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MARY ROGERS'S SOURDOUGH BISCUITS

Category:    Bread
Yield:4 servings
 
    1/2 c  Active Starter                      1 c  Milk
  2 1/2 c  Flour                             1/3 c  Lard or Shortening
      1 tb Sugar                             3/4 ts Salt
      2 ts Baking Powder                     1/2 ts Baking Soda
    1/4 ts Cream Of Tartar                
 
  At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup
  of the flour.  Let set overnight if the biscuits are wanted for breakfast.
  If wanted for noon, the batter maybe mixed in the morning and set in a warm
  place to rise.  However, unless the weather is real warm, it is always all
  right to let it ferment overnight. It will get very light and bubbly. When
  ready to mix the biscuits, sift together the remaining cup and a half of
  flour and all other dry ingredients except the baking soda.  Work in the
  lard or shortening with your fingers or a fork.  Add baking soda dissolved
  in a little warm water to the sponge and then add the flour mixture. Mix
  into a soft dough.  Knead lightly a few times to get in shape.  Roll out to
  about 1/2 inch thickness or a little thicker,and cut with a biscuit cutter.
  Place close together in a 9 x 13-inch pan, turning to grease tops. Cover
  and set in a warm place to rise for about 45 minutes.  Bake in a 375 degree
  oven for about 30 to 35 minutes.  Leftovers are good split and toasted in a
  sandwich toaster.
 

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