Byron's Dutch Oven Cooking Page

Byron's Dutch Oven Recipes


Grandma's Sourdough Biscuits

3/4 cup sourdough starter 2 tsp. baking powder
1 1/2 cups milk 3/4 tsp. baking soda
3 3/4 cups flour 1 tsp. salt
2 Tbs. sugar   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 by pressing cutter straight down into the dough and then lifting the cutter 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 raise for 30 minutes then bake using 10-12 briquettes bottom and 18-20 briquettes top (375° F.) 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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