Sourdough Biscuits with Freshly Milled Flour
These whole wheat sourdough biscuits are melt-in-your-mouth delicious! This recipe is made entirely from freshly milled flour and is best fermented overnight. It's easy and makes the most scrumptious buttery and fluffy biscuit ever!
Equipment
- 1 medium glass bowl with a lid
Ingredients
Ingredients:
- 289 grams hard white wheat , (freshly milled)
- 6 Tbsp cold butter
- 1 cup active sourdough starter , (or discard)
- 2/3 cup milk, (cold)
- 1 Tbsp baking powder
- 1/2 tsp sea salt
Instructions
Directions:
- In a medium glass bowl, cut the butter into the cooled flour. Add the starter, milk, baking powder, and salt. Mix well with your hands just until the flour is moistened. The dough will look wet and sticky. Cover and refrigerate the dough overnight or for at least 2 hours.
- Transfer the dough onto a pastry mat and cut it into four equal pieces.
- Laminate the dough by overlaying the diagonal pieces over each other and pressing down to a 1/2-inch thickness, forming a rectangle.
- Cut 8 square biscuits using a bench scraper, or you can use a 2-inch biscuit cutter and pat together scraps to cut out additional biscuits. Arrange biscuits into a 10-inch cast-iron skillet.
- Bake the biscuits at 400°F for 20 minutes. Brush the tops with two tablespoons of melted butter and serve warm.
Notes
- Cool the flour after milling before adding the cold butter.
- If you want to bake immediately, add 300 grams of freshly milled flour and 189 grams of starter. Mix the cold butter into the batter instead of the flour. This makes ultra-crisp and flaky biscuits.
Nutrition Facts
Sourdough Biscuits with Freshly Milled Flour
Serving Size
1 biscuit
Amount per Serving
Calories
221
% Daily Value*
Fat
10
g
15
%
Saturated Fat
6
g
38
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
25
mg
8
%
Sodium
244
mg
11
%
Potassium
320
mg
9
%
Carbohydrates
29
g
10
%
Fiber
4
g
17
%
Sugar
1
g
1
%
Protein
6
g
12
%
Vitamin A
299
IU
6
%
Calcium
107
mg
11
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
