.