There are few things better than a loaf of warm homemade bread fresh from the oven. Fresh biscuits from the oven might be one of them.
Having recently fallen in love with whole wheat sourdough, I have been actively trying new recipes in my kitchen. This recipe for sourdough biscuits is from Wardeh Harmon’s The Complete Idiot’s Guide to Fermenting Foods. I can’t recommend this book enough. I use it all the time in my kitchen. It has recipes for so many sorts of fermented foods besides sourdough, including recipes for fermented ketchup, pickled cucumbers, simple cheeses, yogurt, kombucha and much, much more.
This recipe for sourdough biscuits is one of many I use regularly out of Harmon’s book.
- 6 Tbs. cold salted butter
- 2½ cups whole wheat pastry flour
- ½ cup sourdough starter (fed within last 12 hours)
- ¾ cup whole milk
- ½ tsp. Celtic sea salt
- 1½ tsp. aluminum free baking powder
- ½ tsp. baking soda
- In a medium mixing bowl place butter and flour. Using a pastry cutter, cut butter into the flour until it is pee-sized.
- Add in sourdough starter and milk.
- Cover bowl with towel and leave at room temperature for 8 hours.
- Preheat oven to 425
- Remove towel from dough and sprinkle on salt, baking powder, and soda. Fold in dry ingredients without overhanding dough.
- Flour a cutting surface. Place dough on it. Using a rolling pin roll to 1" thick rectangle. Cut with a knife into 12 squares. Place on ungreased baking tray.
- Bake 8-10 minutes or until golden brown. Place on cooling rack.
Hope you enjoy these biscuits as much as our family does. I find these biscuits taste wonderful simply by themselves, with butter and honey, or with sausage gravy. However you eat them, you won’t be sorry you did.
They have become a regularly baked good in our home and everyone who tries them wants a copy of the recipe!
