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!
- 1 cup whole wheat flour
- 1⁄2 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄3 cup butter, room temperature
- 1 cup sourdough starter
- Preheat oven to 425 degrees.
- Spray a cookie sheet with non-stick cooking spray.
- Mix all dry ingredients in a medium size bowl.
- Cut in the butter and work in starter until well blended.
- Turn out onto floured surface and knead gently for 2 minutes.
- Roll dough to 1 inch thickness.
- Cut into 2-inch rounds with biscuit butter and place on prepared cookie sheet.
- Bake for 10 minutes and serve hot from the oven.
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.
Came out perfect! Great way to use excess sourdough starter.
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!