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Long Fermented Whole Wheat Sourdough Biscuits

Long Fermented Whole Wheat Sourdough Biscuits

These sourdough biscuits are mixed ahead of time and allowed to rest at room temperature so the the sourdough can ferment the grains for better digestion.

I've been perfecting this recipe for a while and there are a few tips I can share for fluffy and delicious biscuits.

Use the right flour. Use all purpose, pastry flour, or soft white whole wheat flour.  Bread flour has too much gluten and is not appropriate for biscuits.

Use active sourdough starter at 100% hydration.  100% hydration means that your starter has been fed with equal parts water and flour measured by weight.  The starter should be thick and gloppy in consistency like muffin batter, not runny.

Measure by weight. This yields consistent results every time!

Use a food processor to make mixing easy.  If you don't have one, I have also given instructions for mixing by hand.

Refrigerate for 20 minutes. Don't skip this step before baking.  It makes the biscuits taller and fluffier!

Long Fermented Whole Wheat Sourdough Biscuits

Adapted from Cultures for Health

  • 375 grams soft white whole wheat flour (or all purpose or pastry flour)
  • 1 stick of cold butter
  • 170 grams yogurt (3/4 cup)
  • 55 grams milk (1/4 cup)
  • 100 grams active sourdough starter at 100% hydration
  • 15 grams honey (1 T.)
  • 3/4 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda

If mixing the dough by hand, cut the butter into the flour until it is pea sized chunks.  Stir in the yogurt, milk, starter, and honey.

If using a food processor, add flour and butter to a food processer with a knife blade and pulse briefly until the butter is chopped into chunks. Add, yogurt, milk, starter, and honey and mix briefly until just combined.  (Don't overmix).

Allow dough to rest at room temperature for 8-12 hours.

After 8-12 hours, sprinkle the salt, baking powder, and baking soda evenly over the dough and mix briefly (by hand or with the food processor) until just barely combined (don't overmix!).

Dump the dough out onto a generously floured surface and flatten to about 1/2-3/4 inch thick.  The dough should be soft and sticky, but if you use enough flour, it should be easy to work with.  Cut into 9-12 biscuits depending on how big you want them.  I just use a pizza cutter to make square biscuits, which is fast and easy (see photo below)!

Place biscuits on a baking sheet lined with parchment and refrigerate for 20 minutes (don't skip this step!).

Bake at 400 degrees for 16-18 minutes until the tops are golden brown.

Square biscuits

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