Sourdough Biscuits
This recipe was passed along by Richard Bolt- for more than 40 years the cook at the famous Pitchfork Ranch. Richard knew more about the old ways of cooking than just about anyone. He even wrote his own cookbook—40 Years Behind the Lid.
Ingredients
For the Sourdough Starter:
1 2-ounce cake yeast or 3 ¼ -ounce packets dry yeast
4 cups warm water
2 tablespoons sugar
4 cups all-purpose flour
1 raw potato, peeled and quartered
Dissolve yeast in warm water. Add sugar, flour and potato. Mix in crock and let rise until very light and slightly aged. To remix starter, add 1 cup warm water, 2 teaspoons sugar and the amount of flour to mix to consistency of first starter. Set aside until biscuit time again. Never add yeast after the first time, but keep raw potato in as food for the starter. For best results, use daily. Store in refrigerator.
And for the biscuits:
4 cups Sourdough Start
4 cups all-purpose flour, sifted
1 teaspoon salt
2 tablespoons sugar
3 teaspoons, heaping, baking powder
4 tablespoons shortening
Preparation Directions
1. Heat to 350 degrees F
2. In a large bowl, form a nest or hollow in 4 cups of sifted flour. Pour 4 cups of Sourdough Starter into hollow. Add salt, sugar, baking powder and shortening. Mix well to form soft balls. Pinch off in balls the size of an egg and place in well-greased 14” Dutch Oven or skillet. Cast Iron containers give the best results.
3. Grease tops of biscuits generously. Set them in a warm place to rise for 5 to 10 minutes before baking. Bake for 30 minutes or until nicely browned. The closer the biscuits are crowded in the pan, the higher they will rise.
4. When cooking in a covered Dutch Oven over coals, consistent heat for baking sourdough biscuits is very important. Beware of wind and drafts, which can result in uneven heat.
Excerpted From Barbecue, Biscuits and Beans by Bill Cauble and Cliff Teinart Bright Sky Press |