C. T. Suddeth

Cowboy sourdough biscuits: 4 cups sourdough starter; 4 cups flour; TSP salt; 2 TBS sugar: 3 heaping TSP baking powder; 4 TBS shortening; milk/buttermilk optional. Mix and put egg-sized balls in a cast-iron skillet or chuckwagon Dutch oven. 5 to 10 minutes to rise, cook about 30 minutes, until golden brown. [if using an oven, 350 degrees]

Sourdough Starter: 2-oz baker’s yeast or 3 ¼ -oz packets dry yeast; 4 cups warm water; 2 TBS sugar; 4 cups flour; raw potato, peeled/quartered. Mix and let rise; keep covered; feed potato chunks as needed.