Sourdough Biscuits

I was first introduced to sourdough by Uncle Bob. He was a not-really-related uncle who was loved by the Stewart family. He was visiting in Rexburg, Idaho, and was the first person I ever met who traveled with their sourdough start. His biscuits made an impression!

Several years later I came across an author at a preparedness expo that was selling her book about sourdough. It came with a sourdough start that was documented at 90 years old. Although I really wanted that book, I could not justify its expense with four little children in tow. However, the author was willing to share her start for free, without the book. So I obtained my first sourdough start, totally undocumented and delicious, in 1990. So far I have kept it going for 25 years. Here is one of our favorite recipes for sourdough biscuits.

Approximately 1 cup of sourdough start (I like to use leftover sourdough pancake batter.)
2 cups all-purpose flour
2 cups warm water

I usually mix these ingredients in the morning, after breakfast. Cover the mixture loosely with a cloth and allow it to stand in a warm place all day long. By late afternoon the mixture should be bubbling. A couple of hours before service, continue with these additions:

1/4 cup sugar (This will cause browning.)
1/4 cup oil (I have used many different kinds!)
1/2 tsp salt
2 TB baking powder (You can leave this out and use a longer rise time.)
additional all-purpose flour, enough to create a soft and tender dough

Fully incorporate these last ingredients, kneading the dough lightly. Keep the dough soft by not adding too much flour; it should be slightly sticky. Pat the dough out on a floured surface and cut out with a floured biscuit cutter. Line biscuits out on a parchment-lined sheet; cover loosely with a towel and allow the biscuits to rest. When they show signs of slight rising, preheat the oven to 400*. Bake biscuits for about 20 minutes, until golden brown.