In my mind, there is two types of sourdough recipes. I classify these as “True Sourdough” and “Quickie Sourdough”. True sourdough are recipes that have an hours long rest/rise so that the wild yeasts can do their thang and eat all the physic acid in the flour, making it nice and digestible. This is usually your loaves and such. There there is quickie sourdough recipes, these recipes have sourdough starter in them…but also additional flour and no rest time for the starter to do its thang. You just mix and bake. Still delicious and with benefits and taste of sourdough, just not “true sourdough”.
These biscuits are the latter, quickie sourdough, which makes them quick to mix up for a meal! Adapted from the book Sourdough, by Sara Owens, they’re a winner! I find them a little bit more cakey crumb that normal biscuits but the exterior is a little more crispy…a heavenly combo.
- 3 cups flour white or whole wheat
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cup cold/frozen butter
- 1 1/2 cup sourdough starter, fed at least 12 hours ago, ideally it's actually past the point when you want to use it for bread and it's pretty runny and tangy
- 1/4 cup yogurt + 1/2 cUP water, OR 3/4 cup milk+ 1 Tablespoon vinegar
- Makes a half sheet pan (The big size baking sheet) full of biscuits.
- Preheat oven to 450F. (If using whole wheat, don't preheat until you are done mixing the dough because the dough will need to rest)
- Mix flour, baking powder, baking soda and salt together.
- Using your cheese grater, grate butter into the flour. Mix well.
- Add in the sourdough starter and milk, mix well. It will seem like you don't have enough liquid in there, but give it ten gentle kneads before you decide if it needs more liquid.
- If you're using whole wheat flour, before you knead, let the dough sit 20-30 minutes to "autolyze" and properly soak up the liquid. This will give you a better finished biscuit and I feel essential to baking with whole wheat.
- Dump the dough onto a lightly floured counter and then you've got two choices...you can 1.) Do the normal roll to 1- inch thick, cut out, roll out again, cut again etc. OR what we prefer 2) Press the dough into a rectangle 1- inch thick, and using a knife, cut square biscuits to size of your choice. (I like about 2- inch squares.)
- Transfer biscuits to an ungreased baking sheet. (I usually line with parchment so I don't have to wash the pan, but they won't stick if you don't.)
- Bake biscuits for 15-20 minutes, turning halfway, until they're nice and golden brown on top.
More Sourdough Recipes
Once you’ve mastered working with sourdough you’ll find you’re wondering what other recipes you can try with it now? Here are my tried & true favorite sourdough recipes!
- Sourdough 101
- Sourdough Boule
- Sourdough Sandwich Bread
- Seedy Whole Wheat Sourdough Sandwich Bread
- Sourdough Honey Oat Bread
- Sourdough Focaccia (or Pizza Dough)
- Sourdough Cinnamon Twists