Garlic and Herb Sourdough Biscuits

Garlic & Herb Sourdough Biscuits

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

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)

Directions

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!

Garlic and Herb Sourdough Biscuits

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.

Garlic & Herb Sourdough Biscuits

Serves 12
Allergies Sourdough
Meal type Breads
By author Kailyn Shippee

Ingredients

  • 1 cup whole wheat flour
  • 1 cup sourdough starter
  • 1/3 cup cold butter
  • 1/4 teaspoon celtic salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 tablespoon dehydrated garlic or garlic powder
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 3/4 cups grated cheddar or parmesan cheese (optional)

Directions

1. In a large mixing bowl, cut the butter into the flour until it resembles small grains.
2. 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. 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. 4. Let it all rest for 10-15 minutes while preheating your oven to 400 degrees.
5. 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. 6. Bake for 10-12 minutes or until golden on top and cooked all the way through.
7. 7. Attempt to let cool - at least enough so they don’t burn your mouth - and enjoy!

Garlic & Herb sourdough biscuits

Do you bake with sourdough? I’d love to hear your suggestions for other ways to use our starter.

Garlic and Herb Sourdough Biscuits

 

 

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Kailyn
My name is Kailyn and I am a teacher, a wife, a mother, and a wanna-be farmer. I like to get my hands dirty in the garden and explore my inner artist with DIY projects...some of which actually work. I'm raising my little girl, a flock of chickens and an energetic beagle in the woods of New England. I blog about our homesteading adventures and journey to a more natural lifestyle at Our New England Home.
Kailyn

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About The Author

Kailyn

My name is Kailyn and I am a teacher, a wife, a mother, and a wanna-be farmer. I like to get my hands dirty in the garden and explore my inner artist with DIY projects...some of which actually work. I'm raising my little girl, a flock of chickens and an energetic beagle in the woods of New England. I blog about our homesteading adventures and journey to a more natural lifestyle at Our New England Home.

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