Whole Wheat Sourdough Biscuits Recipes

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EASY WHOLE WHEAT SOURDOUGH DROP BISCUITS



Easy Whole Wheat Sourdough Drop Biscuits image

Made with whole wheat flour and without much fuss, these easy sourdough drop biscuits are a delicious, hearty companion to any meal.

Provided by Kristen Smith

Time 6h40m

Number Of Ingredients 5

4 cups whole wheat flour
1 1/2 teaspoon quality sea salt
1/2 cup butter (one stick)
1 cup active sourdough starter
1 1/4 cup milk, buttermilk, or thinned yogurt

Steps:

  • Stir together the flour and salt in a large mixing bowl, then cut in the butter with a fork, pastry blender, or two knives.
  • Stir together the sourdough starter and milk in a large mixing cup.
  • Make a well in the center of the flour mixture and add the starter and milk to the well. Gradually stir in the flour mixture until it is just combined, taking care not to overmix.
  • Cover with a kitchen towel and allow the dough to rise and ferment for 6-8 hours.
  • Butter a baking sheet and preheat the oven to 400°F. Carefully scoop out the biscuit dough with a spoon (taking care to not deflate the dough) and place on the baking sheet.
  • Bake in the preheated oven for around 20-30 minutes, or until lightly browned. Cool on a wire rack until ready to serve.

Nutrition Facts : Calories 135 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 5 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 194 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

GRANDMA'S SOURDOUGH BISCUITS



Grandma's Sourdough Biscuits image

My grandma makes these every time we go over for dinner. I got my starter from her, so I too make these every couple weeks when I need to use up some starter. They are really fast and easy, and taste delicious right out of the oven.

Provided by pollen

Categories     Breads

Time 22m

Yield 8 biscuits

Number Of Ingredients 6

1 cup flour
1/4 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1/3 cup margarine or 1/3 cup butter, cold
1 cup sourdough starter

Steps:

  • Sift together flour, salt, baking powder and baking soda.
  • Cut in the margarine or butter.
  • Mix in sourdough starter.
  • Turn out dough onto lightly floured board.
  • Knead a few times, until all of the flour is mixed in.
  • Pat/roll dough to 3/4" and cut out biscuits; place them on an ungreased baking sheet.
  • Bake at 425°F for 12-15 minutes, until slightly brown.

Nutrition Facts : Calories 91.3, Fat 3.9, SaturatedFat 0.8, Sodium 286.8, Carbohydrate 12.2, Fiber 0.4, Protein 1.7

SOURDOUGH BISCUITS



Sourdough Biscuits image

Hate pouring excess sourdough starter down the drain? Instead, use it in this biscuit recipe, where it takes the place of buttermilk, adding tang and just a bit of lift. Milk-based starter (yeah, that's a thing) is our preference, but for a delicious and totally dairy-free biscuit, use water-based starter and vegan butter.

Provided by Joe Sevier

Categories     Sourdough     Bake     Butter     Easter     Breakfast     Brunch     Dinner     Side

Yield Makes 10

Number Of Ingredients 8

1½ tsp. baking powder
½ tsp. baking soda
1 tsp. kosher salt
½ tsp. sugar
1½ cups (188 g) all-purpose flour, plus more for dusting
½ cup (1 stick) chilled unsalted butter or vegan butter (preferably Miyoko's), cut into small pieces, plus 2 Tbsp. melted for brushing
1 cup (270 g) sourdough starter discard from a starter fed within the previous 24 hours, room temperature
Flaky sea salt (optional)

Steps:

