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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 15 |
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Barbecue Biscuits and Beans by Bill Cauble and Cliff Teinert. Makes 30 biscuits Ingredients:
sourdough starter |
1 2-ounce cake yeast or 3 1/4-ounce packets dry yeast |
4 cups warm water |
2 tbs sugar |
4 cups all-purpose flour |
1 raw potato, peeled and quartered |
sourdough biscuits |
4 cups sourdough starter |
4 cups all purpose flour, sifted |
1 tsp salt |
2 tbs sugar |
3 tsp, heaping, baking powder |
4 tbs shortening |
Directions:
1. Sourdough Starter:
2. Dissolve yeast in warm water. Add sugar, flour and potato. Mix in crock and let rise until lightly and slightly aged.
3. To remix starter, add 1 cup warm water, 2 tsp sugar and the amount of flour to mix consistency of first starter. Set aside until needed. 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.
4. Sourdough Biscuits:
5. Preheat oven to 350 degrees.
6. 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 dough.
7. Pinch off in balls the size of an egg and place in well-greased 14-inch Dutch bread oven or skillet. Cast iron containers give the best results. Grease tops of biscuits generously. Set them in a warm place to rise for 5-10 minutes before baking.
8. Bake for 30 minutes or until nicely browened. The closer the biscuits are crowded in the pan, the higher they will rise.
9. When cooling 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.
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