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...
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