  • Preheat oven to 425°. Stir together baking powder, baking soda, kosher salt, sugar, and 1½ cups flour with a fork in a large bowl. Add ½ cup chilled butter and toss with your hands or fork just to coat. Using your fingers, smash butter into flat disks (if you miss a few, it will be fine). Using a pastry cutter or fork, work butter into dry ingredients until shaggy crumbles form (you should have some large pieces, some small pieces, some flat pieces, and some sandy flour).
  • Add sourdough starter and mix gently with fork to incorporate, then fold with your hands just until dough comes together with just a few crumbly pieces in the bottom of the bowl.
  • Transfer dough to a well-floured surface and pat out with your hands until about ½" thick (the shape doesn't matter too much at this point). Fold into thirds as you would a letter to create a rough rectangle. Working from short sides, fold in thirds like a letter again. Pat dough out to a ½"-thick square. Repeat folding process. Pat out dough for a third time to a 1"-thick square-it should feel airy, like a pillow at this point. Using a floured 2½"-diameter biscuit cutter or glass, punch out as many biscuits as you can (do not twist cutter). Transfer biscuits to a parchment-lined rimmed baking sheet, spacing at least 1" apart.
  • Using your hands, gently press scraps into a rectangle, then fold in half. Pat out to a 1"-thick rectangle and cut out more biscuits. Gather remaining scraps together to form 1 final biscuit (you should have 10 total). Transfer to baking sheet. Brush biscuit tops with 2 Tbsp. melted butter and sprinkle with sea salt if desired
  • Bake biscuits until tall and golden and an instant-read thermometer inserted into the side of a biscuit registers 205°F), 12-15 minutes.

WHOLE WHEAT SOURDOUGH BISCUITS



Whole Wheat Sourdough Biscuits image

These are perfectly fluffy and tasty whole wheat sourdough biscuits that go together quick. Perfect for topping a pot pie or putting under sausage and gravy.

Provided by Bestfoodist

Time 30m

Yield 10

Number Of Ingredients 6

1 cup white whole wheat flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon sea salt
⅓ cup cold salted butter, cut into small pieces
1 cup sourdough starter

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Sift flour, baking powder, baking soda, and salt together into a large bowl. Cut in butter until pea-sized. Add sourdough starter and stir just until dough holds together.
  • Transfer to a floured board and knead 5 to 10 times. Pat to a 3/4-inch thickness and cut into 10 biscuits. Place on the prepared baking sheet.
  • Bake until golden brown, 12 to 15 minutes.

Nutrition Facts : Calories 131.3 calories, Carbohydrate 15.9 g, Cholesterol 16.4 mg, Fat 6.5 g, Fiber 2 g, Protein 3.4 g, SaturatedFat 4 g, Sodium 222.9 mg, Sugar 0.6 g

SOURDOUGH WHOLE WHEAT BISCUITS



Sourdough Whole Wheat Biscuits image

This is from one of those other sites. I am always looking for ways of putting more fiber in the diet. Usually I mix whole wheat flour and white. These work well with all whole wheat. Cooking with sourdough is wonderful and produces great results. Hope you enjoy!

Provided by PaulaG

Categories     Breads

Time 30m

Yield 8 biscuits

Number Of Ingredients 6

1 cup whole wheat flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup butter, room temperature
1 cup sourdough starter

Steps:

  • Preheat oven to 425 degrees.
  • Spray a cookie sheet with non-stick cooking spray.
  • Mix all dry ingredients in a medium size bowl.
  • Cut in the butter and work in starter until well blended.
  • Turn out onto floured surface and knead gently for 2 minutes.
  • Roll dough to 1 inch thickness.
  • Cut into 2-inch rounds with biscuit butter and place on prepared cookie sheet.
  • Bake for 10 minutes and serve hot from the oven.

FLUFFY WHOLE WHEAT BISCUITS



Fluffy Whole Wheat Biscuits image

These light and fluffy biscuits, made with all-purpose and whole wheat flour, are perfect for breakfast or dinner.

Provided by redwine

Categories     Bread     Quick Bread Recipes     Biscuits

Time 25m

Yield 12

Number Of Ingredients 7

1 cup all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
1 tablespoon white sugar
¾ teaspoon salt
¼ cup butter
1 cup buttermilk

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Combine all-purpose flour, whole wheat flour, baking powder, sugar, and salt in bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs; stir in buttermilk until just moistened.
  • Turn dough out on a lightly floured surface; knead gently 8 to 10 times. Roll to about 3/4-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place biscuits on an ungreased baking sheet.
  • Bake in preheated oven until biscuits are lightly browned, 10 to 12 minutes.

Nutrition Facts : Calories 118.7 calories, Carbohydrate 17.7 g, Cholesterol 11 mg, Fat 4.3 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 2.6 g, Sodium 357.3 mg, Sugar 2.1 g

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