Sourdough Biscuits

Sourdough biscuits were a delicacy whether on the trail or at the ranch. Once a cook got a good sourdough starter he cherished it like a baby. On the trail he would store it in a dark, cool place in his chuck wagon.  There are several ways to make sourdough starter: Here is one cook's recipe for a sourdough starter.

2 cups of lukewarm potato water

2 cups flour

1 tablespoon sugar

Make potato water by cutting up 2 medium-sized potatoes into cubes, and boil in cups of water until tender.

Remove the potatoes and measure out two cups of the remaining liquid. (The potatoes can be used for the evening meal.)

Mix the potato water, flour and sugar into a smooth paste.

INGREDIENTS:

• 2 cups all-purpose flour
• 2 teaspoons sugar
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 3/4 teaspoon baking soda
• 1/2 cup unsalted butter, 
• 1 cup active sourdough starter
• 1/2 cup buttermilk - note: One the trail, can milk would be used adding a tablespoon of vinegar  

DIRECTIONS:

1. Preheat dutch oven to 450 degrees F. You can line a baking sheet with parchment paper in side the dutch oven if you like. 
2. In a large bowl, combine flour, sugar, baking powder, salt and baking soda.
3. Stir butter into the flour mixture.
4. In a medium bowl, whisk together sourdough starter and buttermilk. Add to the flour mixture and stir using a spatula until a soft dough forms.


5. Working on a lightly floured surface, knead the dough 2-3 times until it comes together. Using a rolling pin, roll the dough into a 1 1/2-inch thick rectangle. Cut out 8-10 rounds using a 2-inch biscuit or cookie cutter.
6. Place biscuits in dutchoven and cook for about 10-12, or until golden brown.
7. Serve warm.

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