2 packages yeast
2 1/2 cups lukewarm water
Dissolve yeast into warm water. Add enough flour to make the mixture as thick as buttermilk. Place in a warm place out of a draft and let set overnight.
2 tablespoons shortening
1 cup sourdough mix
1 teaspoon baking powder
2 tablespoons sugar
Pinch of salt
Combine ingredients using enough flour to make biscuit dough. Knead dough and shape into biscuits. Place in a well- greased pan. Set in a warm place and let rise until doubled in size. Bake in oven at 450 degrees F until well browned.
For the Starter:
Add one cup of warm water ( or amount of water equal to the amount of sourdough removed) to remaining sourdough mixture. Add enough flour to make consistency of thick buttermilk and set in refrigerator for future use. Each time biscuits are made, add the same amount back to the sourdough mix and it will keep ready to use. After the mixture has been refrigerated, take out the amount needed and let warm to room temperature before using.
This was the last bread recipe in Memaw's Just Plain Cooking book that she hand wrote for me. Tomorrow I will begin with the entrees or main course dishes. And there are still memories to share.