Guest Hanta Yo Posted November 19, 2008 Report Share Posted November 19, 2008 This is a recipe I made up a number of years ago. I keep sourdough around for making sourdough biscuits, they make this recipe really good!!! This is one of my spouses' favorites... Cut 2 lb venison, elk or beef into small bite size pieces. (Venison is the best-very tasty) Sear in 1/4 C lard, cook for 10-20 min or until meat is tender. In bowl: Mix 2 cans cream of chicken mushroom soup or 1 can cream of mushroom soup and 1 can cream of chicken soup. Add 1 can milk. Mix well together and add to meat (don't dump out the lard). Simmer till thick, add 1/2-1 t garlic powder (or to taste), 1/4 t pepper, 1/4 t salt. Sourdough biscuits (or use cloud biscuits) 1/2 C starter 2 1/2 C unsifted flour 1 T sugar 1/2 t soda 1 C milk 1 t salt 1 t Baking Powder Mix starter, milk, and 1 C of flour in large bowl, cover and let rise at room temp for 6-8 hrs. Turn this very soft dough onto 1 C flour on bread board. Combine salt, sugar, baking powder and soda with remaining flour and sift over top. With hands, mix dry ingredients into a soft dough, kneading slightly to get correct consistency. Roll out to 1/2 in thickness and use biscuit cutter (I use 2 sizes, one about 2 1/2", the other 1 1/2"). Place on greased cookie sheet and let rise (they usually don't double in size until you bake them) for 1/2 hr. Bake at 400 degrees for 15-20 min. I usually double this recipe because my family just loves this recipe!! Good for breakfast or for supper!!! Cloud Biscuits SIFT TOGETHER: 2 C sifted all purpose flour 1 T sugar 4 t Baking Powder 1/2 t salt Cut in 1/2 C shortening till mixture crumbles. Combine 1 Beaten egg 2/3 C milk Add to flour mixture all at once. Stir till dough follows fork around bowl. Turn out on lightly floured surface, knead gently with heel of hand about 20 strokes. Roll to 3/4 inch thick. Dip 2 inch biscuit cutter in flour, cut straight down through dough, no twisting. Place on ungreased baking sheet close together for sides, 3/4 inch apart for crusty biscuits. Bake at 450 for 10-14 min or till golden brown. Makes about 2 doz. Quote Link to comment Share on other sites More sharing options...
birdhunter39 Posted December 18, 2008 Report Share Posted December 18, 2008 all that sounds real good Quote Link to comment Share on other sites More sharing options...
Ladybird Posted January 6, 2009 Report Share Posted January 6, 2009 that dose sound real I have to try it,thanks for sharing Quote Link to comment Share on other sites More sharing options...
mrswtnhunt Posted January 17, 2009 Report Share Posted January 17, 2009 Yummy. Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted January 19, 2009 Report Share Posted January 19, 2009 Welcome to the forums. Sounds pretty good. Usually use cabelas breakfast sausage kits to make patty veni sausage here, it makes for great sausage biscuits and gravy. Quote Link to comment Share on other sites More sharing options...
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