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1861-1900 - Great Plains and West Coast settlers and chuckwagon cooks
Sourdough Biscuits utilize natural fermentation for leavening, resulting in light and flavorful biscuits that were staples for chuckwagon cooks and settlers on the Great Plains and West Coast during late 19th century expansion.
Difficulty
Medium
Prep time
15 minutes
Cook time
15 minutes
Total time
30 minutes
Servings
8
Region
Great Plains, West Coast
Era introduced
1861-1900
Introduced by
Great Plains and West Coast settlers and chuckwagon cooks
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Settlers and cattlemen of the Great Plains and West Coast adapted sourdough starters for biscuits, leveraging natural yeast to create fluffy bread before commercial leaveners were widely available. These biscuits became a practical, flavorful option in frontier and ranch kitchens during the Civil War and settlement era. The recipe reflects historical baking techniques and regional ingredient use.
Traditional sourdough biscuit recipe adapted from Civil War and settlement-era baking sources.
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