Sourdough Whole Wheat Biscuits

"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!"
photo by Lalaloula photo by Lalaloula
photo by Lalaloula
photo by Galley Wench photo by Galley Wench
photo by Nimz_ photo by Nimz_
photo by Nimz_ photo by Nimz_
photo by PalatablePastime photo by PalatablePastime
Ready In:
8 biscuits




  • 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.

Questions & Replies

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  1. bellalunababe
    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.
  2. foxyloxytoo
    Came out perfect! Great way to use excess sourdough starter.
  3. sarahbella84
    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!
  4. Lalaloula
    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.
  5. Saffie
    They came out great...even with a daughter that over rolled them...ours were a bit flat, but they did rise and were very yummy!


  1. AKillian24
    Paula- You've outdone yourself on these. I regularly bake with whole wheat flour and these are some of the best muffins I've had. I have used this as a base for shortcake buiscuits (added sugar), dinner biscuits (added garlic powder) and plain breakfast buns. Staple recipe for me - thanks! I've also subbed 25% of the flour with soy flour for a protein boost and they turned out fantastically as well.


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