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This recipe for SOURDOUGH BISCUITS, by , is from Grandmother Kathryn's Baking Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Judith Beck


Take starter from earthenware crock and put in a glass mixing bowl (never metal)
To the starter add:
1 cup luke warm water
1 cup flour
2 Tbsp sugar

Mix well and let this mixture work for at least 6 hours at room temperature.
Replace cup starter in the earthenware crock and store in refrigerator
In the glass mixing bowl, add to the mixture:
1 tsp soda in 1 Tbsp water
cup melted shortening
1 tsp salt
1 tsp baking powder

Preheat oven to 400
Grease baking sheet

Knead on floured board 25 times.
Roll inch thick and cut with a biscuit cutter.
Place on a baking sheet.
Bake 15 minutes or until golden brown.
Brush tops of hot biscuits with melted butter.

Number Of Servings:
Number Of Servings:
Makes 16 biscuits




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