Sourdough Biscuit Recipe| From Scratch Baking
This Sourdough biscuit recipe makes delicious, tangy biscuits that are filled with good prebiotics due to the fermenented grains in them.
There are few things more enjoyable to me then making things with my own two hands. One such item is my sourdough starter.
Having a beautiful bubbly sourdough starter is like having your own personal bowl of magic right on your counter.
The uses for this magic batter are endless and therefore the reason why this sourdough page continues to grow weekly.
I am always excited to use it and to share the delicous recipes that come from using my sourdough starter. The recipes made are filled with a depth of flavor that simply does not come when using a store bought yeast.
Possibly the best part is that they are filled with healthy fermented grains that are easier for your body to digest.
What You Will Need to Make This Sourdough Biscuit Recipe:
3 tsp baking powder
½ cup fed sourdough starter
1 ½ cups all purpose flour plus more for rolling out dough
8 tbsp salted butter
½ whole milk plus more for brushing biscuits
Directions:
Heat oven to 425 degrees. Cube the butter. Combine the starter, flour, baking powder and cubed butter in a large bowl. Using a fork or food processor, cut in the cold butter with flour and starter. Pour in the milk.
Combine the mixture. Your dough will be a little sticky. Be sure to flour your surface well before rolling out. Sprinkle more flour on top of the dough and on the rolling the pin to prevent sticking. Roll dough out to about an thick.
Taking a biscuit cutter or a mason jar lid cut your biscuits. Place them on a non stick or lined cookie sheet. Milk wash the top of the biscuits by dipping a pasty brush in a bit of milk and lighly brushing the tops of the sourdough biscuits. Pop them into the oven for about 12-15 minutes.
Simple Spinach Farmhouse Fritatta
Old Fashioned Dark Chocolate and Walnut Granola
Sourdough Biscuits
Tangy, delicious biscuits with healthy fermented grains
Ingredients
- 3 tsp baking powder
- ½ cup fed sourdough starter
- 1 ½ cups all purpose flour plus more for rolling out dough
- 8 tbsp salted butter
- ½ whole milk
Instructions
- Cube the butter.
- Combine the starter, flour, baking powder and cubed butter in a large bowl.
- Using a fork or food processor, cut in the cold butter with flour and starter.
- Pour in the milk. Combine the mixture. Your dough will be little sticky.
- Flour a surface well before placing the dough on the surface to be rolled out.
- Sprinkle more flour on top of the dough and on the rolling the pin to prevent sticking.
- Roll dough out to about an thick. Taking a biscuit cutter or a mason jar lid cut you,r biscuits.
- Place them on a non stick or lined cookie sheet.
- Bake for 12-15 min
