Sourdough Biscuits
Delightful and fluffy sourdough biscuits made with freshly milled flour for a unique flavor, perfect for breakfast or as a side dish.
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.
Notes
Serve warm with butter, honey, or your favorite jam. Store leftovers in an airtight container for up to two days at room temperature or freeze for up to three months. Don’t over-knead the dough for light and fluffy biscuits. Add shredded cheese, herbs, or spices for extra flavor if desired.