A few weeks ago, I shared how to start your very own sourdough starter, and then gave you a recipe for waffles or pancakes to make with it. But… that was a few weeks ago. Since then, every week you have made nothing but waffles or pancakes until you’re getting a little tired of them (however delicious they were when you started out). So, here’s another scrumptious recipe to make, just to shake things up until a week or two from now when I give you the recipe for my favorite bread! But until then, enjoy these:
- 1 1/2 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup butter
- 1 cup sourdough starter
Whisk together the dry ingredients, then cut in the butter with a pastry blender. Add the sourdough starter and mix gently. (Don’t forget to feed your starter with a cup of white flour and a cup of water!)
Allow the dough to rise while you clean up a space on your table or counter and flour it, then turn the dough out and need it 10 times. (This makes it wonderfully flaky!) Pat or roll it out until it’s about a half inch thick (or up to 1 inch, if you want your biscuits tall), and then cut into 3-4 inch circles. Or, if you prefer (as my mom does), roll quite thinly, cut, and bake until crispy – a version we call biscuit-crackers.
Brush their tops with milk, and let rise for half an hour.
Bake in a preheated 425 degree oven for 15 minutes, or until golden brown.
Makes about 12. (Perfect recipe for doubling!)
Serve with extra butter, local raw honey, a delicious berry spread, or alongside a cozy soup.