Sourdough Camp Biscuits
Tangy, flaky biscuits leavened with a living sourdough starter kept warm and fed by chuckwagon cooks between roundups. They're baked in a Dutch oven with hot coals above and below.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 190 kcal
Equipment
- •Dutch oven or cast iron skillet
- •Biscuit cutter
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 8
- carbs
- 26
- protein
- 4
- calories
- 190
Instructions
- 1
Whisk the flour, baking powder, baking soda, salt, and sugar together in a bowl.
- 2
Cut the cold butter into the flour mixture until pea-sized crumbs form.
- 3
Stir in the sourdough starter and buttermilk. Mix just until a rough, clumpy dough forms.
- 4
Turn the dough onto a floured surface. Pat it down to 1-inch thickness.
- 5
Cut biscuits with a floured cutter. Place them close together in a preheated Dutch oven.
- 6
Bake with coals above and below, or in a 425°F oven, for 20-25 minutes until golden.
- 7
Serve warm with butter.
Chef's tips
Handle the dough gently and use a light touch when cutting so the biscuits rise tall instead of dense.
Storage
Store cooled biscuits in an airtight container up to 2 days.
Reheating
Warm in a 325°F oven for 8 minutes.
Common mistakes to avoid
- •Working the dough too much, which makes the biscuits tough
- •Using bottom coals that are too hot, which burns the biscuits before the inside cooks
Serving suggestions
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