Ranch Dutch Oven Sourdough Biscuits
Flaky, tangy biscuits leavened with a ranch sourdough starter and baked in a Dutch oven over coals or in a hot oven. They're a staple of Nevada cattle camp breakfasts.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 190 kcal
Equipment
- •Dutch oven or baking sheet
- •Biscuit cutter
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 7
- carbs
- 26
- protein
- 4
- calories
- 190
Instructions
- 1
Whisk the flour, baking powder, baking soda, and salt together in a large bowl.
- 2
Cut the cold butter into the flour mixture until pea-sized crumbs form.
- 3
Stir in the sourdough starter and milk just until a rough dough forms.
- 4
Place the dough on a floured counter and pat it 1-inch thick. Fold it over twice.
- 5
Cut biscuits with a floured cutter. Place them close together in a greased Dutch oven or sheet pan.
- 6
Brush the tops with milk.
- 7
Bake at 425°F for 16-20 minutes until golden brown on top.
- 8
Serve warm.
Chef's tips
Keep the butter and sourdough starter very cold for extra flaky layers. Handle the dough as gently and quickly as you can.
Storage
Store in an airtight container at room temperature up to 2 days.
Reheating
Warm in a 300°F oven for 5-8 minutes to refresh.
Common mistakes to avoid
- •Mixing or kneading the dough too much, which makes the biscuits tough.
- •Using warm butter, which melts too soon and ruins the flaky layers.
Serving suggestions
Cooked Ranch Dutch Oven Sourdough Biscuits?
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