Gold Rush Sourdough Biscuits

Name: Gold Rush Sourdough Biscuits
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10 servings
Cuisine: Alaskan
Ingredients: 1 cup Active sourdough starter; 2 cups All-purpose flour; 1 tbsp Baking powder; 0.25 tsp Baking soda; 0.5 tsp Salt; 0.5 cup Cold butter; 0.25 cup Milk

Flaky, tangy biscuits leavened with sourdough starter, a practical camp bread from Alaska's gold rush era.

🇺🇸United States· Alaska

Prep: 20 min
Cook: 20 min
Total: 40 min
Servings: 10
Difficulty: Medium
Calories: 190 kcal

Ingredients

0 of 7 gathered

Servings

Equipment

•Baking sheet
•Biscuit cutter

Nutrition

Per serving, approximate

Calories: 190 kcal
fat: 8
carbs: 24
protein: 4
calories: 190

Instructions

1
Heat your oven to 425°F. Line a sheet pan with parchment paper.
2
Whisk the flour, baking powder, baking soda, and salt together in a large bowl.
3
Cut the cold butter into the flour mixture until it looks like coarse crumbs.
4
Stir in the sourdough starter. Add a splash of milk if the dough is too dry to stick together.
5
Place the dough on a floured surface. Gently pat it into a 1-inch thick circle.
6
Cut out biscuits using a floured cutter and place them on the sheet pan.
7
Bake for 15-18 minutes until the tops turn golden brown.
8
Serve the biscuits warm.

Chef's tips

Keep the butter and starter cold before baking for the flakiest layers. Do not mix or knead the dough too much, or the biscuits will turn tough.

Storage

Store at room temperature for 1 day or freeze for up to 1 month.

Reheating

Warm in a 350°F oven for 8-10 minutes.

Common mistakes to avoid

•Handling the dough too much, which makes the biscuits heavy and dense.
•Patting the dough too thin, which makes flat biscuits instead of tall, flaky ones.