Sourdough Biscuit Recipe
July 26th, 2008 by chuck
Home home on the range … I remember singing that song as a kid sitting around the campfire with family and friends. My Mom, would pull out the guitar and we would all sing camp songs. These sourdough biscuits bring back those old memories. I can just see the Cowboy cook whipping up a batch of these delicious biscuits over a campfire in a large cast iron pot. While the cowboys where out on the range herding the cattle.
Many of the Cowboy cooks were experts at sourdough baking. They would maintain a sourdough pot and regularly made breads and biscuits for the ranch hands. I’ve heard stories of the cooks keeping a 5 gallon keg and mixing some flour and water into a starter each day, and set it out in the sun to ferment. At night they would wrap it in a blanket to keep it warm and on really cold nights they would take it to bed with them. Cowboy cooks must have been very lonely back then lol.
These biscuits are soft and tender. I think it’s the bacon fat that really makes these biscuits something special. When I told my sister we were going to dip the biscuits in bacon fat, I thought her eyes were going to pop out of her head. She said, she felt her arteries hardening just thinking about them. But, really the bacon fat doesn’t over power the biscuits. It creates the most incredible texture, flavor and crunch when you bite into them. Absolutely delicious!
For a step by step class of this great tasting Sourdough Biscuit recipe click here.
For a printable recipe card of this Sourdough Biscuit Recipe click here.
For more free bread recipes go to our parent website at Cookingbread.com.
Oh, man those look good. I am convinced the way to a man’s heart is with bacon! These are going on the “must try” list for sure.
A gorgeous plate! I’ve never had sourdough biscuits… Interesting! Thanks for the link.
Cheers,
Rosa
Okay the butter shot sent me to the moon.
Freshly baked sourdough biscuits and beans would make a really nice meal.
Wow, those biscuits look delicious! Beautiful pictures as well. Now I want beans & biscuits…
oh my! i love biscuits, and those look amazing! lots of butter + a little bit of honey
Too funny. I would have been a little afraid of the bacon fat too. But I do understand that that is the sort of thing that sometimes really *makes* a recipe. There’s a reason that most people don’t publish the nutritional info. on their recipes!!
I’m back from vacation… so I’ll be visiting your blog again
Looks like the perfect accompaniment to tonight’s chicken dinner. I had some starter in the pantry so now I have biscuits raising on the stove top. Thanks!
Love the biscuits..but the baked beans..not so much…Only because my dad shoved baked beans up my nose when I was little because I wasnt eating them! No Im not joking…funny now, but not so funny back then! Our nickname for him was “Hitler” righfully so!
Had some leftover starter and was looking for a recipe instead of throwing it out. These sourdough biscuits went perfect with the Beef Barley Soup we had for dinner. Everyone at the table raved about these biscuits! Thanks for sharing.
Tried the recipe this morning as I had the bacon drippings and starter I wanted to use.
Recipe never mentions what to do with the 1 cup of milk…???? I added it in with the sourdough starter but it was way too much liquid for the amount of dry ingredients…so I stopped pouring it into the flour with about 3/4 cup that I poured back into my starter. Added more flour as I kneaded.
Biscuits turned out okay. Bacon fat gave them a nice crusty outside with soft inside. They were great with my homemade wild gooseberry jelly!
I agree with Peggy. They don’t tell you what to do with the milk. I followed the instructions and just started to knead the dough when I realized I had’nt added the milk. I added it and came up with a gooey dough that I kneaded more flour into. They did not rise and looked nothing like the picture. They were’nt tough but not flakey or fluffy.
They rose for me, but had no real flavor. I like butter biscuits better than baking soda ones. Other than the coating on the outside, these were flavorless.
This recipe, and several others like it on the internet, leave out a critical step – what to do with the milk. I finally found one that had that step. First critical step is: The night before mix starter, milk, and 1 cup of flour. Cover and let stand at room temp.