Ingredients & Preparation
You will need
· 2 cups All Purpose Flour
· 2 cups Sourdough Starter
· 1tbsp Baking Powder
· 1tbsp Sugar
· 1tsp Salt
· 3tbsp Soft Butter
20-30 small biscuits
Unless you hang out with people that cook with Dutch ovens over campfires ( like our family) or hang out with chuck wagon cooks, then you probably have not had biscuits quite like these. They are a great way to have fresh, hot bread while camping, cooked in a Dutch oven with coals from a campfire. When baked they look like a jig saw puzzle of sorts that break apart into small, golden topped, oblong biscuits with a tender snow white center.
This recipe has no added fats, but they are best when served hot with a bit of butter to melt into the center. Add them to any meal as the bread portion or as the main dish for a tasty breakfast served with butter, jams or apple butter.
Preheat oven to 400.
Grease well a cast iron skillet, Dutch oven or casserole dish.
Sift flour, baking powder, sugar and salt together into a large bowl.
Stir sourdough starter well, before measuring out your portion
.Pour the starter into the flour and mix well. Now rub soft butter on your hands and test a walnut size piece of dough.
The dough should be sticky and wet but able to hold a shape when rolled between the hands.
Adjust as needed with flour or a small amount of water or starter to get the right consistency.
With hands well buttered begin to roll walnut size balls of dough between your palms. Place into the greased dish or skillet.
Crowd them in; they won’t stick together after baking.Now let them rest for 10 to 15 minutes before baking.
When the dish is full place in hot oven to bake.
Biscuits are done when golden brown on top and they separate easily.
Serve hot with butter
.If cooking in a traditional oven, it may be necessary to set biscuits under a broiler for a few minutes at the end of baking, to achieve the golden brown top that is easier to get with Dutch oven cooking.