Why You’ll Love This Sourdough Whole Wheat Biscuits Recipe
If you’re looking for a delicious and wholesome treat, you’ll love these Sourdough Whole Wheat Biscuits. They’re not just tasty; they’re packed with nutrition, thanks to whole wheat flour and the benefits of sourdough fermentation.
The texture is wonderfully light and flaky, making them perfect for breakfast or as a side with dinner. I can’t tell you how satisfying it’s to pull them fresh from the oven, golden brown and inviting.
Plus, they’re easy to make, so you can whip up a batch in no time. Trust me, these biscuits will quickly become a favorite in your kitchen!
Ingredients of Sourdough Whole Wheat Biscuits
When it comes to whipping up a batch of Sourdough Whole Wheat Biscuits, the ingredients are simple yet essential. Each one plays a key role in creating that delightful texture and flavor we all crave. Whole wheat flour gives these biscuits a wholesome, nutty taste, while the sourdough starter adds a tangy depth and helps with that oh-so-flaky texture.
And let’s not forget the butter, which brings richness that really elevates the whole experience. So, let’s take a look at what you’ll need to gather before you roll up your sleeves and get baking.
Ingredients:
- 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
Now, a quick note on those ingredients: If you’re like me and sometimes forget the little things, be sure to check your pantry for whole wheat flour and sourdough starter before you get too excited.
Also, room temperature butter is key here – it mixes in better and helps create that flaky texture we want. If your butter is too cold, you might end up with more of a dense biscuit, and nobody wants that.
And if you’re feeling adventurous, you can even add herbs or cheese to the mix for an extra flavor kick. Just imagine biting into a warm biscuit with a hint of rosemary – yum!
How to Make Sourdough Whole Wheat Biscuits

Alright, let’s plunge into making these delightful Sourdough Whole Wheat Biscuits. First things first, preheat your oven to a toasty 425 degrees. This guarantees that your biscuits will rise beautifully and develop that lovely golden color we all love.
While the oven is warming up, grab a cookie sheet and give it a little spritz with non-stick cooking spray. Trust me, nobody wants a biscuit that’s glued to the pan – that’s just a recipe for disappointment, right?
Now, let’s get our dry ingredients together. In a medium-sized bowl, combine 1 cup of whole wheat flour, 1/2 teaspoon of baking soda, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Give it a good whisk to blend everything nicely. It’s like a little dance party for your flour.
Meanwhile, take 1/3 cup of your room temperature butter and cut it into the dry mixture. You can use a pastry cutter, or if you’re feeling bold, just plunge in with your hands. You want to get it to a crumbly texture, almost like sand.
Once that’s done, add in 1 cup of sourdough starter. Now, this is where the magic happens. Mix everything together until it’s well blended. It might feel a bit sticky, but that’s totally okay. Just embrace it; it’s all part of the process.
Once you have your dough ready, turn it out onto a floured surface. Here’s where the fun begins. Knead that dough gently for about 2 minutes. Don’t go all Hulk on it; we want to keep it light and fluffy.
After kneading, roll the dough out to about 1 inch thick. Now, grab a biscuit cutter and cut out 2-inch rounds. Place those little circles on your prepared cookie sheet. They’re looking cute already, aren’t they?
Pop them in the oven and bake for about 10 minutes. Just enough time to clean up the flour explosion you made in the kitchen.
When the timer goes off, you’ll want to serve these hot, fresh from the oven. The aroma will have everyone buzzing, and trust me, they won’t last long. So, get ready to enjoy some warm, flaky biscuits that are bound to bring a smile to your face. Happy baking!
Sourdough Whole Wheat Biscuits Substitutions & Variations
After whipping up a batch of those delightful Sourdough Whole Wheat Biscuits, you might find yourself wanting to mix things up a bit.
You can easily substitute half of the whole wheat flour with all-purpose flour for a lighter texture. If you’re feeling adventurous, try adding herbs like rosemary or thyme for a savory twist.
You might even incorporate shredded cheese, like cheddar, for added flavor. For a touch of sweetness, fold in some honey or maple syrup.
And don’t forget, you can experiment with different types of sourdough starter to create unique flavor profiles!
Enjoy your baking adventures!
Additional Tips & Notes
Although baking can be straightforward, a few extra tips can elevate your Sourdough Whole Wheat Biscuits. First, verify your sourdough starter is active and bubbly for the best rise.
Don’t over-knead the dough; just a gentle fold is enough to keep those biscuits tender. If you want extra flavor, consider adding herbs or cheese to the mix.
Also, keep an eye on the baking time; ovens vary and you want that perfect golden-brown color.
Finally, serve them warm with butter or jam for a delightful treat. Happy baking, and enjoy your delicious biscuits!