why make this recipe
Sourdough biscuits are a delightful twist on traditional biscuits. Using freshly milled flour gives them a unique flavor and a homemade touch. They are fluffy, buttery, and perfect for breakfast or as a side dish. Making them with sourdough adds a slight tang that enhances the overall taste. Plus, they’re simple to prepare, making them a great choice for bakers of all skill levels.
how to make Sourdough Biscuits with Freshly Milled Flour
Ingredients:
- 289 grams hard white wheat
- 6 Tbsp cold butter
- 1 cup active sourdough starter (or discard)
- 2/3 cup milk (cold)
- 1 Tbsp baking powder
- 1/2 tsp sea salt
Directions:
- Start by milling your hard white wheat to make fresh flour. If you don’t have a mill, you can use store-bought flour.
- In a large bowl, mix the freshly milled flour, baking powder, and sea salt.
- Cut the cold butter into small pieces and add it to the flour mixture. Use a pastry cutter or your fingers to blend it until the mixture resembles coarse crumbs.
- In another bowl, combine the sourdough starter and cold milk. Mix well.
- Pour the wet ingredients into the flour mixture. Stir until just combined. Do not overmix!
- Preheat your oven to 425°F (220°C).
- Turn the dough onto a floured surface and knead it gently a few times. Pat it into a rectangle about 1 inch thick.
- Cut the dough into circles using a biscuit cutter or a glass.
- Place the biscuits on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until golden brown.
how to serve Sourdough Biscuits with Freshly Milled Flour
Serve the biscuits warm with butter, honey, or your favorite jam. They are also delicious alongside soups, stews, or as a base for breakfast sandwiches.
how to store Sourdough Biscuits with Freshly Milled Flour
Store any leftover biscuits in an airtight container at room temperature for up to two days. If you want them to last longer, you can freeze them. Wrap each biscuit tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to three months.
tips to make Sourdough Biscuits with Freshly Milled Flour
- Ensure your butter is very cold for flakier biscuits.
- Don’t over-knead the dough to keep the biscuits light and fluffy.
- If the dough feels too sticky, add a little more flour while shaping.
variation
You can add shredded cheese, herbs, or spices to the dough for extra flavor! Try adding some chopped chives or a sprinkle of garlic powder.
FAQs
1. Can I use regular all-purpose flour instead of freshly milled flour?
Yes, you can use all-purpose flour. However, freshly milled flour offers a different flavor and texture.
2. What can I do with leftover sourdough starter?
You can use the leftover starter in this recipe, or save it for other sourdough recipes like pancakes or waffles.
3. Can I make these biscuits ahead of time?
Yes! You can prepare the dough ahead of time, cut the biscuits, and freeze them. Bake them straight from the freezer, adding a few extra minutes to the baking time.
Sourdough Biscuits
Ingredients
Dry Ingredients
- 289 grams hard white wheat Freshly milled or store-bought flour
- 1 Tbsp baking powder
- ½ tsp sea salt
Wet Ingredients
- 1 cup active sourdough starter (or discard)
- ⅔ cup cold milk
Fats
- 6 Tbsp cold butter Ensure it is very cold for flakier biscuits
Instructions
Preparation
- Mill your hard white wheat to make fresh flour. Alternatively, use store-bought flour.
- In a large bowl, mix the freshly milled flour, baking powder, and sea salt.
- Cut the cold butter into small pieces and add it to the flour mixture. Use a pastry cutter or your fingers to blend until resembling coarse crumbs.
- In another bowl, combine the sourdough starter and cold milk. Mix well.
- Pour the wet ingredients into the flour mixture. Stir until just combined. Do not overmix!
Baking
- Preheat your oven to 425°F (220°C).
- Turn the dough onto a floured surface and knead gently a few times. Pat into a rectangle about 1 inch thick.
- Cut the dough into circles using a biscuit cutter or a glass.
- Place the biscuits on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until golden brown.
