Sunday, August 14, 2011


Ron at Rogue Dutch Oven Cookers suggested I try his Golden Sourdough Biscuits.  I just love the sharing between countries but to me biscuit=cookie and I know generally scone=biscuit to our American friends.  I used some of my Rye starter as I have put "Herman" to sleep in the refrigerator till I decide to light up the beads and do some camp oven cooking.  

For the recipe visit Rogue Dutch Oven Cookers

There was no photo posted, I was just not sure what I would end up with. These are wonderful, buttery,  soft,  and light with a nice crust. Somewhere between scone and bread. They seemed to have risen properly but rounded in the oven.  I had them with some of the rockmelon (cantaloupe) jam I still had.  They are so buttery that I didnt add more butter.  They would be wonderful with bacon and egg.  Thanks Ron for the suggestion I have just added another kilo to my waist line.


  1. Thanks for the credit. I love sharing with all,but even more with you.You are an amazing cook, and good friend. We burned a lot of "heat beads" yesterday. we held our bi-monthly D.O.G.3 cooks, 6 dishes, and great weather, along side Little Butte Creek, I Eagle Point, OR. Posting and photos later. Ron

  2. Sounds like a great day, I will look forward to seeing your photos.