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.
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.
Per Serving: 131 calories; protein 3.4g; carbohydrates 15.9g; fat 6.5g; cholesterol 16.4mg; sodium 222.9mg.
The quality of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which not always getting bigger as well as white bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.