Biscuits from Herman

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Biscuits from Herman

Recipe Information
Description: Pioneer recipe for a tender biscuit with sourdough's delicious kick! Herman is the tradional name of the cook's jar of Sourdough Starter. Source: S. Chokel Serves/Makes:12 large biscuits, 18 small. Ingredients 2 cups (475 ml) flour, unbleached always best 1 tsp (5 ml) baking powder 1/2 tsp (2 ml) baking soda 1 tsp (5 ml) coarse salt, or 1/2 tsp (2 ml) of table salt 1/3 cup (80 ml) lard, (Vegetable shortening a good substitute) 1/2 cup (125 ml) of Herman (sourdough starter) 1/2 cup (125 ml) buttermilk (plain yogurt can be substituted) Preparation Preheat oven to 450 degrees (225 C.). In a large deep mixing bowl, mix together the flour, baking powder, baking soda, and salt. With a pastry blender, two knives, or most traditionally, using your fngertips cut the lard (or shortening) into the flour mixture until the mixture resembles coarse meal. Add the starter and enough buttermilk (or yogurt) to make a soft dough. Knead lightly for about 10-12 times on a floured surface. Roll out or pat the dough to about 1/2 to 3/4 inchs thick. With a cookie cutter or a rim of a glass, cut biscuits the size you want and place them on an ungreased cookie sheet. Bake for about 9 to 12 minutes or until lightly browned in the 450 degree (225 C.) oven. Comments This is a very, very old recipe. It was handed down to me from my great-grandmother about 30 years ago. It is a family recipe from when she got it from her mother before living in a "soddie" and homesteading in South Dakoka's then frontier. Hint: In my family, the women have a very unconventional but EASY and PERFECT solution for cutting out biscuits and cookies. We took cans of varying sizes and opened them at both ends, took off all the wrappings, cleaned them very well and we nest and stack them. They are perfect for cutting out anything and everything!! As an example, for small sugar cookies, use a smaller can of mushrooms or mandarin oranges. For bigger cookies or small turnovers, use a soup can. I use a giant can of peaches for the bigger turnovers or pierogies. Depending on what you are making, you can find a can!

Recipe Information

Description:: Pioneer recipe for a tender biscuit with sourdough's delicious kick! Herman is the tradional name of the cook's jar of Sourdough Starter.

Source:: S. Chokel

Serves/Makes:12 large biscuits, 18 small.

Ingredients

2 cups (475 ml) flour, unbleached always best
1 tsp (5 ml) baking powder
1/2 tsp (2 ml) baking soda
1 tsp (5 ml) coarse salt, or 1/2 tsp (2 ml) of table salt
1/3 cup (80 ml) lard, (Vegetable shortening a good substitute)
1/2 cup (125 ml) of Herman (sourdough starter)
1/2 cup (125 ml) buttermilk (plain yogurt can be substituted)

Preparation

Preheat oven to 450 degrees (225 C.).
In a large deep mixing bowl, mix together the flour, baking powder, baking soda, and salt.
With a pastry blender, two knives, or most traditionally, using your fngertips cut the lard (or shortening) into the flour mixture until the mixture resembles coarse meal.
Add the starter and enough buttermilk (or yogurt) to make a soft dough.
Knead lightly for about 10-12 times on a floured surface.
Roll out or pat the dough to about 1/2 to 3/4 inchs thick.
With a cookie cutter or a rim of a glass, cut biscuits the size you want and place them on an ungreased cookie sheet.
Bake for about 9 to 12 minutes or until lightly browned in the 450 degree (225 C.) oven.

Comments

This is a very, very old recipe. It was handed down to me from my great-grandmother about 30 years ago. It is a family recipe from when she got it from her mother before living in a "soddie" and homesteading in South Dakoka's then frontier.

Hint: In my family, the women have a very unconventional but EASY and PERFECT solution for cutting out biscuits and cookies. We took cans of varying sizes and opened them at both ends, took off all the wrappings, cleaned them very well and we nest and stack them. They are perfect for cutting out anything and everything!! As an example, for small sugar cookies, use a smaller can of mushrooms or mandarin oranges. For bigger cookies or small turnovers, use a soup can. I use a giant can of peaches for the bigger turnovers or pierogies. Depending on what you are making, you can find a can!