Sourdough FAQ Recipes
Miss Mary Rogers of Mexico, Missouri Biscuts
# From: bndixon@snll-arpagw.llnl.gov (dixon bradford n)

                          RECIPES FROM
                 The COMPLETE SOURDOUGH COOKBOOK
                               BY
                       DON AND MYRTLE HOLM

                    The CAXTON PRINTERS, Ltd
                         Caldwell, Idaho
                              1972



Miss Mary Rogers of Mexico, Missouri Biscuits

  1/2 cup starter                    1 tbsp. sugar
  1 cup milk                         3/4 tsp. salt
  2 1/2 cups flour                   2 tsps. baking powder
  1/3 cup shortening                 1/2 tsp. baking soda
                                     1/4 tsp. cream of tartar

    At bedtime make a batter of the half-cup starter, cup of milk, and
    1 cup of the flour.  Let set overnight if biscuits are wanted for
    breakfast.  If wanted for noon, the batter may be mixed early in
    the morning and set in a warm place to rise.  However, unless the
    weather is real warm, it is always all right to let it ferment
    overnight.  It will get very light and bubbly.  When ready to mix
    the biscuits, sift together the remaining cup and a half of flour
    and all other dry ingredients, except the baking soda.  Work in
    shortening with fingers or a fork.  Add the sponge, to which the soda,
    dissolved in a little warm water, has been added.  Mix to a soft dough.
    Knead lightly a few times to get in shape.  Roll out to about 1/2-inch
    thickness or a little more, and cut with a biscuit cutter.  Place close
    together in a well-greased 9x13 inch pan, turning to grease tops.  Cover
    and set in a warm place to rise for about 45 minutes.  Bake in a 375 oven
    for 30 to 35 minutes.

   BD> I guarantee that these are the best biscuits that you have ever had.
       Everybody who has tried these has liked them very much. :^)

From: Life is real? 

"bndixon@snll-arpagw.llnl.gov" is my brother Brad (Hi Brad!), who 
shared the MMRMM (for short) biscuit recipe with me awhile back, and I
I can only concur that these biscuits are the best I've ever eaten.  My
only adjustment to the recipe is that I roll the dough a little 
thicker than him, closer to an inch thick, then I just use my
dough blade to cut out a bunch of square biscuits (press...don't saw!).
I make them about 2" square and they turn out very professionally...just
like you get at the best breakfast restaurants.  Remember, use plenty
of flour all over the place...to give them that "home cooked" look, and
to give you something to do while they are baking, i.e. clean up the
mess!

I also guarantee these to be the best biscuits you've ever eaten...if
you don't like them...my wife will eat worms! (Reminicent of one of
the early "Joe Isuzu" commercials...haha).