These biscuits are quick, versatile, and way easier than homemade bread. We use fresh ground flour for the best flavor, but I made them with storebought flour for years with great success as well. I've always used whole wheat flour for this recipe. They turn out delicious, and are great with butter and jam, or served alongside soup, or drenched in gravy with mashed potatoes.
To start, make a sourdough starter, or take yours out of the fridge and wake it up by bringing it to room temperature. I don't recommend buying a starter, since they are even easier than biscuits to make. You can store your starter in the fridge when you're not using it, or keep it on the counter and stir it daily if you do a lot of baking. You want a cup and a half of starter, so add enough equal parts flour and water to bring it up to that level.
I adapted this recipe years ago from How It All Vegan, and while I do use butter now, the dairy-free version is just as good.
Here are the instructions:
Preheat oven to 350
2 c whole wheat flour, finely ground
1/2 t sea salt
2 t baking soda
Add sweetener and fat:
1 tb sucanat (or honey, or sweetener of choice)
1/2 c butter (or use coconut oil for vegan biscuits)
|The biscuit mixture before adding sourdough starter|
1 1/2 c sourdough starter
1/2 c chopped walnuts or pumpkin seeds are a great optional addition
I add my whole jar of sourdough starter to this recipe, and then as soon as my biscuits are baking I add fresh flour and water to the same jar (unwashed) for the next batch of sourdough. It will only take a day or two to mature, and then it's ready for the next batch of biscuits!
|Dough, ready for dropping & baking|
Bake in muffin tins (I use silicon baking cup liners, but they're not necessary) or drop on cookie sheet, for 15-20 minutes until golden brown on top
Recipe makes about a dozen biscuits.
These biscuits are lovely fresh from the oven. They will keep well in an airtight container in the fridge for several days.
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