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1
Prepare the Sourdough Starter the night before.
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2
Preheat the oven to 400 degrees F.
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3
Sprinkle yeast in the starter and stir.
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4
Add sugar and stir.
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5
Add salt and stir.
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6
Add baking powder and baking soda and stir.
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7
Add oil and then gradually add flour, stirring well after each addition.
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8
Place dough on a floured board and sprinkle more flour on top of dough.
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9
Flatten dough by hand to about 1/2-inch thickness and then cut with a biscuit cutter.
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10
Spray a 16-inch Dutch oven with non-stick cooking spray and then add a little oil to the bottom of the Dutch oven.
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11
Place biscuits in Dutch oven, being careful not to overcrowd them.
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12
Top with melted butter and set aside to let rise until wrinkles are gone, about 1 hour.
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13
Bake, with coals on the lid, for 25 or 30 minutes or until golden brown.
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14
2 (1/4-ounce) packages active dry yeast
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15
8 cups warm water (105 to 115 degrees F)
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16
2/3 cup sugar
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17
8 cups all-purpose flour, sifted
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18
1 raw potato
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19
Dissolve yeast in warm water and whisk to combine.
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20
Add sugar and whisk until sugar dissolves.
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21
Add sifted flour, 2 cups at a time, whisking after each addition to combine.
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22
Peel, wash, and cut the raw potato into quarters; add potato to the flour mixture.
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23
Place starter in a large, deep bowl, cover it with a towel, and let rest in a warm place overnight.
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24
The starter should be made ahead of time, even 3 to 4 days ahead.
