Sourdough Whole Wheat Biscuits

Total Time
30mins
Prep
20 mins
Cook
10 mins

This is from one of those other sites. I am always looking for ways of putting more fiber in the diet. Usually I mix whole wheat flour and white. These work well with all whole wheat. Cooking with sourdough is wonderful and produces great results. Hope you enjoy!

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Ingredients

Nutrition

Directions

  1. Preheat oven to 425 degrees.
  2. Spray a cookie sheet with non-stick cooking spray.
  3. Mix all dry ingredients in a medium size bowl.
  4. Cut in the butter and work in starter until well blended.
  5. Turn out onto floured surface and knead gently for 2 minutes.
  6. Roll dough to 1 inch thickness.
  7. Cut into 2-inch rounds with biscuit butter and place on prepared cookie sheet.
  8. Bake for 10 minutes and serve hot from the oven.
Most Helpful

4 5

A great way to use up starter! I used a 100% spelt starter and used spelt as the flour in this recipe. One thing I did was leave out the baking soda and powder and rather let the starter do the work. I just proofed for 1 hour after mixing the ingredients, instead of rolling out the dough and when it was done proofing I just scooped out spoonfuls of the dough and plopped them on the baking sheet. They were light and fluffy and moist - I did need to bake them an extra 2 minutes to fully cook - so 12 minutes in total.

5 5

These were awesome! My husband tasted them and said "These are what I expect biscuits to taste like!" They are almost as easy as tube biscuits but infinitely better...flaky and moist!

5 5

Paula, this recipe is outstanding!!!! It was my first time using sourdough and it worked out very nicely. The taste was hearty and yummy! The bikkies had a flaky texture with a dense centre and crunchy crust. YUM! I used an organic sourdough starter from the store, which was only 1/3 cup but designed to be enough for 4 cups of flour, so I didnt add any more than the 1/3 cup and it worked out very nicely. THANK YOU SO MUCH for sharing this easy and satisfying recipe with us! Ill make it again. Made and reviewed for the Aussie/NZ Recipe Swap #42 July 2010.