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2 c. flour 1/2 t. salt
1 T. sugar 1/2 c. margarine
2 t. baking powder 1 - 2 c. starter
Sift the dry ingredients into a bowl. Cut in the margarine as you
would for regular biscuits. Stir in one cup of the starter, adding
more as you need to get a ball of dough. Turn onto a lightly floured
board or cloth, and knead very lightly. Roll dough one-half inch
thick, and cut into small rounds. Place them on a cookie sheet, and
bake in a preheated 425-degree oven for about 12 minutes.
Yield: 10 - 12 biscuits
COMMENTS: Part of the flour can be whole-wheat. Butter can be
substituted for the margarine, and I have successfully made them
using 1/4 cup of margarine and 1/4 cup of peanut oil. I always make
these without the salt.
1 T. sugar 1/2 c. margarine
2 t. baking powder 1 - 2 c. starter
Sift the dry ingredients into a bowl. Cut in the margarine as you
would for regular biscuits. Stir in one cup of the starter, adding
more as you need to get a ball of dough. Turn onto a lightly floured
board or cloth, and knead very lightly. Roll dough one-half inch
thick, and cut into small rounds. Place them on a cookie sheet, and
bake in a preheated 425-degree oven for about 12 minutes.
Yield: 10 - 12 biscuits
COMMENTS: Part of the flour can be whole-wheat. Butter can be
substituted for the margarine, and I have successfully made them
using 1/4 cup of margarine and 1/4 cup of peanut oil. I always make
these without the salt.
