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- Great with a pot of chilli on a cool November evening
Summers over and we are all looking for something to warm us up. I cannot think of anything better than a pot of chilli that's been simmering for hours with fresh biscuits. After some encouraging I mixed up my first sourdough starter, I admit a few times it was doomed for the trash but through perseverance and a bit of guidance success followed. It adds a unique tangy taste to everything from breads and buns to these delicious biscuits.
I used the new Cookie Whips to mix this and they worked wonderful. Preheat oven to 425 degrees.
- 1 cup White Flour
- 1/4 tsp. Salt
- 1/2 tsp. Baking Soda
- 2 tsp. Baking Powder
- 1/3 cup cold margarine chopped fine
- 1 cup sourdough starter
Mix together the dry ingredients and cut in the margarine at low speed till well mixed. Mix in starter. Mix together till well blended and all flour is mixed in. Roll till 3/4 inch thick and cut into biscuits. Place on an ungreased baking sheet and bake for 12 – 15 minutes till slightly browned.