Best 2 Whole Wheat Sourdough Biscuits Recipes
**An Ode to Whole Wheat Sourdough Biscuits: A Culinary Symphony of Flavor and Health**
In the realm of breakfast and snacking delights, whole wheat sourdough biscuits stand tall as a testament to the harmonious fusion of taste and nourishment. These golden-brown gems, crafted from the finest whole wheat flour and tangy sourdough starter, offer a symphony of flavors that dance upon the palate. From the crispy, slightly chewy exterior to the tender, fluffy interior, each bite is a journey through a textural wonderland. Whether you savor them warm from the oven, slathered with butter and honey, or enjoy their delightful company alongside a hearty bowl of soup or stew, these biscuits promise an unforgettable culinary experience. Dive into our collection of whole wheat sourdough biscuit recipes, each a unique interpretation of this classic treat, and embark on a journey of taste and satisfaction that will leave you craving more.
WHOLE WHEAT SOURDOUGH BISCUITS
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
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
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
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.
Tips:
- Use fresh sourdough starter: Active and bubbly starter is essential for light and fluffy biscuits.
- Measure your ingredients accurately: Baking is a science, and precise measurements are crucial for successful results.
- Don't overwork the dough: Overworking the dough will result in tough biscuits. Mix just until the ingredients are combined.
- Chill the dough before baking: Chilling the dough allows the flavors to develop and makes the biscuits easier to handle.
- Bake the biscuits in a hot oven: A hot oven will help the biscuits rise quickly and evenly.
- Brush the biscuits with melted butter before baking: This will give them a golden brown crust.
Conclusion:
These whole wheat sourdough biscuits are a delicious and healthy alternative to traditional biscuits. They're perfect for breakfast, lunch, or dinner. Serve them with your favorite soup, stew, or salad. You can also enjoy them on their own with a slather of butter or jam.
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