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MELT-IN-YOUR-MOUTH SOUR DOUGH BISCUITS




Source of Recipe


internet


Recipe Introduction


Posted by: dutchmom4 / This collection of recipes comes from Amish cooks, cookbooks, and restaurants in north-central Indiana’s Amish country.

The sourdough started adds a tang and some leavening to these homey biscuits. They’re one of the recipe favorites for “Amish-Country Cookbook,” which Das Dutchman Essenhaus restaurant in Middlebury, Indiana compiled.


List of Ingredients




1 cup Sourdough Starter (recipe follows)
1/4 cup cooking oil
1-1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
Melted butter (optional)
Dillseed OR dried herb (optional)


Recipe



In a mixing bowl, combine the Sourdough Starter and cooking oil.

Add the all-purpose flour, baking soda, and salt. On a lightly floured surface, knead dough gently for 10 to 12 strokes. Roll or pat dough to 1/2-inch thickness. Cut with a 2-1/2 - inch biscuit cutter, flouring the cutter after each biscuit.

Transfer biscuits to a baking sheet.

Bake in a 425-degree oven for 8 to 10 minutes OR till golden brown. If you like, brush with melted butter and sprinkle lightly with dillseed OR dried herb. Serve warm. Makes 12 biscuits.


SOURDOUGH STARTER
In a plastic container, mix together:

2 cups all-purpose flour
2 cups warm water (110 degrees)
1 package active dry yeast

Cover and refrigerate.
For as long as you keep the starter, “feed” it once a week with a mixture of:

1 cup water
1 cup all-purpose flour
1/4 cup sugar

After feeding, don’t use starter for 24 hours.

NOTE: Measure cold Sourdough Starter into a 2-cup measure; let stand for 30 minutes before using.