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.
Feed your sourdough starter the day before beginning the recipe. In a medium size mixing bowl mix fed active sourdough starter with the flour and room temperature whole milk. Cover the bowl and place in a warm area for 4 to12 hours.
After the sponge has proofed mix the sugar, baking powder, baking soda, salt and all-purpose flour into the bowl of sourdough sponge until it comes together in a shaggy dough ball. Turn the sourdough biscuit dough out onto the floured surface.
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. Place each of the biscuits snugly into a buttered pan.
Gently brush each biscuit top with the butter. Cover the pan and place it in a warm area to rise for thirty minutes. Once the dough has risen to about double, bake the sourdough biscuits until golden brown and the biscuits have risen.
Brush the hot biscuits with more melted butter if desired. Serve the biscuits immediately. Sourdough biscuits are perfect serves with soup, stews, chili or roast beef.