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Vintage Sourdough Biscuits

Vintage Sourdough Biscuits // Karista's Kitchen

What could be more comforting or more satisfying than a big ole Vintage Sourdough Biscuit? Biscuits are total comfort food for me.

Not only are biscuits comforting but they have the most wonderful and inviting texture that makes my taste buds happy.

I created this particular photo and recipe for a fun food article all about wild west chuckwagon dinners. Back in the old west days, sourdough biscuits were considered a special treat when dining at the Chuckwagon.  The Chuckwagon cook would make a sourdough starter and keep it on the wagon in a dark ceramic crock and use it for biscuits, breads and sweets.

When I was growing up in the south, my sweet neighbor, who we called Aunt Nancy, used to make all sorts of baked goods. One of those baked goods was sourdough biscuits. I remember being amazed by her culinary prowess and how she’d whip up those vintage sourdough biscuits so easily; and just in time for the evening meal.

You can find several recipes online to make your own sourdough starter, which takes about 3-4 weeks.  Or, you can order sourdough starters online and then keep them going in your kitchen for these biscuits, breads and special treats throughout the year. I especially like having this starter on hand for holiday biscuit baking. Which is when most of my biscuit making seems to happen.

It’s still hot here and vintage sourdough biscuits don’t seem quite appropriate for the weather. But it is September and I say, let the baking begin! 

Delicious Wishes and Loads of Love,


Vintage Sourdough Biscuits

Serving Size: 8 biscuits

Vintage Sourdough Biscuits


  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon sugar
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • 6 tablespoons cold butter, cubed
  • 1 cup unfed sourdough starter


  • Pre-heat the oven to 425F.
  • Whisk together the all-purpose flour, salt, sugar, baking soda and baking powder. Add the cold butter to the flour mixture and then using a pastry cutter, cut the butter into the flour until it resembles little crumbles.
  • Stir in the sourdough starter and mix until the dough comes together. Turn the dough out onto a floured surface and knead the dough into a small disc. Wrap the disc in plastic wrap and refrigerate the dough for 30 minutes. This isn’t absolutely necessary; however, I find that cooling the dough keeps the butter from getting too soft and yields a flakier biscuit.
  • To make the biscuits, add a little flour to the top of the disc and then roll out the dough to about ¾ of an inch thick. Cut biscuits with a 2 or 3-inch biscuit cutter and then place them in a buttered cast iron skillet, round cake pan or pie plate.
  • Place the pan in the oven and bake for about 12-15 minutes or when the biscuits are golden on top. Remove the biscuits from the oven and let them cool for about 5 minutes. Serve with jam, honey and butter or slices of ham and cheese.
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    Lavender Biscuits

    Lavender Biscuits

    I remember the first day of my ninth grade Home Economics Class.  A class filled to the brim with giggling, and not so serious, ninth grade girls. Half listening to our Teacher talk about the foundation of Southern cuisine. The biscuit.

    Bet you thought I was going to say Fried Catfish or Grits.  Which can be quite delicious, especially if my Mother-in-law is preparing the dish.

    However, on that first day of ninth grade Home Economics, the Southern biscuit ruled.  It was the very first pastry I learned to bake on my own.

    I ended that class with huge pride for my biscuit baking talent.  I baked biscuits for my family, for my friends, for my extended family and for my Grandparents when I went to stay with them for the summer.  Even the “not so soft” biscuits were consumed by my darling Grandfather.  He said they were good for his teeth.   I had become a biscuit baking machine.

    And that… is the extent of my baking career.

    I really do love a good pastry.  When I have time, it’s fun to hang out in the kitchen testing a new scone recipe or test my not so evident baking skills with a homemade cake or pie.  But if I had to choose something to bake, it will always be a biscuit.

    I love rising early in the morning while the rest of the family sleeps.  Tank with his sleepy eyes half watching me cut in the cold butter and then roll out the dough, hoping something will fall to the floor so he can be helpful and “clean it up”.  Yes, this is why Tank is sometimes affectionately known as Pork Chop.  My sweeper of crumbs.  My little piglet.

    And when my nose is greeted with the cheerful aroma of baking biscuits that permeates the house, my soul feels comforted.  Pulling out the perfectly golden medallions from the oven and serving them in a linen lined basket with homemade preserves and fresh salted butter; makes me feel like every weekend morning was made for biscuits.

    Lavender Biscuits

    These little lovelies are filled with the essence of lavender.  You can add most anything to your biscuits, but living here in the Pacific Northwest where lavender grows abundantly, it seemed the perfect aromatic herb to include in my cherished biscuits.

    If you live in the Pacific Northwest, one of our largest Lavender Festivals happens every July in Sequim, Washington.  We used to fly over to Sequim every year to sample all the lavender wares and of course eat our fill of culinary treats filled with lavender.

    Makes about 8-12 small biscuits


    2 cups all-purpose flour

    1 tablespoon coconut palm sugar or regular sugar

    1 tablespoon dried culinary lavender buds

    1 tablespoon baking powder

    1 teaspoon salt

    8 tablespoons butter, cubed

    3/4 cup whole milk, or more if needed


    Pre-heat the oven to 400F.

    In a small spice grinder, coffee mill or food processor combine the sugar and dried lavender.  Grind until the lavender is fine and nicely dispersed in the sugar.  Just enough so someone doesn’t’ get a woody piece of lavender in their biscuit.  You can also do this in a sturdy mortar and pestle.

    In a large bowl combine flour, lavender sugar, baking powder and salt together. Cut butter into mixture until it begins to look like course cornmeal.  Make sure you leave pea sized pieces in your flour mixture for light and fluffy biscuits.  There is an entire science behind this explained to me by my friend and Pastry Chef, Laurie Pfalzer.  Check out her incredible baking blog at

    Make a well in the flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with a small biscuit cutter.

    Line a cookie sheet with parchment. Place biscuits on the parchment and then sprinkle with additional sugar or brush with heavy cream.  Bake for 12 minutes or until golden brown.

    Serve with homemade preserves, Devonshire cream or make breakfast ham and egg sandwiches with Gruyere cheese. Delicious!

    I also make this biscuit dough to top my blueberry cobbler.  Making it a Blueberry Cobbler with Lavender Biscuits.  🙂  I’ll post the entire recipe someday soon!