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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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