• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About Me
  • Shop
  • Privacy Policy
  • Recipe Index
Flour On My Face
  • Home
  • Crock Pot Recipes
  • Easy Freezer Meals
  • Canning Recipes
  • Alfredo Sauce
  • Instant Pot Recipes
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About Me
  • Recipe Index
  • Shop
  • Alfredo Sauce
  • Crock Pot Recipes
  • Canning Recipes
  • Easy Freezer Meals
  • Food Dehydrator Recipes
  • Instant Pot Recipes
×
Home » sourdough » Sourdough Pinch Biscuits

Sourdough Pinch Biscuits

Published: Sep 7, 2020 · Modified: Mar 29, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Jump to Recipe
Fluffy biscuits in a cast iron pan.

Sourdough Pinch Biscuits are light and fluffy homemade sourdough biscuits made with sourdough starter. These homemade biscuits are so easy to make!

sourdough pinch biscuits in a cast iron skillet after baking golden brown
Sourdough Skillet Biscuits

These sourdough biscuits are reminiscent of cowboy biscuits that would be eaten after a hard day's work on the range.

They are perfect for sopping up the juices out of the bottom of a bowl filled to the brim with a rich and savory beef stew or chili.

If you love easy & amazing recipes join the Flour On My Face Newsletter and get each of my new recipes delivered right to your inbox.

Slather a big pat of butter on one as soon as they come out of the oven and you will be in heaven.

Ingredients

  • half cup well fed sourdough starter
  • three cups all-purpose unbleached flour, divided
  • 1 cup of whole milk, room temp
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon teaspoon salt
  • 2 tablespoons melted butter, divided

FAQ

Can I use yeast instead of sourdough starter?

No, this recipe is meant to be made using an active homemade sourdough starter.a fed and active sourdough starter in a mason jar with visible bubbles on the surface

Can I use something in place of whole milk?

Whole milk is an important ingredient because the fat content helps make the biscuits soft and fluffy. You could use buttermilk instead of whole milk but another type of dairy with a lower fat content will not yield the same results.

How do you make sourdough starter from scratch with two ingredients?

My homemade sourdough starter is made with two ingredients. All-purpose flour and filtered water. You can find the link to the instructions down below.

Can I use sourdough discard for this recipe?

Yes you can use your sourdough discard for this biscuit recipe but you will still need to feed it and build it up to ½ a cup of starter.

Equipment

  • 2 medium size mixing bowls
  • wooden spoon
  • plastic wrap or flour sack towel
  • silicone baking mat
  • 8-inch cast iron skillet
  • silicone brush
  • a metal spatula

Recipe Prep

Feed sourdough starter: As with all sourdough recipes made with a real sourdough starter you will need to feed your starter to get it nice and active.

I pull my sourdough starter out of the refrigerator the day before baking and feed it a couple of times during the day and once before I go to bed.

The day you plan to bake with it you will feed it once more about an hour before using it to make the sponge.

Example of an active sourdough starter in a clear glass bowl before mixing a sourdough sponge
Active sourdough starter before making a sponge

Make a sourdough sponge

The lifeblood of a sourdough sponge is an active sourdough starter. You will mix your newly fed and bubbly sourdough starter with the milk and part of the all purpose flour.

Sourdough sponge in a bowl after rising
Sourdough Sponge

The sponge will need to rise for at least 4 hours or up to overnight. If you leave it to proof overnight you might not see that the sponge has risen.

You can see in the photo that my sponge has risen and then deflated overnight. It is perfectly fine to use it.

Fluffy Sourdough Biscuits

Mix the dough

After the sponge has proofed mix the sugar, baking powder, baking soda, salt and 1 ½ cups of the all-purpose flour into the bowl of sourdough sponge with a wooden spoon.

Mix the dough into the sponge until it comes together forming a shaggy dough ball.

Dust a work surface with the remaining ½ cup of flour. Turn the sourdough biscuit dough out onto the floured surface.

