Ingredients:
1/2 c. sourdough starter
1 1/2 c. whole wheat flour
3/4 c. water
1 1/2 c. whole wheat flour
1/2 c. butter
1 tsp. salt
3/4 c. milk
In a bowl, combine the sourdough starter, 1 1/2 cups of whole wheat flour, and water. It will seem a little dry. Cover the bowl with a damp towel and leave it for 4 to 8 hours.
After this time, the dough will have risen.
In another large bowl, mix 1 1/2 cups of whole wheat flour and the salt. Cut in the butter until it's crumbled into small pieces.
Add in the risen sourdough starter and the milk. Stir until it's all combined.
Very lightly flour a large surface and pour out the dough. Knead the dough a couple of times and roll it out. This is a very sticky dough, but resist the instinct to flour it. You may need to push the dough out with your hands if it sticks too much to the rolling pin. Use a biscuit cutter or a cup to cut out biscuits.
This is a large batch of biscuits. I like mine thin, so I got 36 biscuits. Even if you like them big and fluffy, you should get about 18. When all the biscuits are cut out and set on a baking sheet, again cover them with a damp towel and let them sit for 8 to 12 hours.
After sitting out for so long, the biscuits will have puffed up a little bit. Bake them at 450° F for 8 to 10 minutes, until they just start to turn golden. Remove from the oven and serve warm. Store the extras in the refrigerator or freezer.
This is not my first attempt at sourdough biscuits, and this is by far the best recipe. The biscuits are soft and fluffy, which is not always an attribute you will find in whole wheat. Enjoy!
Printable: Sourdough Biscuits
Follow along:
Sourdough Series Part 1: Why Sourdough?
Sourdough Series Part 2: Start a Starter
Sourdough Series Part 3: Pancakes
Sourdough Series Part 5: Pizza Crust
Sourdough Series Part 6: Bread
Sourdough Series Part 7: Tortillas
I didn't read the recipe 'all' the way through and planned biscuits for tonight. So I get them ready to go into the oven at 5pm and see that they have to rise for 8-12 hours. oops 8 hours takes us to 1am and 12 hours to 5am. Neither time is it safe for me to be up and baking. haha so my question is, will they be ok if they rise longer than 12 hours or should I bake them before I go to bed after only about 4 hours rising? My sourdough starter is really impressing me and we tried the pancakes already. They were good. I always put cinnamon and grated apples in my pancakes and I am going to do that next time I make these. Thank you for the recipes.
ReplyDelete@Hanna, You can let them rise longer than 12 hours! With sourdough, you can almost always let it rise longer. :)
ReplyDeleteThank you Cristina, we had them for breakfast with eggs. It had risen 14 1/2 hours. They are good. We have to get used to the flavor. Maybe the flavor gets stronger the longer it rises. I will try them again and start them in the evening for dinner biscuits. We do like the flavor, it's just different.
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