Demonstration of Sourdough Biscuits at Silver Dollar City

Each fall we partake in the National Cowboy and Harvest Festival at Silver Dollar City in Branson, MO. Here is one of our shows/demonstrations of our sourdough biscuits, taken from A Taste of Cowboy cookbook. Sourdough Biscuits 1 ( 1⁄4-ounce) package rapid-rise yeast 3 cups Sourdough Starter (below) 4 to 5 tablespoons sugar 1⁄3 cup vegetable oil 2 1⁄2 tablespoons baking powder 2 teaspoons salt 2 1⁄2 to 3 cups all-purpose flour 1. Preheat the oven to 350°F with a rack in the middle. Butter a 9-x-13-inch baking pan or 12-inch cast iron skillet. 2. In a large bowl, dissolve the yeast in the starter. Whisk in 4 tablespoons of the sugar and let sit for 1 minute. 3. Whisk in the oil, baking powder, and salt. At this point, taste the starter. If it is too tart, add a little more sugar, to taste. Remember, the first time you use the starter, it will be the sourest. 4. Slowly begin stirring in the flour until it makes a soft dough and is no longer sticky. Turn the dough out onto a floured surface and roll out to about 1/2 inch thick. 5. Cut out about 16 rounds with a biscuit cutter and place on the baking pan or skillet close together. 6. Cover the biscuits with a buttered piece of wax paper and let rise in a warm place for 40 minutes to 1 hour, or until nearly doubled in size. 7. Uncover the biscuits and bake for 25 - 35 minutes, or until golden brown. Brush with melted butter and serve warm.