Tuesday, February 26, 2008

Cinnamon Sourdough Biscuits

These biscuits use the sourdough starter from a previous post. I've made them several times and they are heavenly. They are wonderful for breakfast, along with a strong cup of coffee. The aroma that fills the house is memorable. The recipe comes from the book, "Sourdough Cookery" by Rita Davenport. This book is a great wealth of easy and wonderful sourdough recipes. I found this recipe made about 16 biscuits.

Remove 1 cup sourdough starter from your supply in the refrigerator. Let stand at room temp for a few minutes before mixing in.

1-1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup shortening
1/2 cup raisins
1 cup sourdough starter
2 Tablespoons melted butter

Grease a baking sheet; set aside. Preheat oven to 425F. In a large bowl stir together flour, baking powder, baking soda, salt, brown sugar, cinnamon and nutmeg. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Add raisins and sourdough starter. Stir until well blended. Turn out onto lightly floured surface. Knead dough about 30 seconds. Roll out dough 1/2 inch thick. Cut the biscuits with a biscuit cutter or glass dipped in flour. Arrange on pan with sides of biscuits touching each other. Brush tops with melted butter. Bake in preheated oven 12 to 15 minutes or until tops are golden brown. Remove from pan. Serve hot.

Note: The original recipe says it makes 20 to 22 biscuits - 2 to 2-1/2 inches across. I use an old biscuit cutter and it makes 16.

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