-- DUTCH OVEN BISCUITS
3 c. flour
6 tsp. baking powder
1/2 tsp. salt
6 tbsp. cooking oil
1 c. milk
Mix all ingredients. Roll on flat, floured surface; cut
out and place in bottom of Dutch oven. Cover with lid and bake about 15
minutes. Makes about 30 biscuits.
683996 -- SOURDOUGH STARTER
3 c. all-purpose flour
1 pkg. active dry yeast
2 1/2 c. lukewarm water (110 to 115
degrees)
Starting a day ahead, place the flour in a large mixing
bowl. Make a well in the center and pour in the yeast and water. With a large
spoon, gradually stir the flour into the yeast and water, continuing to stir
until the ingredients are well combined. Then, with a whisk or a rotary or
electric beater, beat vigorously until the mixture is completely smooth. Drape
with a kitchen towel and set aside in a warm, draft free spot (such as an
unlighted oven) for 24 hours. If at the end of this time the starter has not
bubbled, it must be discarded. After you have used as much of the starter as
you need, transfer the remaining starter to a glass jar or crock equipped with
a tight fitting lid. Covered and refrigerated, it can be stored for several
weeks. If used regularly, it may keep indefinitely. Makes about 4 cups.
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683997 -- SOUTHERN CORN BREAD
2 c. cornmeal
2 1/2 tsp. baking powder
1 tsp. salt
4 tbsp. flour
1 c. milk
2 eggs
2 tbsp. cooking oil
Mix the cornmeal, baking powder, salt and flour; then add
milk and mix. Add eggs and oil, stir. Pour into greased muffin pan or cupcake
holders or onto bottom of Dutch oven. Bake 20 to 30 minutes in covered oven.
Serves 8. --VARIATION: SPANISH CORN BREAD:--
Add pieces of chopped pimento or bell peppers to mix.
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683998 -- WESTERN BISCUITS
1 c. sourdough starter
2 c. flour
1/3 c. milk
1/2 c. margarine
2 tsp. baking powder
1/2 tsp. salt
Mix all ingredients; pat out on flat, floured surface. Cut
out and place in Dutch oven. Cook until golden brown. Makes about 25
biscuits.
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