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Sourdough Cornmeal Biscuits

Source of Recipe


From "Morning Fires, Evening Lights"



List of Ingredients



• 1/2 cup yellow cornmeal
  
• 1/4 cup soft butter
  
• 2 Tbsp honey or molasses
  
• 1/4 cup boiling water
  
• 2 to 2-1/2 cups all-purpose flour
  
• 2 tsp baking powder
  
• 1 tsp salt
  
• 1 cup Sourdough Starter (recipe follows)
  






Instructions



1. Combine cornmeal, butter, and honey in a mixing bowl; add boiling water and stir until well mixed. Let stand 10 minutes.
   
   
2. Mix 2 cups flour, baking powder and salt; add to cornmeal mixture with sourdough starter; stir until flour is moistened. Turn out onto a lightly floured surface and knead a few turns. Shape dough into balls, adding flour as needed.
   
   
3. Grease a 10-inch Dutch oven or skillet; place balls in bottom; let stand 15 minutes. Bake over coals or in a 425°F oven for 20 to 25 minutes.
   
   Makes 12 to 15 biscuits.
   
   
   Sourdough Starter
   
   Soften 1 package active dry yeast in 1 quart lukewarm water in a large crock or bowl. Add 2 tablespoons sugar and 4 cups all-purpose flour. Beat to mix. Cover with a towel and set in a warm place to sour for 2 to 4 days. After mixture has reached desired sourness, keep in the refrigerator.
   
   If starter is not used often, stir flour and water into it every 10 days to keep it fresh and active.