FCFWORLD Dutch Oven Cooking

SOURDOUGH BISCUITS makes about 2 Dozen 2 cups all-purpose flour 1 Tbsp sugar 1 Tbsp baking powder 3/4 tsp salt 2 cups Sourdough Starter (see below) 2 or 3 Tbsp shortening Combine flour, sugar, baking powder, and salt in a large bowl; add starter; mix to make firm dough. Add water if needed. Cover and let rest 5 minutes. Grease Dutch oven generously with shortening. Dip fingers into shortening; pinch off dough balls the size of large walnuts and shape into round balls. Place close to each other in greased pan and let rise for 15 minutes. Place in Dutch oven and bake under coals for 25 to 30 minutes. Making Starter: Soften 1 package active dry yeast in 1-quart lukewarm (110 degrees F) water in a large bowl. Add 2 Tbsp sugar and 4 cups all-purpose flour. Beat to mix. Cover with kitchen towel and place in warm place to sour for 2 to 4 days. After mixture has reached desired sourness, keep in refrigerator. For campout; Store in cooler until needed. Submitted by: Maai - Dutch Oven and Cast Iron Skillet Cooking Back to Dutch Oven cooking