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Sourdough Biscuits
3/4 cup sourdough start
1 1/2 cups milk
3 3/4 cups flour
2 Tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon salt
bacon grease
Advance Preparation: In a non-metal mixing bowl combine the starter, milk, and 1 1/2 cups of the flour; stir to mix well. Cover bowl with a cloth and let rest for 8 - 12 hours or leave out overnight for morning biscuits.
Turn sourdough mixture out onto a large cutting board or smooth countertop that's been floured with 1 1/4 cups of flour. In a separate bowl, mix together remaining 1 cup of flour, sugar, baking powder, baking soda, and salt. Sprinkle flour mixture over sourdough mixture and then work into a soft dough, kneading lightly. Roll dough out to 1/2" thickness. Cut out biscuits with a 2" biscuit cutter or a glass by pressing straight down into the dough and the lifting the straight out. Dip biscuits in bacon grease then arrange in a lightly greased 14 " Dutch oven leaving a 1/4" space between biscuits.
Place lid on oven and let biscuits rise for 30 minutes then bake using 10-12 briquettes on bottom and 18-20 briquettes on top (375F.) for 25-30 minutes until biscuits are golden brown.
Note: For even browning make sure to turn the oven and lid 1/4 turn in opposite directions every 5-10 minutes.
Serve Warm.
Yield: About 18 biscuits
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