"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Mom's Sourdough Biscuits in a Skillet, by Grant Smith, is from Mom's Kitchen Table,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cups of sourdough starter 2 cups of flour 1 Tsp of baking powder 1/2 tsp of salt Bacon Grease
Let the starter stand at room temperature over night. In the morning sift the dry ingredients together and make a well in the flour. Pour in the starter and start slowly mixing until you have a firm dough. Make small balls about the size of a walnut and place them in a well greased skillet. Brush the top with bacon grease and let rise in warm place for about 20 to 30 minutes. Bake in a preheated 400º oven for about 30 minutes, serve hot with lots of butter and jam.
These can also be made on a camp fire in a dutch oven.
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