Whole Wheat Sourdough Biscuits

These are some of our favorite homemade biscuits.  The sourdough gives them such a nice flavor, and they have such a soft, wonderful texture. 


If you have followed my instructions for making a sourdough starter over the last couple of weeks, then you should have a happy, healthy sourdough starter that is all ready to use! 

As long as your starter has doubled in size for at least three feedings in a row, and it smells pleasantly sour (rather than unpleasantly sour!) you are all ready to use it for the first time!  This is a great, easy recipe to get started with.  The next time you go to feed your starter, use the starter that you would normally throw away every feeding to make these biscuits instead!

Whole Wheat Sourdough Biscuits


  • 2 cups whole wheat pastry flour
  • 1 TBSP sucanat (or raw sugar)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp sea salt
  • 1/2 cup cold butter, cubed
  • 1 cup sourdough starter
  • 1/2 cup buttermilk or kefir


  1. Combine flour, sucanat, baking powder, baking soda, and sea salt together in a medium size mixing bowl. 
  2. Cut in butter with a pastry knife, or your fingers until the mixture resembles coarse, wet sand.  Alternatively, you could also use your food processor and pulse a couple of times.
  3. Stir in 1 cup sourdough starter until it is incorporated.  Don’t overmix!
  4. Add the buttermilk and stir just until it comes together.
  5. Dump out the dough onto a lightly floured surface.  Flatten with your hands into a 8”x10” rectangle.
  6. Cut into 20 square shaped biscuits.
  7. Place on a cookie sheet or baking stone and brush the tops with melted butter.
  8. Bake at 375o for 12-15 (until tops are golden brown)
  9. Enjoy!

Whole Wheat Sourdough Biscuits


This post has been shared at Pennywise Platter and Simple Lives Thursday.