Sourdough buttermilk biscuits & scones
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Sourdough buttermilk biscuits & scones
  Sourdough    Biscuits    Scones    Pasta  
Last updated 6/12/2012 1:23:41 AM. Recipe ID 56871. Report a problem with this recipe.
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      Title: Sourdough buttermilk biscuits & scones
 Categories: Pasta
      Yield: 1 Servings
 
      1 c  Sourdough start
      1 c  Buttermilk
      3 c  1 flour, possible 4 cups
      1    Egg
      3 tb Oil
      1 tb Sugar (ole uses 2 or 3 tb su
           -gar)
      1 ts Salt
      2 ts Baking powder
      1 ts Soda (1 1/2 or 2 tsp. if sta
           -rt is real sour)
 
      The night before, or three to four hours before you intend to
  prepare these, combine sourdough start, buttermilk and 1 cup of the
  flour in a large bowl. Cover and let stand at room temperature. When
  ready to use, add egg and oil; stir well. Combine sugar, salt, baking
  powder and soda; sprinkle over top of batter. Fold in then add as
  much of the remaining flour to make a dough you can still stir (2 to
        3    cups should do it).
      To make Scones, dump batter out on a heavily floured board;
  sprinkle flour over top and roll out. Cut out scones. Allow scones to
  rise a few minutes then fry on both sides in hot oil until golden
  brown.
      For Biscuits, add enough flour to make moderately stiff, so you
  can knead dough. Knead a few minutes then roll and cut out biscuits.
  Drop both sides in oil or melted butter and place on cookie sheet.
  Let rise for an hour then bake at 375 degrees for 25 minutes.
 




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Recipe ID 56871 (Apr 03, 2005)

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