Sour Dough Biscuits

Ingredients & Preparation

You will need
·         2 cups All Purpose Flour ·         2 cups Sourdough Starter ·         1tbsp Baking Powder ·         1tbsp Sugar ·         1tsp Salt ·         3tbsp Soft Butter	Serves: 20-30 small biscuits Preparation Time: 15 Cooking Time: 25-30 minutes Oven Temperature: 400

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.

Step 1:

 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.

 Step 2:

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.

Step 3:

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.