Mary Rogers’S Sourdough Biscuits

These Mary Rogers' Sourdough Biscuits are a comforting Southern classic that combines the tang of active sourdough starter with the richness of lard or shortening. The overnight fermentation process develops a deep flavor and airy texture, making each bite light and satisfying. Perfect for breakfast alongside fried chicken or as a side for hearty stews, these biscuits offer a rustic, homemade charm. The use of real milk and a touch of sugar balances the acidity of the starter, while the baking powder and soda ensure a reliable rise. Whether served warm with butter or cooled for sandwiches, they bring a taste of tradition to your table.

Cooking Method: Baking

Cuisine: Southern

Courses: Baked Goods

Difficulty: Advanced

Servings: 4

Calories: 763.9

Dietary: Vegetarian

Description

These Mary Rogers' Sourdough Biscuits are a comforting Southern classic that combines the tang of active sourdough starter with the richness of lard or shortening. The overnight fermentation process develops a deep flavor and airy texture, making each bite light and satisfying. Perfect for breakfast alongside fried chicken or as a side for hearty stews, these biscuits offer a rustic, homemade charm. The use of real milk and a touch of sugar balances the acidity of the starter, while the baking powder and soda ensure a reliable rise. Whether served warm with butter or cooled for sandwiches, they bring a taste of tradition to your table.

Ingredients

1/2 cup Active Starter
1 cup Milk
2 1/2 cup Flour
1/3 cup Lard or Shortening
1 tablespoon Sugar
3/4 teaspoon Salt
2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Cream Of Tartar

Directions

1
In a bowl, mix 1/2 cup active starter, 1 cup milk, and 1 cup flour to create a batter.
2
Cover the batter and let it rest overnight in the refrigerator, or for 4-6 hours in a warm place until bubbly.
3
Sift together the remaining 1 1/2 cups flour, sugar, salt, baking powder, and cream of tartar.
4
Work the lard or shortening into the dry ingredients using your fingers or a fork until the mixture resembles coarse crumbs.
5
Dissolve the baking soda in a small amount of warm water and stir it into the fermented batter.
6
Add the flour mixture to the batter and mix gently until a soft dough forms.
7
Turn the dough onto a floured surface and knead lightly just until it comes together.
8
Roll the dough out to about 1/2 inch thickness.
9
Cut the dough into biscuits using a round cutter.
10
Place the biscuits close together in a greased 9x13-inch baking pan.
11
Cover the pan and let the biscuits rise in a warm place for 45 minutes.
12
Preheat the oven to 375F (190C).
13
Bake the biscuits for 30 to 35 minutes, or until golden brown.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 763.9kcal

% Daily Value *
Total Fat 22.1g34%
Saturated Fat 7.5g38%
Cholesterol 1.2mg1%
Sodium 4033.3mg169%
Total Carbohydrate 121.4g41%
Dietary Fiber 4.1g17%
Sugars 7.2g
Protein 17.0g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use an active, bubbly sourdough starter. If your starter is very cold, let it sit at room temperature for 30 minutes before mixing.

Lard provides the most traditional flavor and texture, but vegetable shortening or cold cubed butter can be used as substitutes.

Leftover biscuits can be stored in an airtight container at room temperature for up to 2 days. They are excellent when split and toasted in a sandwich toaster or oven for a quick snack.

Ensure the baking soda is fully dissolved in the warm water before adding it to the batter to avoid clumps.

Keywords: sourdough, biscuits, southern, bread, baking, lard, shortening, milk, flour, starter, homemade, tangy, fluffy, breakfast, comfort food, yeast, fermentation, traditional, oven, dough, pastry

Read it online: https://www.chefs-mate.com/recipe/mary-rogerss-sourdough-biscuits/