Whole Wheat Sourdough Biscuits Recipe

Whole wheat flour: Provides a nutty flavor and hearty texture.

Sourdough starter: Adds a tangy taste and helps the biscuits rise.

Butter: Cold and cut into pieces, it creates a flaky texture.

Baking powder: Helps the biscuits rise and become fluffy.

Salt: Enhances the flavor of the biscuits.

Milk: Adds moisture and helps bind the ingredients together.

When cutting in the butter for your whole wheat sourdough biscuits, make sure it is very cold. This helps create those desirable flaky layers. You can even freeze the butter for a few minutes before cutting it into pieces. Use a pastry cutter or two knives to incorporate the butter into the flour mixture until it resembles coarse crumbs. This ensures that the butter remains in small, solid pieces, which will melt during baking and create steam, resulting in a light and flaky texture.

• whole wheat flour - Substitute with spelt flour: Spelt flour has a similar nutty flavor and nutritional profile, making it a good alternative for whole wheat flour.

• whole wheat flour - Substitute with all-purpose flour: All-purpose flour can be used, but the biscuits will be less dense and have a milder flavor compared to using whole wheat flour.

• sourdough starter - Substitute with buttermilk: Buttermilk can provide a similar tangy flavor and acidity, though it won't contribute to the leavening as a sourdough starter would.

• sourdough starter - Substitute with yogurt: Yogurt can mimic the tanginess and moisture of a sourdough starter, though it will not provide the same leavening properties.

• butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative, providing a similar fat content and texture.

• butter - Substitute with margarine: Margarine can be used as a non-dairy substitute, offering a similar consistency and fat content.

• baking powder - Substitute with baking soda and cream of tartar: Mixing baking soda with cream of tartar can replicate the leavening effect of baking powder.

• baking powder - Substitute with self-rising flour: Self-rising flour already contains baking powder and salt, so you can use it to replace both ingredients.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute, offering a similar level of saltiness.

• salt - Substitute with kosher salt: Kosher salt can be used, but you may need to adjust the quantity slightly due to its coarser texture.

• milk - Substitute with almond milk: Almond milk can be used as a dairy-free alternative, providing a similar liquid content.

• milk - Substitute with buttermilk: Buttermilk can add a tangy flavor and help with the leavening process, making it a good substitute for milk.

• To keep your whole wheat sourdough biscuits fresh, store them in an airtight container at room temperature. They will stay good for up to 2 days.
• For longer storage, place the biscuits in a resealable plastic bag or wrap them tightly in aluminum foil. Store them in the refrigerator for up to a week.
• If you want to freeze the biscuits, first let them cool completely. Then, wrap each biscuit individually in plastic wrap to prevent freezer burn.
• Place the wrapped biscuits in a resealable freezer bag or an airtight container. Label the bag with the date so you can keep track of their freshness.
• When you’re ready to enjoy a frozen biscuit, thaw it at room temperature or reheat it directly from frozen. To reheat, preheat your oven to 350°F (175°C) and bake the biscuits for about 10-15 minutes, or until they are warmed through.
• For a quicker option, you can also reheat the biscuits in the microwave. Place a biscuit on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for about 20-30 seconds, or until heated through.
• If you prefer a crispier texture, you can reheat the biscuits in a toaster oven. Set the toaster oven to 350°F (175°C) and toast the biscuits for about 5-7 minutes.
• To add a touch of freshness, brush the tops of the reheated biscuits with a little melted butter or olive oil before serving. This will give them a delightful shine and enhance their flavor.
• Enjoy your whole wheat sourdough biscuits with your favorite soups, stews, or simply with a dollop of jam or honey.

• Oven Method: Preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes, or until they are warmed through.

• Microwave Method: Wrap each biscuit in a damp paper towel to keep them moist. Place them on a microwave-safe plate and heat on medium power for 20-30 seconds. Check and add more time if necessary, but be careful not to overheat as they can become tough.

• Stovetop Method: Heat a skillet over medium-low heat. Add a small amount of butter or olive oil to the skillet. Place the biscuits in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the biscuits on the toaster oven tray and cover loosely with aluminum foil. Heat for about 10 minutes, or until they are warmed through.

• Steaming Method: Fill a pot with a small amount of water and bring it to a simmer. Place a steamer basket over the pot and place the biscuits in the basket. Cover and steam for about 5 minutes, or until they are warmed through. This method helps retain moisture.

• Oven: Preheat to 425°F (220°C) for baking the biscuits.

• Mixing bowl: Combine the flour, baking powder, and salt.

• Pastry cutter: Cut in the cold butter until the mixture resembles coarse crumbs.

• Measuring cups: Measure the flour, sourdough starter, and milk accurately.

• Measuring spoons: Measure the baking powder and salt precisely.

• Spatula: Mix the sourdough starter and milk into the dry ingredients until just combined.

• Floured surface: Turn the dough out onto this surface for kneading.

• Rolling pin: Pat the dough out to about ½ inch thick.

• Biscuit cutter: Cut the dough into biscuit shapes.

• Baking sheet: Place the biscuits on this sheet for baking.

• Parchment paper: Line the baking sheet to prevent sticking and for easy cleanup.

• Cooling rack: Place the baked biscuits on this rack to cool down.

Pre-measure ingredients: Measure out whole wheat flour, baking powder, and salt in advance to streamline the process.

Use a food processor: Quickly cut in the cold butter using a food processor instead of doing it by hand.

Prepare the surface: Have your floured surface ready before you start mixing the dough.

Preheat the oven early: Start preheating your oven before you begin mixing ingredients to save time.

Batch cutting: Use a large biscuit cutter to cut multiple biscuits at once.