Jim's Sourdough Biscuits

These are old-school pull-apart biscuits, the kind that show up at a ranch breakfast. The secret is patience and a lively starter.

You begin by letting sourdough starter, milk, and flour rise together into a bubbly sponge. That slow ferment is where the tang comes from, while a little baking powder and soda stirred in at the end guarantee lift even when your starter feels sleepy.

Go easy on the dough. A light hand keeps the biscuits tender, so knead just until it holds together.

Here’s the part that sets them apart: each round gets dipped in warm bacon grease, or a blend of melted butter and oil, before it goes in the pan. Crowding them close keeps the sides soft and lets them rise into each other, so you tear them apart instead of cutting.

A final rise in a warm spot before baking rewards you with a golden top and a fluffy, layered middle.

Chef Tips

• Make sure the starter is active and bubbly before you build the sponge; a sluggish starter means flat biscuits.
• Bacon grease is the classic dip and adds savory backbone, but a half-and-half mix of melted butter and oil works for a milder flavor.
• Set the biscuits close together in the pan so they brace each other as they rise, giving you tall biscuits with soft, tear-apart sides.

Variations

• Brush the tops with melted butter and a pinch of flaky salt the moment they leave the oven.
• Fold grated cheddar and chopped chives into the dough for savory breakfast biscuits.
• Roll the dough a touch thicker and bake fewer per pan for taller, fluffier rounds.