Sourdough Biscuits

Prep Time: 15 minutes

Total Time: 1 hour and 40 minutes

Makes about 16 biscuits

Sourdough was a staple in old cow camps because milk and buttermilk were hard to come by on the trail. Along with beans and coffee, biscuits were about all a cowboy was going to get. This started out as Grandma’s recipe that I tweaked so they turn out light and fluffy. The biscuits have a sweeter and softer sourdough flavor than traditional San Francisco sourdough. Be sure not to overwork the dough. Like I always say, the only time I “knead” biscuit dough is when I’m broke!

• 1 (¼-ounce) package rapid-rise yeast
• 3 cups Sourdough Starter (see recipe)
• 4 to 5 tablespoons sugar
• ⅓ cup vegetable oil
• 2½ tablespoons baking powder
• 2 teaspoons salt
• 2½ to 3 cups all-purpose flour
• 2 tablespoons butter, melted

1. Preheat the oven to 350°F with a rack in the middle. Butter a 9-x-13-inch baking pan or 12-inch cast iron skillet.

2. In a large bowl, dissolve the yeast in the starter. Whisk in 4 tablespoons of the sugar and let sit for 1 minute.

3. Whisk in the oil, baking powder, and salt. At this point, taste the starter. If it is too tart, add a little more sugar, to taste. Remember, the first time you use the starter, it will be the sourest.

4. Slowly begin stirring in the flour until it makes a soft dough and is no longer sticky. Turn the dough out onto a floured surface and roll out to about ½ inch thick.

5. Cut out about 16 rounds with a biscuit cutter and place on the baking pan or skillet close together.

6. Cover the biscuits with a buttered piece of wax paper and let rise in a warm place for 40 minutes to 1 hour, or until nearly doubled in size.

7. Uncover the biscuits and bake for 20 to 25 minutes, or until golden brown. Brush with melted butter and serve warm.