I was looking through one of those community cookbooks that we found at an estate sale and came across an interesting and simple, biscuit recipe. It seems every community big enough to have a name has produced a community cookbook, and they must be a staple around the United States. Travel the country and you’ll these little stapled or plastic-bound books with the favorite recipes of the town's most confident cooks, and the recipes usually have a regional flavor. And, because these are labors of love by amateur editors, they are fraught with typos, redundancies, and confusing instructions. Thrift stores, yard sales, and Aunt Martha are great sources for them if you are looking for interesting local recipes. Obviously, these recipes aren’t tested like the ones in the recipe book you paid thirty-nine ninety-five for, and sometimes they are confusing or incorrect. They also are full of vagaries like the biscuit recipe I found, “Bake until done.”
Quick and Simple Sourdough Biscuits
1 cup active sourdough starter
1-1.5 cup flour
1 teaspoon each of baking soda, salt, & sugar
1 tablespoon of shortening
Cooking oil for coating
- Mix dry ingredients
- Add starter and mix into a firm dough
- Divide dough into eight equal parts and with Oil on your hands form eight, round biscuits (These could be cut with a biscuit cutter too I imagine and brushed with oil)
- Fit biscuits close together in a baking pan and press each down to about 1/2 inch tall.
- Let rest on the counter for 30-40 minutes
- Bake at 425 until golden brown, about 9-10 minutes
These can be prepared overnight and the baking pan set in the fridge or somewhere else cool until morning to bake and serve hot at breakfast.
So there you have it, a sourdough biscuit that is easy and tasty. Don’t be afraid to add a quarter cup of shredded cheese or other snappy flavors. I can imagine using this as a basis for some sourdough scones — more on that later. Keep an eye out for those community cookbooks; you just might find a culinary treasure.