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Whole Wheat Sourdough Biscuits

These biscuits are long fermented and full of flavor! Healthy and delicious!
Course Breakfast, Side Dish
Cuisine American
Keyword Biscuits, Easy Sourdough Recipe, Frehsly Milled Flour, Sourdough Biscuits, Sourdough Recipes, Sourdough Starter, Whole Grains, Whole wheat biscuits, Whole wheat sourdough biscuits
Prep Time 5 minutes
Author Mary Rose

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.

Notes

Store in an airtight container on the counter for 2-3 days.
Freeze in freezer safe bag for up to 3 months.
You may omit the baking powder and baking soda if you do a second rise for 1-2 hours before baking.