From: dadams@cray.com (David Adams)
Subject: FAQ.recipes  v2.0  (part 10/13)
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 6 Oct 92 13:33:35 CDT



#Subject: Sourdough Recipe Compilation, v2.0




800	SOURDOUGH BISCUITS AND THE LIKE RECIPES 


801------------------------------------------------------------------------801

# From: bndixon@snll-arpagw.llnl.gov (dixon bradford n)

                          RECIPES FROM
                 The COMPLETE SOURDOUGH COOKBOOK
                               BY
                       DON AND MYRTLE HOLM

                    The CAXTON PRINTERS, Ltd
                         Caldwell, Idaho
                              1972



Miss Mary Rogers of Mexico, Missouri Biscuits

  1/2 cup starter                    1 tbsp. sugar
  1 cup milk                         3/4 tsp. salt
  2 1/2 cups flour                   2 tsps. baking powder
  1/3 cup shortening                 1/2 tsp. baking soda
                                     1/4 tsp. cream of tartar

    At bedtime make a batter of the half-cup starter, cup of milk, and
    1 cup of the flour.  Let set overnight if biscuits are wanted for
    breakfast.  If wanted for noon, the batter may be mixed early in
    the morning and set in a warm place to rise.  However, unless the
    weather is real warm, it is always all right to let it ferment
    overnight.  It will get very light and bubbly.  When ready to mix
    the biscuits, sift together the remaining cup and a half of flour
    and all other dry ingredients, except the baking soda.  Work in
    shortening with fingers or a fork.  Add the sponge, to which the soda,
    dissolved in a little warm water, has been added.  Mix to a soft dough.
    Knead lightly a few times to get in shape.  Roll out to about 1/2-inch
    thickness or a little more, and cut with a biscuit cutter.  Place close
    together in a well-greased 9x13 inch pan, turning to grease tops.  Cover
    and set in a warm place to rise for about 45 minutes.  Bake in a 375 oven
    for 30 to 35 minutes.

   BD> I guarantee that these are the best biscuits that you have ever had.
       Everybody who has tried these has liked them very much. :^)

From: Life is real? <dixon@spot.Colorado.EDU>

"bndixon@snll-arpagw.llnl.gov" is my brother Brad (Hi Brad!), who 
shared the MMRMM (for short) biscuit recipe with me awhile back, and I
I can only concur that these biscuits are the best I've ever eaten.  My
only adjustment to the recipe is that I roll the dough a little 
thicker than him, closer to an inch thick, then I just use my
dough blade to cut out a bunch of square biscuits (press...don't saw!).
I make them about 2" square and they turn out very professionally...just
like you get at the best breakfast restaurants.  Remember, use plenty
of flour all over the place...to give them that "home cooked" look, and
to give you something to do while they are baking, i.e. clean up the
mess!

I also guarantee these to be the best biscuits you've ever eaten...if
you don't like them...my wife will eat worms! (Reminicent of one of
the early "Joe Isuzu" commercials...haha).



802------------------------------------------------------------------------802
# From: Deborah Branton<moksha!db@bikini.cis.ufl.edu>


The following recipe makes delicious sourdough biscuits, preferred at
our house over the buttermilk variety.
 
		 S O U R D O U G H   B I S C U I T S
 
2 c. flour                     1/2   t. salt
1 T. sugar                     1/2   c. margarine
2 t. baking powder             1 - 2 c. starter
 
Sift the dry ingredients into a bowl.  Cut in the margarine as you
would for regular biscuits.  Stir in one cup of the starter, adding
more as you need to get a ball of dough.  Turn onto a lightly floured
board or cloth, and knead very lightly.  Roll dough one-half inch
thick, and cut into small rounds.  Place them on a cookie sheet, and
bake in a preheated 425-degree oven for about 12 minutes.
 
					   Yield:  10 - 12 biscuits
 
COMMENTS:  Part of the flour can be whole-wheat.  Butter can be
substituted for the margarine, and I have successfully made them
using 1/4 cup of margarine and 1/4 cup of peanut oil.  I always make
these without the salt.


