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Sourdough Biscuits Recipe

In the Old West, sourdough was a dietary staple of pioneers, miners, and cowboys.


  • 4 cups sourdough starter (see below)4 cups all-purpose flour, sifted
  • 1 teaspoon salt
  • 2 Tablespoons sugar
  • 3 heaping teaspoons baking powder
  • 4 Tablespoons shortening
Cast iron skillet of sourdough biscuits.
This biscuit recipe originated with Richard Bolt, a cook at the renowned Pitchfork Ranch near Guthrie, Texas, for more than 40 years.
  1. Heat oven to 350 degrees.
  2. In a large bowl, form a hollow in 4 cups flour and pour in 4 cups sourdough starter.
  3. Add salt, sugar, baking powder, and shortening. Mix well. \
  4. Pinch off balls about the size of an egg and place in a well-greased 14-inch Dutch Oven or cast-iron skillet.
  5. Grease tops generously and set aside in a warm place to rise, about 5-10 minutes. (The closer the biscuits are crowded in the pan, the higher they will rise.)
  6. Bake 30 minutes or until nicely browned. Consistent heat is crucial when using a Dutch Oven.