I like to use a large silicone baking mat when I am working with bread or biscuit dough.

mixing the sourdough biscuit dough in a clear glass bowl until it holds together
Mixing the dough

Shaping the biscuits

Before beginning to shape the biscuits brush an 8-inch cast iron skillet with 1 tablespoon of melted butter.

Flour your hands and gently knead the dough a few times so it holds it shape. Work the dough into a 12 inch long log.

biscuit dough formed into a log and sliced in 1 inch slices
biscuit dough log

Pinch off a one inch section of the dough and form into a ball.

Alternately you can use a knife to mark the dough into one inch sections before pinching the dough pieces off.

shaping sourdough roll dough before placing in a baking pan or cast iron skillet

Baking Sourdough Pinch Biscuits

Place each of the shaped biscuits into the buttered skillet snugly together with the sides touching.

Melt the remaining tablespoon of butter and gently brush the top of each biscuit with the melted butter.

Sourdough pinch biscuit dough in a cast iron skillet with some rolls on the side

Cover the skillet with plastic wrap or a lint-free dish cloth and place it in a warm area to rise for 30 minutes.

shaped pinch biscuits in the pan before they have risen
Biscuits before rising

After 15 minutes preheat the oven to 375 degrees.

Homemade sourdough rolls that have risen in a cast iron skillet before baking
Biscuits after rising

Bake Until Golden Brown

Once the dough has risen to about double remove the plastic wrap or towel.

Bake the biscuits on the middle rack in the preheated oven for 25 to 30 minutes, or until the tops are golden brown and the biscuits are high and fluffy.

Brush the hot biscuits with more melted butter if desired.

Golden brown and fluffy fresh baked biscuits in a baking pan
Golden Fluffy Homemade Biscuits

Sourdough biscuits are perfect serves with soup, stews, chili or roast beef.

More Sourdough Recipes

  • How to Make A Sourdough Starter
  • Basic Sourdough Biscuit Recipe
  • Sourdough Focaccia with video (most popular sourdough recipe)
  • How to make fluffy Sourdough Pancakes
  • How To Make Sourdough Pizza Dough

Print the recipe

Sourdough Pinch Biscuits in a cast iron skillet fresh from the oven

Sourdough Pinch Biscuits

Arlene Mobley - Flour On My Face
Sourdough Pinch Biscuits are old fashioned cowboy sourdough biscuit recipe made with a sourdough starter. The sourdough biscuits bake up high and are fluffy on the inside and golden brown on the outside.
5 from 1 vote
Rate this Recipe
Print Recipe Pin Recipe Save Recipe Saved!
Click here to add your own private recipe notes.
Prevent your screen from going dark
Prep Time 1 d
Cook Time 30 mins
Proofing Time 8 hrs
Total Time 1 d 8 hrs 30 mins
Course Bread
Cuisine American
Servings 12 Biscuits
Calories 156 kcal

Ingredients  

  • ½ cup well fed active sourdough starter
  • 3 cups all purpose unbleached flour divided
  • 1 cup milk room temp
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons melted butter divided
Follow Flour On My Face on Pinterest

