Sourdough biscuits are a classic of homemade baking with roots in the culinary traditions of the southern United States, especially in states like Tennessee and Kentucky. This type of biscuit has been appreciated for generations for its light texture and slightly tangy flavor, characteristic of sourdough. In several Latin American countries, although the exact same technique may not be used, there are similar preparations that enjoy great popularity under different names, such as "bizcochos" in Argentina and Chile, or "galletas" in some regions of Mexico.
The sourdough starter, used to ferment the dough in this recipe, is a natural leavening agent that has been used since ancient times to bring life to breads and biscuits, providing a unique texture and aiding digestion. Mary Rogers, who popularized this recipe, added her special touch by combining traditional techniques with local ingredients, creating a fluffy and delicious biscuit that has remained a favorite in family homes to this day.
How to prepare Mary Rogers' Sourdough Biscuits
At bedtime, make a sponge with half a cup of starter, one cup of milk, and one cup of flour.
Let it rest all night if you want the biscuits for breakfast.
If you want them for midday, the sponge can be mixed in the morning and left in a warm place to rise.
However, unless the weather is very warm, it is always fine to let it ferment overnight.
It will become very light and bubbly.
When ready to prepare the biscuits, sift together the remaining cup and a half of flour and all the other dry ingredients except the baking soda.
Incorporate the shortening or butter with your fingers or a fork.
Add the baking soda dissolved in a little warm water to the sponge and then add the flour mixture.
Mix until a soft dough forms.
Knead lightly a few times to shape it.
Roll out to about 1/2 inch thick or a little thicker, and cut with a biscuit cutter.
Place close to each other in a 9 x 13 inch pan, turning them over to grease the top.
Cover and leave in a warm place to rise for about 45 minutes.
Bake in a 375-degree oven for about 30 to 35 minutes.
Leftovers are good, split and toasted in a sandwich toaster.
Ingredients: Active starter, Milk, Flour, Shortening, Sugar, Salt, Baking powder, Baking soda, Cream of tartar.
