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Sourdough Biscuits

  • 2 c. flour (sifted)
  • 2 c. sourdough starter (recipe follows)
  • 1 tsp. salt
  • 1 T. sugar
  • 1 heaping tsp. baking powder
  • 3 T. shortening

Put flour in a large bowl and make a hollow in it. Pour in sourdough starter and all other ingredients. Mix well into a soft dough. Pinch off egg-size pieces, place close together in a greased pan (or in a Dutch oven with cover for baking on an outdoor fire). Grease tops of biscuits. Let rise 5 to 10 minutes. Bake until brown in a hot oven (450 degrees) or over coals, with more coals placed on top of lid.

Sourdough Starter

  • 1 cake or package yeast
  • 4 c. warm water
  • 2 T. sugar
  • 4 c. flour
  • 1 raw potato, quartered

Dissolve yeast in the warm water, and then mix all ingredients in a gallon crock. (Do not use a metal container.) Cover with a close-fitting lid and let the starter rice until light (12 hours in warm weather, longer in cool weather). Do not let the starter get cold, ever. After using the starter, add 1 c. warm water, 2 tsp. sugar, and enough flower to mix the starter’s original consistency. Add more potato occasionally as food for the yeast, but don’t add more yeast. Use daily for best results. Starter improves with age.

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