Instructions 

  • Feed your sourdough starter the day before beginning the recipe
  •  In a medium size mixing bowl mix ½ cup of fed active sourdough starter with 1 cup of the flour and one cup of room temperature whole milk.
  • Cover the bowl and place in a warm area for 4 to12 hours. The sponge will increase in size and possibly deflate depending on the amount of time you have left it to rise. If planning to bake the biscuits for dinner time you should start the sponges 8 hours before you plan to bake. The biscuits are best served hot straight from the oven.
  • After the sponge has proofed mix the sugar, baking powder, baking soda, salt and 1 ½ cups of the all-purpose flour into the bowl of sourdough sponge with a wooden spoon. Mix the dough into the sponge until it comes together shaggy dough ball.
  • Dust a work surface with the remaining ½ cup of flour. Turn the sourdough biscuit dough out onto the floured surface.
  • Before beginning to shape the biscuits brush the pan with 1 tablespoon of melted butter.
  • Flour your hands and gently knead the dough a few times so it holds it shape. Work the dough into a 12 inch long log.
  • Pinch off a one inch section of the dough and form into a roll. If the dough is sticky roll it in the flour before forming it into a ball.
  • Place each of the biscuits into the buttered pan snugly together with the sides touching.
  • Melt the remaining tablespoon of butter and gently brush each biscuit top with the butter. Cover the pan and place it in a warm area to rise for thirty minutes. After 15 minutes preheat the oven to 375 degrees.
  • Once the dough has risen to about double remove the plastic wrap or towel and bake the sourdough biscuits on the middle rack of the oven for 25 to 30 minutes, or until golden brown and the biscuits have risen.
  • Brush the hot biscuits with more melted butter if desired.
  • Serve the biscuits immediately.
  • Makes 12 sourdough biscuits.

Video

Recipe Expert Tips

Recipe Tips
  • Proofing: The sponge takes about 4 to12 hours to get bubbly and active. Start this process the night or early afternoon you want to bake. 
  • Rising: You will need an addition 30 to 60 minutes for the biscuits to rise in the pan before baking. Keep this in mind.
  • Baking: You will need an addition 30 to 60 minutes for the biscuits to rise in the pan before baking. Keep this in mind.
  • If you aren't comfortable eyeballing a one inch section of dough you can use a knife to mark the dough into one inch sections before pinching the dough pieces off.
  • To reheat leftover sourdough biscuits place the biscuits on a plate, cover with a damp towel and microwave for 1-2 minutes until warm in the center.
  • I like to use a large silicone mat when I am working with bread or biscuit dough.

Nutrition

Serving: 1Biscuit | Calories: 156kcal | Carbohydrates: 28g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 301mg | Potassium: 61mg | Fiber: 1g | Sugar: 2g | Vitamin A: 92IU | Calcium: 48mg | Iron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2
« Crock Pot Creamy Chicken Alfredo Tortellini
September Weekly Meal Plan 2 »
  • Tweet
  • Yummly
  • Mix
  • Share
  • Email

About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I love helping busy families get dinner on the table. Learn more here

social social social social social

We Have Been Featured In

Flour On My Featured In Image

Todays Popular Recipes

4th of July Recipes

Tuna Pasta Salad recipe served on a Fiestware saucer and in a vintage Pyrex nesting bowl.

Creamy Tuna Pasta Salad Recipe

A serving of Hibiscus lemonade in a glass with lemon slice and mint sprig garnish.

Hibiscus Lemonade

A glass and pitcher filled with Carambola Iced Tea.

Carambola Iced Tea Cooler Recipe

Kraft Zesty Garden Pasta Salad

Italian Garden Pasta Salad Recipe

20 Iced Tea Recipes via flouronmyface.com

20 Iced Tea Recipes

Crock Pot Pulled Chicken Sandwich with sliced pickles and jalapeno peppers on a bun.

Crock Pot BBQ Pulled Chicken (5 ingredients)

More 4th of July Recipes;

Canning

jam making, preserving, peach ja,. picking blackberries, Georgia Blackberries

I've been Jamming: A Tale of Picking Wild Georgia Blackberries

Sweet and spicy Peach and Rosemary jam spread on a biscuit.

Savory Peach Rosemary Jam Recipe

Ball Blue Book favorite canning recipes via flouronmyface.com

Ball Blue Book Guide to Preserving Recipes

Balsamic Roasted Peach Vanilla Butter, roasted peaches, balsamic vinegar, balsamic fruit

Balsamic Roasted Peach Vanilla Butter

Half pint canning jars filled with Peach Lime Chutney.

Sweet Spicy Peach Lime Chutney Recipe

Toasted English Muffins with cream cheese and peach orange marmalade spread over the top on a teal glass plate.

How To Make Peach Orange Marmalade Recipe

More Canning Recipes;

Drinks

Pink Mimosa in a glass.

