January 11, 2021
Why are we attempting this recipe? We are on a mission to try every recipe in Kent Rollins cookbook A Taste of Cowboy while we are camping. These Biscuits are a light and fluffy and a joy to make.
Biscuits are a great addition for any meal. They can be the main course like in Biscuits and gravy, or a wonderful side. One thing is for sure, these sourdough biscuits will be the star of the plate.
Being a baking recipe, we used a Dutch Oven and did not burn it at all. Being fairly new to baking in a Dutch Oven, it took a few tries getting the flame just right on the propane stove we used.
Unlike Kent, we did not use coals to put on top of the Dutch Oven (Colorado had a state-wide fire ban at the time), so the top of the biscuits did not get as golden brown as we would like. Despite that, they were some of the best tasting biscuit we ever had.
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Not Golden Brown, but still Oh So Good!
1 (¼-ounce) package rapid-rise yeast
3 cups Sourdough Starter (See recipe for Sourdough Starter)
4 to 5 tablespoons sugar
1/3 cup vegetable oil
2 ½ tablespoons baking powder
2 teaspoon salt
2 ½ to 3 cups all-purpose flour
2 tablespoons butter, melted
In a large bowl, dissolve the yeast in the starter. Whisk in 4 tablespoons of the sugar and let sit for 1 minute
Whisk in the oil, baking powder, and salt. At this point, taste the starter. If it is too tart, add a little more sugar, to taste. Remember, the first time you use the starter, it will be the sourest
Slowly begin stirring in the flour until it makes a soft dough and is no longer sticky (do not overwork the dough). Turn the dough out onto a floured surface and roll out to about ½ inch thick
Cut out about 16 rounds with a biscuit cutter and place on the buttered 12 inch Dutch Oven close together
Cover the biscuits with a buttered piece of wax paper and let rise in a warm place for 40 minutes to 1 hour, or until nearly doubled in size
Cover the Dutch Oven and place on a low heat for about 20 to 25 minutes, or until golden brown. Brush with melted butter and serve warm
If using a conventional oven instead of a Dutch Oven, use a 9x13 inch cake pan and preheat oven to 350 Degrees F and bake for 20 to 25 minutes.
If you don’t have a biscuit cutter on hand, use an empty soup can as the round cutter.
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February 08, 2021
February 01, 2021
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