Sourdough Biscuits

By Hester

Ingredients

• 1 tablespoon cornmeal
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup shortening
• 1/2 cup milk
• 1 cup sourdough starter
• 2 tablespoons butter or margarine, melted
• 1 tablespoon cornmeal

Details

Servings 24

Preparation

Step 1

Grease a large baking sheet. Sprinkle evenly with 1 tablespoon cornmeal; set aside. Preheat oven to 400F. In a large bowl, stir together flour, baking powder, baking soda, salt and sugar. Using a pastry blender or 2 knives to cut in shortening until mixture resembles coarse crumbs; set aside. In a small bowl, combine milk and sourdough starter. Stir into flour mixture until thoroughly combined.

Turn out onto a lightly floured surface. Gently knead about 30 seconds. Dough will be very soft. Roll or pat out 1/2-inch thick. Cut biscuits with a 2-inch biscuit cutter. Arrange biscuits with sides touching on prepared baking sheet. Brush tops with melted butter or margarine. Sprinkle tops with 1 tablespoon cornmeal. Bake in preheated oven 15 to minutes or until tops are golden brown. Remove from pans. Serve hot.