![]() The Chuckwagon cook would make a sourdough starter and keep it on the wagon in a dark ceramic crock and use it for biscuits, breads and sweets. Back in the old west days, sourdough biscuits were considered a special treat when dining at the Chuckwagon. I created this particular photo and recipe for a fun food article all about wild west chuckwagon dinners. Not only are biscuits comforting but they have the most wonderful and inviting texture that makes my taste buds happy. Together, they enjoy DIY projects, furniture refinishing, gardening, and canning.What could be more comforting or more satisfying than a big ole Vintage Sourdough Biscuit? Biscuits are total comfort food for me. She lives with her husband and two rescue pets a sweet toy fox terrier and a cat who showed up one day and moved into the house. Today, she lives in Bertie County, North Carolina, an agricultural rural area with more chickens than people. In fact, she had no idea that she could purchase veggies and fruits in pre-packed steel cans until she went to college and made a food run. She pursued these natural wellness certifications due to her love for herb gardening.ĭespite freelancing to make a living, her love is "all things home."ĭeborah grew up in a family that grew a large vegetable garden and a fruit orchard, helping her parents pull weeds and can home-grown foods as part of her childhood. In addition, she holds a Certificate in Natural Health from a fully-accredited program and is a Certified Herbologist. in Secondary Education/English and a Spanish Minor. If you don't use them right away, plan to reheat them before you eat them.ĭeborah Tayloe is a full-time blogger, children's book author, and freelance writer, contributing to large publications. Remove the biscuits and serve them while hot-they are best served fresh.Use tongs to gently flip the biscuits and bake them top down (to brown the tops) for 10 minutes. The bottom of the biscuits will have a lightly browned bottom. Using a spoon to scoop and lightly shape the biscuits, drop them onto an ungreased baking sheet (I used a stoneware cookie sheet). ![]() Do not overwork the dough, as you do not want to melt the butter.
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