Home » Whole Wheat Sourdough Biscuits

Whole Wheat Sourdough Biscuits

|

The whole wheat sourdough biscuits are long fermented and made with 100% freshly milled whole wheat. Not only are they incredibly delicious, they are also so healthy and wholesome!

**This post may contain affiliate links. I receive a small commission on sales at no extra charge to you**

In my kitchen, I prefer my ingredients to be as natural as possible. Meaning, if I can choose between store bought milled and sifted flour or freshly ground wheat berries, I much prefer the latter. And, it’s not just for the health benefits. I prefer the flavor of freshly milled flour over store bought any day of the week!

Why Freshly Milled Flour?

The reason I choose to use freshly milled flour in my kitchen is 2-fold. Firstly, it has so much more flavor than all-purpose flour. Secondly, the health benefits far outweigh those of all-purpose flour.

Milling wheat berries is not the laborious process it was many years ago. I have a Nutrimill grain mill https://amzn.to/3ov7ksX . I simply pour in my wheat berries and it grinds them into a wonderful flour!

Most grain mills allow you to control the fineness and coarseness of the flour you grind.

Why Sourdough?

The benefits of sourdough are many. It tastes better and is much easier to digest than it’s quick bread counterparts. Long fermented dough has the good bacteria the gut needs for good digestive health.

What you will need:

  1. Freshly Milled Flour (can use store bought whole wheat flour)
  2. Olive Oil
  3. Milk
  4. Sourdough Starter (active/fed)
  5. Salt
  6. Honey
  7. Baking Powder
  8. Baking Soda (may omit baking powder and baking soda if allowed to have a second rise)

The night before the morning you plan to bake these, mix flour and olive oil together in a large mixing bowl. I like to either use a dough whisk or fork and mix until small crumbles form.

Add the starter and milk. Mix well. Cover and allow to rise overnight or 8-24 hours.

The next morning, preheat the oven to 425 degress F.

Remove the dough from the bowl and using your fingertips, dimple the dough.

In a small bowl combine the salt, baking powder, and baking soda. Mix well.

Drizzle 1 tablespoon of honey over the dimpled dough and sprinkle the salt mixture. **If you want to omit the baking powder and baking soda, simply add the salt and honey and allow the biscuits to rise for around an hour or until they are puffy**

Knead the salt mixture and honey into the dough until combined.

Roll out the dough to 1/4 to 1/2 inch thickness. Cut the biscuits with a biscuit cutter or mason jar lid.

Place on greased baking sheet.

Bake in preheated oven for 12-15 minutes or until golden brown.

The biscuits pair well with butter and honey or as a side for eggs and bacon.

They store well in an airtight container for 2-3 days.

Happy biscuit making!

See you soon!

Whole Wheat Sourdough Biscuits

These biscuits are long fermented and full of flavor! Healthy and delicious!
Prep Time 5 minutes
Course Breakfast, Side Dish
Cuisine American

Equipment

  • 1 Large mixing bowl
  • 1 Rolling Pin

Ingredients
  

  • 2 cups freshly milled whole wheat flour can substitute store bought whole wheat
  • 1/4 cup olive oil
  • 1/2 cup milk
  • 1/2 cup active/fed sourdough starter
  • 1 tsp salt
  • 1 tbsp honey
  • 2 tsp baking powder may be omitted if doing a second rise
  • 1/2 tsp baking soda may be omitted if doing a second rise

Instructions
 

  • Combine flour and olive oil in large bowl. Mix with fork or dough whisk until small crumbles form.
  • Add starter and milk, mix well. Cover and allow to rise for 8-24 hours.
  • The next morning, preheat the oven to 425 degrees F.
  • Transfer dough to workstation. Dimple the dough with your fingertips.
  • In a small bowl combine the salt, baking soda, and baking powder (if using). Mix well.
  • Drizzle dough with the honey and salt mixture.
  • Knead the dough until all ingredients are combined.
  • Roll out the dough to 1/4 -1/2 inch thickness.
  • Cut out biscuits with biscuit cutter or mason jar lid.
  • Place on greased pan.
  • If doing a second rise, cover and allow to rise for about an hour or until biscuits are puffy and airy.
  • Bake in preheated oven for 12-15 minutes or until golden brown.
Keyword Biscuits

Similar Posts

One Comment

  1. Have you tried these with Kamut? I am curious how they turn out or if they would. I have a hard time with the other wheat varieties. Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating