Oregon Trail sourdough biscuits

from Carl's starter 1847, It will need feeding about every couple of weeks, just add 1 cup warm dechlorinated water, 1 T raw Sugar and 1 cup flour. Once in a while add potato water. If it looks sick, add 1 T CIDER vinegar to give it a kick in the behind! Give the excess to a friend or you can keep some of it in the freezer for several months between feedings.

Oregon Trail sourdough biscuits

Photo by Andrea R.

  • Prep Time


  • Total Time


  • Servings



  • 1

    tb Active Dry Yeast

  • 1

    c Sourdough starter

  • c Water-Lukewarm

  • c Bread flour (I used some whole wheat pastry flour)

  • c raw Sugar

  • Melted Earth Balance

  • ¾

    tsp seaSalt ~note to self, STOP forgetting the SALT!!!


If you desire dissolve the yeast in warm water with a little sugar till bubbly. Sourdough is a yeast but risesfaster with added commercial yeast. In a large mixing bowl add sugar, salt, sourdough starter, yeast and flour. Cover; set in warm spot and let rise until double. Punch down and turn out onto floured work surface. Pat out to 3/4 inch thickness. Cut with biscuit cutter. (or the sawed off bottom half of a blue sake bottle) Dip both sides in butter or oil, and place on well-greased baking sheet. Let rise 15 min. Bake at 350F for 15-20 minutes or until golden brown. (the original recipe called for 425F, but mine got too brown on top too quickly)


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