Sourdough Biscuit dilemma

dadkeen1952

Hello,  New to the site. Hoping I can get some solid answers to my sourdough biscuits delimma:  I am using a starter recipe from my Mother-in-laws for her tried and true biscuits.

 

1/2 cup of all purpose flour

1/2 cup warm whole milk

1/2 Tsp yeast

1   Tsp sugar

Kept in a warm place and smelled sour after 2 days.

Place starter in a large bowel (I used a glass bowel) save 1/2 cup of starter;  add 4 cups of all purpose flour and 2 cups warm milk, mix well and place on counter and let set until AM.  In AM stir in  1/4 Tsp salt and one Tsp Baking Soda, mix and roll into ball and flatten to 1/2 to 3/4 and cut your dough.  Now here comes a part that I am not sure of; says to roll your cut dough into melted Crisco both sides and bake at 450 degrees 13 to 15 minutes.

The dilemma: baked biscuits do not rise any more that when they were cut with the biscuit cutter, do not brown and taste bland and not flaky but sort of tough...

Help!

dadkeen1952

 

 

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