Rustic Sourdough Biscuits…Yummy!

Sourdough biscuits….Yum! I whipped up a batch of sourdough biscuits this morning that really came out great. Instead of just white flour, I added a small amount of cornmeal and whole wheat to give the biscuits a more rustic flavor. Here they are:

Rustic Sourdough Biscuits

biscuits closeup

Rustic Sourdough Biscuits

In a medium bowl mix:

2 cups vigorous Sourdough Starter

1.5 cups Milk

1/2 cup oil or melted Butter

1 Tablespoon Malt Syrup/or substitute 1 Tablespoon Brown Sugar

In a medium large bowl mix the dry ingredients:

 4 cups all purpose flour

1/4 cup Whole Wheat flour

2 Tablespoons of Cornmeal

2 teaspoons Salt

1 teaspoon Baking Soda

4 teaspoons Baking Powder

Stir dry ingredients together and then add the first bowl of wet ingredients to the second bowl of dry ingredients, stir gently with a fork until  a soft sticky dough is formed. Add more all purpose flour if the dough is too sticky. I had to add about another 1/3 of a cup of flour. Pour out on a well floured surface and knead just enough to have the dough gather into a ball and be smooth and pliable. This dough will still be somewhat sticky on the inside, just keep the outside covered with flour as you roll it out and cut biscuits with a biscuit cutter. If the dough is kneaded too much or you add so much flour while kneading that it is no longer sticky inside, it will be a tougher biscuit. So handle the dough gently and quickly and get the cut biscuits onto a baking sheet lightly greased or sprayed with pan spray. Pop the biscuits into a preheated oven at 400 degrees for 12 – 15 minutes. Eat while hot with dripping butter/honey/jam etc. Enjoy!

    northwestsourdough

    Teresa L Greenway - Sourdough bread baker, author, teacher, entrepreneur. Join my baking classes at: https://tinyurl.com/nbe3ejd

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