I have been baking my family a very basic sourdough bread for a couple years now, and we love it. Recently, my sourdough starter has been growing like crazy so I decided to experiment with other ways to use it. Pancakes were a big hit (try these easy sourdough pancakes) and so were these biscuits. So much so, that I had to share them with everyone. 🙂
Garlic and Herb Sourdough Biscuits (makes 12 biscuits)
1 c. whole wheat flour
1 c. sourdough starter
1/3 c. cold butter
1/4 tsp. celtic salt
1/2 tsp. baking soda
2 tsp. baking powder
1 Tbs. dehydrated garlic or garlic powder
1 tsp. dried parsley
1 tsp. dried oregano
3/4 c. grated cheddar or parmesan cheese (optional)
1. In a large mixing bowl, cut the butter into the flour until it resembles small grains.
2. Slowly mix in the sourdough starter until it forms a shaggy or sticky dough. Cover with a kitchen towel and let sit on the counter for 12-24 hours.
3. After the dough has soaked for 12-24 hours, knead in the rest of the dried ingredients, including the cheese if you are choosing to add it.
4. Let it all rest for 10-15 minutes while preheating your oven to 400 degrees.
5. Cut into 12 biscuits (honestly, I just rip off pieces of dough and roll them in my hands) and lay them out on a greased baking pan.
6. Bake for 10-12 minutes or until golden on top and cooked all the way through.
7. Attempt to let cool – at least enough so they don’t burn your mouth – and enjoy!
We loved these biscuits so much that I find myself making them once a week, sometimes more. Our favorite way to serve them has been with eggs as a breakfast sandwich but I’m pretty sure we’d eat them anyway we could.
Do you bake with sourdough? I’d love to hear your suggestions for other ways to use our starter.