*  Exported from  MasterCook  *
 
                  SOURDOUGH BUTTERMILK BISCUITS AND SCONES
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Sourdough start
    1       c            Buttermilk
    3       c            1 flour, possible 4 cups
    1                    Egg
    3       tb           Oil
    1       tb           Sugar (ole uses 2 or 3 tb su
                         -gar)
    1       t            Salt
    2       ts           Baking powder
    1       t            Soda (1 1/2 or 2 tsp. if sta
                         -rt is real sour)
 
       The night before, or three to four hours before
   you intend to prepare these, combine sourdough start,
   buttermilk and 1 cup of the flour in a large bowl.
   Cover and let stand at room temperature. When ready to
   use, add egg and oil; stir well. Combine sugar, salt,
   baking powder and soda; sprinkle over top of batter.
   Fold in then add as much of the remaining flour to
   make a dough you can still stir (2 to 3 cups should do
   it).
       To make Scones, dump batter out on a heavily
   floured board; sprinkle flour over top and roll out.
   Cut out scones. Allow scones to rise a few minutes
   then fry on both sides in hot oil until golden brown.
       For Biscuits, add enough flour to make moderately
   stiff, so you can knead dough. Knead a few minutes
   then roll and cut out biscuits. Drop both sides in oil
   or melted butter and place on cookie sheet. Let rise
   for an hour then bake at 375 degrees for 25 minutes.
  
 
 
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