803------------------------------------------------------------------------803 
# From: Dave Uebele <daveu@sco.COM>

Sourdough biscuits (from 1988 Sunset Recipe Annual)
1   cup sourdough starter
1/2 warm water (90 degrees)
    About 2 3/4 cups all purpose flour
1/4 cup olive oil
1 1/2 teaspoon fennel seed
2   teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1   egg white, lightly beaten

In a bowl, mix starter, water, and 1 cup flour. For sourest flavor, cover
and let stand in a warm place until bubbly and sour smelling, 12 to 24 hours.
To speed, omit standing; proceed. Stir in oil.

Crush 1/2 teaspoon of the fennel seed. In a bowl, stir crushed fennel,
baking powder, salt baking soda, and 1 3/4 cups more flour.  Add starter
mixture; stir until dough cleans side of bowl.

Turn dough out on lightly floured board and kneed for about 30 seconds;
add flour if required to prevent sticking.  Flour board, then roll out
dough into a 6 by 14 inch rectangle.
 
Brush dough with egg white; sprinkle with reserved seed. Cut into 2 by 3 inch
rectangles.  Place biscuits about 1/2 inch apart on 12 by 15 inch baking sheet.

Bake in 450 degree oven until deep golden, about 15 minutes. Transfer to
rack and serve warm or cool. Makes 14 biscuits.
Paige Langdon, Redwood City, CA

Dave's notes and comments:
My starter uses milk instead of water. Probably closer to 3/4 cups
milk instead of 1/2 cup water.
I did not have fennel, so I used approx 1 teaspoon of sugar instead.
I also omitted the egg white treatment. Either bake as is or brush with
butter.
To make flakier biscuits, use half olive oil and half butter or shortening.
Cut shortening into dry ingedients before adding starter/oil.
Roll out, fold in thirds, roll out, fold in thirds again to put
shortening in layers.  I usually don't try to precisely measure
starter, so you may need to adjust flour or milk accordingly.

I've done several other variations with this recipe.
I've added beer instead of milk when additional moisture is needed (which
seems to be the norm when I do this recipe).
I've also made "pure" sourdough biscuits, by ommiting the baking powder and
baking soda and cutting the salt down.

804------------------------------------------------------------------------804 
# From: monwel@cbnewsk.cb.att.com (douglas.w.monroe)

	Biscuits:

	1C starter dough
	1C flour
	3/4t baking soda
	1/4t salt
	1/3C butter, softened
	(* may add 1C shredded cheddar cheese, onion and/or bacon)


Whisk together dry ingredients. Add butter & starter-mix well. Drop
by the tablespoon on greased cookie sheet. Bake 350\(de 10-20min.

804a----------------------------------------------------------------------804a 
# From dadams@cray.com  (David Adams)

	This recipe was given to me by a neighbor lady.


		SOURDOUGH BISCUTS


	1 C unsifted flour	1/4 C shortening
	1 T baking powder	1 C starter
	1/2 t salt		2 T melted sugar
	1/2 t soda		1/2 t sugar  (so much?)

	Stir together salt, soda, sugar, baking powder, and flour.
	Cut in shortening.  Stir in starter until it forms soft
	dough that cleans sides of bowl.  Knead in bowl 30 seconds.
	Roll on lightly floured board 1/2" thick.  Cut with 2" cutter.
	Brush tops with butter.  Let rest 15 minutes.  Bake at 425
	deg. F. for 12 minutes.  Makes 16 biscuts.

	For whole wheat:  Use 1 C whole wheat flour in place of white
	flour.  

	Cinnamon Raisin:  Use 1/4 C sugar, add 3/4 t cinnamon and
	1/4 t nutmeg.  Add 1/3 C raisins.



805------------------------------------------------------------------------805 
# From: "Andy Kegel, DEC OSF/1 Backup and Mail" <kegel@zk3.dec.com>

	Sourdough Sopapillas 

My wife eats them with butter;  I tear off a corner and fill them with butter 
and honey.

