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. 

HoneyBiscuit

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

Ingredients:

  • 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

Preparation:

  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.

Comments

  1. These look absolutely amazing. Mark saw your site … he said, “You can cook for us anytime.” ;)

  2. We LOVE sourdough biscuits! Your photos make me hungy. I’m slapping my chops overe here.
    Stacy Makes Cents recently posted..Fix and Forget Friday – Crock Pot Spicy Hamburger Goulash

  3. These look beautiful! Is that your vanilla infused honey I see on top? Yum! Technical question….do you usually sour your sourdough? Im of the school of thought that to have it be truly sour dough it needs to sit for, oh I don’t know, at least 7 hours or so, usually over night? Is your approach more to eliminate the need for active yeast? If that is it I GET IT! I don’t always love a fully sour taste but love the idea of it being a natural rising agent. Gonna make for sure :)
    Nikki @ Christian Mommy Blogger recently posted..Comment on Video: I am officially a Vlogger! by Nikki

    • Mindy says:

      Hey, Nikki, yes that’s my vanilla infused honey! :-)

      To answer your question…hmmm…I really should write a post on this! haha! In fact, I think I will soon. But for me, I use my sourdough for the flavor and for the health benefits. If it is a “quick bread” recipe such as biscuits or muffins, I do not worry if all the flour is soured. I am still getting the benefits from the sourdough that is in the recipe, even though all of the flour isn’t soured. So that’s my short answer, but I will definitely post about this sometime in more detail.

  4. Deanne says:

    I love your blog! AND I so love the taste of sourdough in bread, pizza crust, cookies, cake, etc!

    However, I need some help from you….your biscuit recipe I made this morning with my yummy sourdough starter was very wet. I added at least another cup of freshly ground wheat flour and they were still too doughy wet to handle. Does using whole wheat pastry flour make that big of a difference? (I thought I could substitute whole wheat flour, but use less of it not more.) The biscuits didn’t rise either, but tasted great although still doughy inside even after cooking for over 20 minutes.

    Can you make any suggestions for me? I will experiment a bit more and try the pancake recipe tomorrow.

    Thanks for sharing terrific recipes and ideas on your blog!

    • Mindy says:

      Hi Deanne! I’m glad the biscuits tasted yummy! I’m sorry that you had some problems with them being too wet and doughy. :(

      As with any pastry or bread recipe, feel free to add enough flour/liquid until the consistency is right.

      Here are my two thoughts:

      1.) Freshly ground flour has not had time to settle and so you will need to use more than what a recipe calls for. When I use freshly ground flour, I either make my cups heaping (instead of level) or I actually sometimes “pack” the flour into the cup. I know this sounds strange as you would think that you would want the flour to be lighter, but freshly ground flour is so light and fluffy that you usually need more than what a recipe (written for store bought flour) calls for.

      2.) I feed my sourdough starter a larger portion (by volume) of flour than I do water. My starter may be thicker than yours and that might have made a difference in the hydration of your biscuit dough also.

      If you want to try the biscuits again, you could use more flour and only add buttermilk until you have reached the proper biscuit consistency. You don’t have to use the whole 1/2 cup.

      Thanks for bringing these things to my attention. I will update the post with some of this information!

  5. Gayl says:

    These were the tastiest biscuits I have ever made! But I was out of whole wheat flour and didn’t really want to grind some so I used spelt flour instead and it worked really well. I did have to add almost a cup of extra flour to keep it from being too sticky but that was no problem. Thanks so much for posting recipes. I can hardly wait to try the pancakes and will probably do it Monday morning!

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