Pink Rose Mimosa Recipe

overhead photo of a fill glass pitcher of fruity sangria

Refreshing Red White Blue Sangria

Coconut Mojito in a glass with mint and lime wedge.

Coconut Mojito

A serving of Hibiscus lemonade in a glass with lemon slice and mint sprig garnish.

Hibiscus Lemonade

More Drinks;

Food Preserving

Overhead photo of dehydrated oregano in a spice bottle on a napkin with a white mortar and pestle in the background.

How to Dehydrate Oregano

Cherry Vanilla Pie Filling via flouronmyface

Sweet Cherry Vanilla Pie Filling

a mason jar filled with Quick Pickles Tomatoes and Peppers

How To Make Quick Pickled Green Tomatoes and Peppers

Sliced dehydrated peaches in a bowl on a napkin.

Dehydrated Peaches

More Food Preserving;

Herbs

Overhead photo of dehydrated oregano in a spice bottle on a napkin with a white mortar and pestle in the background.

How to Dehydrate Oregano

Overhead image of a crock filled with kosher dill barrel pickles.

How To Make Kosher Dill Barrel Pickles

a wine glass filled with Sangria and fruit

Fruity Sangria

Balsamic Roasted Tomato Garlic Bites, Triscuit, #TriscuitSnackoff

Roasted Balsamic Tomato Garlic Bites

More Herb Recipes;

Pasta Salad Recipes

Kraft Zesty Garden Pasta Salad

Italian Garden Pasta Salad Recipe

pasta salad recipe, sour cream pasta salad recipe, sour cream cheddar pasta salad

Sour Cream Cheddar Pasta Salad

Glass bowl filled with broccoli and tomato pasta salad.

Broccoli and Tomato Pasta Salad

Pasta Medley Salad Recipe

More Pasta Salads;

Freezer Meals

Freezer Meals: Crock Pot Southwestern Hamburger Soup recipe via flouronmyface.com

Freezer Meals-Southwestern Hamburger Soup

Freezer Meal Sausage Garbanzo Bean Soup recipe with crock pot and stove top cooking directions.

Freezer Meal Sausage Garbanzo Bean Soup

Filled trays of ground beef freezer meals

25 Ground Beef Freezer Meals

25 Boneless Chicken Breast Freezer Meals

More Freezer Meals;

Crock Pot Recipes

Spicy cherry meatball appetizers on serving cups.

Crock Pot Cherry Jalapeno Meatballs

Crockpot recipe: Crock Pot Chicken Rosa Alfredo recipe via flouronmyface.com

Crock Pot Chicken Rosa Alfredo

Easy Crock Pot Baked Beans Deluxe, Easy Baked Beans

Vintage Recipe Project: Baked Beans Deluxe

A white plate with 3 sliders made with homemade meatballs.

Crock Pot Meatballs

A Pepperoni Pizza Meatball Sub served with chips on a plate.

Crock Pot Pepperoni Pizza Meatball Subs

A serving of Crock Pot Ham and Egg Breakfast Casserole

Crock Pot Ham Egg Breakfast Casserole

More Crock Pot Recipes;

Instant Pot Recipes

London Broil with vegetables and homemade gravy on a dinner plate.

Best Instant Pot London Broil with Gravy

Instant Pot Brats with Peppers and onions recipe is an easy Game Day Instant Pot recipe that will feed a crown

Instant Pot Brats and Peppers

Instant Pot Burn Notice image

Instant Pot Burn Notice

A bowl of creamy cauliflower and broccoli soup.

Instant Pot Cauliflower Broccoli Soup Recipe

A plate with creamy chicken tacos covered in shredded cheese.

Creamy Chicken Tacos (30 Minute Meal)

Serving red beans and rice in a red bowl on a teal napkin.

Cajun Style Instant Pot Red Beans and Rice

More Instant Pot Recipes

Footer

↑ back to top

About

  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Flour On My Face is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Copyright ©2022 Flour On My Face

92 shares