1 cup	  Sourdough starter
1 cup	  Flour
3/4 tsp	  Salt
1-1/2 tsp Baking Powder
2 Tbs	  Shortening
Cooking oil for frying

Measure starter into a large bowl.  Mix dry ingredients together.  Cut in 
shortening until mixture resembles conrmeal.  Add starter mixture to dru 
ingredients.  Stir quickly with a fork to moisten dry ingredients.  Turn out 
onto lightly floured surfacce and knead until smooth, adding small amounts of 
flour as needed.  Cover with clean cloth and let dough rest for five minutes.

Roll out dough into a 12"x15" rectangle about 1/8 to 1/4-inch thick.  Cut into 
three-inch squares or triangles.

Drop a few pieces at a time into deep, hot cooking oil at 400F (205C).  Fry 
about two minutes on each side or until golden brown.  Sopapillas will puff up 
like pillows.  Drain on paper towels.

SERVE WARM with honey and powdered sugar or cinnamon and sugar.  Also good with 
chile verde (or chili colorado, I suppose).  When serving with honey, one of 
those "bear dispensers" with a spout works well.

Normally feeds 3-4 people;  my wife and I will devour them all at a sitting.

	-andy kegel@zk3.dec.com



806------------------------------------------------------------------------806 
# From dadams@cray.com  (David Adams)

	It became aparent after some discussion in the group that
	the word "scone" was used quite differently in Utah than
	in other places.  There it is a deep fried bread dough, 
	elsewhere it apears to be a (griddle fried?) biscuit.

		So how's this as a recipe for:

		SOURDOUGH UTAH SCONES

	Next time you make white bread, like with the "world bread"
	recipe, save some of the dough out.  Tear off little pieces
	and either flaten them out or roll and cut shapes or roll
	into little balls, or shape them like animals, let them 
	rise for a little while and them drop them a few at a time
	in the hot oil like you would for fritters.  Drain them on
	a paper towl and serve either by rolling in powdered sugar
	or by spreading butter and honey.  (I like them plain
	with no sugar, butter, or honey.)

From: "Sharen Rund" <Sharen_Rund@ecmail.is.lmsc.lockheed.com>

        Reply to:   RE>fried bread dough

I know a restaurant that shapes the dough to look like breadsticks - when its
golden brown, quickly removes it from the oil and rolls it in a combination of
granualted garlic and parmesean cheese - delicious

807------------------------------------------------------------------------807
#	From: julie@eddie.Jpl.Nasa.Gov (Julie Kangas)


Here's the recipe for blueberry muffins from the 
Jake O'Shaughnessey's Sourdough Book.

[shameless cut and paste follows]


                               Blueberry Muffins

          Sourdough makes incomparable blueberry muffins.  You can also 
     make this recipe without the blueberries if you wish.  With or without 
     them, serve these muffins with lots of butter and jam.  They are 
     perfect for breakfast.  						


        1 recipe altered Ambrosia Batter
           Use 1 cup starter, 1 1/4 cups all-purpose flour, 1 cup water, 
           1/4 cup toasted wheat germ.  
        3/4 cup blueberries, well drained if canned
        1 egg, slightly beaten                    1/2 cup brown sugar
        3/4 cup whole wheat flour                 2 teaspoons baking powder
        1/3 cup powdered milk                     1/2 teaspoon salt
        1/4 cup butter

        Mix the egg with the Ambrosia Batter. Separately, combine all the 
        dry ingredients and then cut in the butter.  Add the Ambrosia 
        Batter and stir only enough to wet the ingredients.  The batter 
        should have a lumpy, rough-textured appearance.  Very gently mix in 
        the blueberries.  Pour the completed batter into buttered and 
        floured muffin tin, filling each cup 3/4 full.  Place muffin tin in 
        an over which has been preheated at a setting of "warm." Allow the 
        muffins to rise for 15 minutes, remove from the oven and reset it 
        to 400 degrees.  When the oven is hot, bake the muffins for 25 to 
        30 minutes.  

These are very good.  I wouldn't have thought blueberries and
sourdough would go together but they do!

