Easy Sourdough Biscuits made with Khorasan Flour
Looking for a sourdough biscuit made with ancient grains? You need to try these sourdough Khorasan biscuits!
Flaky, naturally leavened, and packed with flavor, you are going to love this recipe. And, they are even better if you use fresh milled Khorasan flour!
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Follow below for ingredients needed, helpful tools, and step by step instructions
Why you’ll love this recipe
- Nutrient dense – Made with Khorasan (Kamut) flour, these biscuits have an amazing amount of nutrients and fiber making for a healthier version of a sourdough biscuit.
- Flavorful – Khorasan flour has a rich, buttery flavor that makes this biscuit incredibly delicious! This ancient wheat variety is one of my favorites!
- Versatile – These biscuits hold up to any topping. Great for breakfast sandwiches, biscuits and gravy, or just spread with butter and jam!
- Sourdough – Using sourdough starter imparts an amazing amount of tangy flavor. And, the long fermentation process only adds to the nutritional benefits.
Looking for a sourdough gravy to top these biscuits? CLICK HERE!
Try my recipe for SOURDOUGH BISCUITS MADE WITH ALL PURPOSE FLOUR
What is Khorasan wheat?
Khorasan flour is an ancient grain flour that often known by the name “Kamut”. It boasts much more nutrition and flavor as opposed to white flour.
It has a buttery, nutty flavor and bakes up light and airy making it perfect for bread recipes, biscuits, and muffins!
Looking for more recipes made with Khorasan flour? CLICK HERE!
My source for the best Khorasan berries is THE ANCIENT GRAINS WEBSITE
Want a sourdough bread recipe made with Khorasan flour? TRY THIS ONE!
Ingredients you will need to make this recipe
- Khorasan Flour – I use fresh milled Khorasan flour, but you can use the all purpose version as well.
- Sourdough Starter – You can use active sourdough starter or sourdough discard. For the best benefits of sourdough, I recommend a long fermentation of at least 8 hours.
- Milk – I use whole milk, but you can use a dairy free milk alternative if you want.
- Salt – I prefer fine sea salt.
- Olive Oil – Cut the oil into the flour before adding the milk and starter.
- Baking Powder*
- Baking Soda*
*The added leaveners make for a much loftier and airy biscuit. You can omit them and let the biscuits rise a second time for 30 minutes before baking after cutting them out*
Helpful tools for making these biscuits
To mill my Khorasan grain, I use the NUTRMILL GRAIN MILL
I bake my biscuits on this USA PAN PIZZA PAN however, you can use a baking sheet or a cast iron skillet.
A BISCUIT CUTTER comes in handy for this task!
You will need a ROLLING PIN to roll out the biscuit dough before cutting them out.
For long fermented sourdough doughs, I like to use these PLASTIC BOWL COVERS to cover my bowl for the night.
Step by step instructions for making this recipe
If using fresh milled flour, mill your berries on the fine setting of your grain mill.
Mix the dough
In a large mixing bowl, add the flour and oil. Mix until it looks crumbly. You can use a pastry cutter or pastry blender for this job.
Add in the milk and sourdough starter and mix until completely combined with no dry bits of flour remaining.
Overnight fermentation
Cover the bowl with plastic wrap and let the dough ferment either on the counter or in the fridge overnight.
**If fermenting in the fridge, take the dough out for a few hours before proceeding with shaping and baking**
Before cutting the biscuits out and baking, make some dimples in the dough with your finger tips.
In a small bowl, add the salt, baking soda, and baking powder and mix well.
Pour over the dimpled dough.
Knead the dough for about 1 minute until this mixture is fully combined with the dough.
Cut out the biscuits
Preheat the oven to 425 degrees F.
Turn the dough onto a lightly floured surface and use a rolling pin to roll out the dough into a rectangular shape.
Fold the dough in half and roll out again. A bench scraper helps with this.
Continue this rolling and folding 3-4 times before cutting out the biscuits.
On the last fold, gently pat the dough to 1 1/2 inch thickness and use your biscuit cutter or a large mouth mason lid to cut out the biscuits.
Spray a pan with oil and place the biscuits on the pan.
Bake the biscuits
Brush the top of the dough with a little butter for a more golden brown biscuit.
Bake in the preheated oven for 10-12 minutes until lightly golden brown.
Cool completely on a cooling rack before storing.
Storage
Store cooled biscuits in a plastic bread bag or airtight container on the counter at room temperature for 3-4 days.
These biscuit freeze remarkably well. Consider doubling the recipe and freezing a batch for later! Freeze in freezer safe bags for up to 3 months.
No, you can make these one for one in my experience. One of the best combinations is equal parts of each flour. It has a nice balance of fluffy open crumb.
Yes, Kamut is a registered brand name for Khorasan flour.
Yes, either active or discard will work fine.
Flaky Sourdough Biscuits made with Khorasan Flour
Equipment
- Baking sheet or cast iron skillet
Ingredients
- 2 1/2 cups Khorasan Flour
- 1/3 cup Olive Oil
- 1 cup Milk
- 1/2 cup Sourdough Starter
- 1 tsp Salt
- 1 tsp Baking Soda
- 2 tsp Baking Powder
Instructions
- If using fresh milled flour, mill your berries on the fine setting of your grain mill.
- In a large mixing bowl, add the flour and oil. Mix until it looks crumbly. You can use a pastry cutter or pastry blender for this job.
- Add in the milk and sourdough starter and mix until completely combined with no dry bits of flour remaining.
- Cover the bowl with plastic wrap and let the dough ferment either on the counter or in the fridge overnight.
- **If fermenting in the fridge, take the dough out for a few hours before proceeding with shaping and baking**
- Preheat the oven to 425 degrees F.
- Before cutting the biscuits out and baking, make some dimples in the dough with your finger tips.
- In a small bowl, add the salt, baking soda, and baking powder and mix well.
- Pour over the dimpled dough. Knead the dough for about 1 minute until this mixture is fully combined with the dough.
- Turn the dough onto a lightly floured surface and use a rolling pin to roll out the dough into a rectangular shape.
- Fold the dough in half and roll out again. A bench scraper helps with this.
- Continue this rolling and folding 3-4 times before cutting out the biscuits.
- On the last fold, gently pat the dough to 1 1/2 inch thickness and use your biscuit cutter or a large mouth mason lid to cut out the biscuits.
- Spray a pan with oil and place the biscuits on the pan.
- Brush the top of the dough with a little butter for a more golden brown biscuit.
- Bake in the preheated oven for 10-12 minutes until lightly golden brown.
- Cool completely on a cooling rack before storing.
