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Red-Chili Biscuits

  Yield/Servings: 1 dozen  
2 cups all-purpose flour
1 tablespoon sugar
12 tablespoon baking powder
2 teaspoon salt
1/3 cup lard or shortening
1 tablespoon chili powder
1/2 cup shredded cheddar cheese
1 1/2 cups Sourdough Starter
Mix up the flour, sugar, baking powder and salt. Then cut in the lard until it looks like fine meal. Now throw in the chili powder, cheese, and Sourdough Starter. Mix until flour is moistened. Place mixture on a floured surface. Knead lightly and pat to 1/2-inch thick. Cut with a 1 1/2-inch cutter. Put biscuits in greased pan and bake in a 400 degree oven for 20-25 minutes.

Sourdough Starter

1 quart lukewarm water
1 package dry yeast
2 teaspoons sugar
4 cups all-purpose flour

Pour the water in a crock about twice as big as the mixture, then add yeast and sugar to soften. Stir in flour. Cover with a clean cloth. Let rise until mixture is light and slightly aged (about 2 days). Mixture will thin as it stands, so add flour as needed. As you use sourdough from the crock, replace it with equal amounts of flour and water.
Recipe Source: Marlboro Authentic Chuckwagon Cookin
Submitted by: Creative Cooking USA

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