Sourdough Biscuits From Starter

Before packaged yeast, frontier cooks raised their biscuits with a bubbling sourdough sponge, and that is exactly what these are. You start by beating flour and salt with warm water or canned milk into a smooth batter, then leave it in a warm spot until it sours and ferments, developing that signature tang and natural lift.

The baking soda is the clever balance. Stirred in at the end, it reacts with the sour batter’s acidity, neutralizing some of the sharpness while creating bubbles that make the biscuits rise light and tender.

From there it is a quick knead, just until the dough stops sticking, then cut into rounds and cook in a generously greased pan until golden. The grease crisps the bottoms and gives them that old-fashioned, skillet-fried edge.

Tangy, soft, and a little chewy, these are the kind of biscuits that taste of another era and pair with everything from butter and honey to a ladle of gravy.

Kitchen Tips

• Let the batter ferment in a warm spot until it is visibly bubbly and smells pleasantly sour; that is where the rise and flavor come from.
• Add just enough flour to make the dough workable, since too much makes the biscuits dense and dry.
• Don’t over-knead; stop as soon as the dough is no longer sticky to keep them tender.
• Get the greased pan good and hot before the biscuits go in for crisp, golden bottoms.

Variations

• Brush the tops with melted butter as they come out of the pan.
• Use canned (evaporated) milk instead of water for a richer, softer crumb.
• Stir in a little sugar or honey to soften the sour edge.