Julie

808------------------------------------------------------------------------808 
# From David Adams (dadams@cray.com)

	Here are some recipes I picked up from a short chapter on sourdough
	in a Dutch oven cook book I picked up at the scout trading post
	at camp.  "Dutch Oven Cooking", 2nd ed. John G. Ragsdale, Lone 
	Star Books, Houston, Texas, 1973.  ISBN 0-88415-224-3.  Note, this
	is not the same Dutch oven book I usually quote from, which book
	has the same title.

			Miners' Muffins


		1 C sourdough culture		1 egg
		2 C flour			2 T oil
		2 C milk			1 t baking powder
		1/2 C sugar			1/2 t salt

	Mix all ingredients.  Cook in muffin tins or cupcake holders.
	30 min.

	(The book is scarce on temperatures.  I suppose the assumption
	is that the Dutch oven cook goes by feel and experience any way.)

	You can try greasing the cupcake paper lightly to keep dough from
	sticking.  12-15 muffins

809--			Western Biscuits                                   809


		1 C sourdough culture		1/2 C margarine
		2 C flour			2 t baking powder
		1/3 C milk			1/2 t salt


	Stir up everything.  Pat out on flat, floured surface.  Cut out 
	biscuts with round object and place in oven.  (Can be preheated.)
	Cook until golden brown.  Makes 25 biscuits.


810------------------------------------------------------------------------810 
# From: Pat.Churchill@bbs.actrix.gen.nz

Just to add to the confusion, here in NZ we also have Girdle (griddle)
scone.  Now I would think that the scones we have here are of English
origin.  Anyway, as promised here are a couple of scone recipes, the
sort typically made by every NZ housewife.

Scones

3 cups flour              
1/4 teaspoon salt
4 1/2 teaspoons baking powder
50g (2 ounces) butter
1 to 1 1/2 cups milk

Sift dry ingredients.  Rub in butter.  Add milk and quickly mix t a
soft dough with a knife.  Turn out on a floured board.  Pat into shape
about 3/4 inch thick.  Cut into scquares (or use a biscuit cutter and
cut into circles about 2 1/2 inches across.  Place on a cold tray and
put in a hot (450F, 230C) oven for 10-15 minutes till golden brown.
Split and butter and add jam,jam and whipped cream, or jelly or honey, 
golden syrup, or Vegemite (yay) or just have with the butter alone.


811--                                                                      811

Cheese Scones

3 cups flour
4 1/2 teaspoons baking powder
1/2 teaspoon salt
pinch cayenne pepper
1/2 cup grated cheddar
about 1 cup milk
more cheese

Sift dry ingredients, add cheese.  Mix to a light dough with the milk.
Turn out onto a floured board and pat (or roll) out.  Cut.  Place on
an oven tray.  Put some more grated cheese on each scone.  10 minutes
at 425F (215C).
Sometimes I like to put 1/2 to 1 teaspoon of curry powder in the
scone.  Really brings out the cheese flavour.


812--                                                                      812

Girdle Scones

1 cup flour
1 teaspoon baking powder
pinch salt
1 tablespoon butter
Milk to mix

Sift dry ingredients.  Rub in butter.  Add sufficient milk to make a
fairly soft dough.  Roll out fairly thin.  Make into a round.  Cut into
eight.  Cook on a hot greased girdle (griddle) five minutes on each side.

My Mum's girdle was an oval slab out cast iron about 15x10 inches,
with an arched handle which went from end to end.  It was placed over
a stove element to get hot then the girdle scones were put on.  She
also used it for making pikelets.

Pikelets?  Wellll.  They are like small pancakes.  They are served
room temperature, not too long after baking, either buttered, or
sometimes with jam and cream.  Also popular for afternoon tea.  This
afternoon tea thing is more popular with an earlier generation than
mine.  People sitting rounf eating scones, pikelets, biscuits
(cookies) cake and drinking cups of tea (best china).  My generation
(baby boomers) is more into coffee mornings except that most of use
work these days and don't have time...  We make muffins :-) for ours




Newsgroups: rec.food.sourdough