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Sourdough Biscuits (Pinch-Offs)
1/2 cup sourdough starter
1 cup milk
2 1/2 cups unsifted flour
1 Tablespoon sugar
3/4 teaspoon salt
1 teaspoon baking powder -- (double action)
1/2 teaspoon soda
Bacon fat or salad oil and margarine
Mix the starter, milk and 1 cup of the flour in a large bowl (the night before if the biscuits are for breakfast; if for dinner, then in the morning). Cover the bowl and keep at room temperature to rise.
Turn this very soft dough out onto 1 cup of flour on a breadboard. Combine sugar, salt, baking powder, and soda with remaining 1/2 cup flour and sit over the top. With your hands, mix dry ingredients into the soft dough, kneading lightly to get correct consistency. Roll out to a 1/2 inch thickness. Cut out biscuits with a cutter, and dip each in either warm bacon fat or a mixture of half salad oil and half melted margarine.
Place close together in a 9 inch square pan and set in a warm place to let rise for about 1/2 hour. Bake in a moderately hot oven 375 degrees for 30 to 35 minutes. Makes about 14 biscuits (2 1/2 inch).
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