Easy Whole Wheat Sourdough Drop Biscuits Recipes

EASY WHOLE WHEAT SOURDOUGH DROP BISCUITS

Steps:

• Stir together the flour and salt in a large mixing bowl, then cut in the butter with a fork, pastry blender, or two knives.
• Stir together the sourdough starter and milk in a large mixing cup.
• Make a well in the center of the flour mixture and add the starter and milk to the well. Gradually stir in the flour mixture until it is just combined, taking care not to overmix.
• Cover with a kitchen towel and allow the dough to rise and ferment for 6-8 hours.
• Butter a baking sheet and preheat the oven to 400°F. Carefully scoop out the biscuit dough with a spoon (taking care to not deflate the dough) and place on the baking sheet.
• Bake in the preheated oven for around 20-30 minutes, or until lightly browned. Cool on a wire rack until ready to serve.

SOURDOUGH DROP BISCUITS

Steps:

• Preheat the oven to 475F and adjust the oven rack to the middle position. Line a baking sheet with parchment paper.
• Add the flour, baking powder, baking soda, sugar, and salt to a medium bowl and whisk well to combine.
• Add the melted butter to a separate medium bowl and add the buttermilk. Stir until the butter forms small clumps. These clumps are caused by the warm liquid butter interacting with the cold buttermilk. This mimics the "cutting in" process of typical biscuits, since the result is large clumps of butter.
• Add the sourdough discard to the butter and buttermilk mixture. Whisk gently to combine.
• Make a well in the center of the dry ingredients.
• Add the sourdough, butter, and buttermilk mixture to the well of the dry ingredients. Stir gently with a silicone spatula, just until combined and all the flour is moistened. The dough will be pulling away from the sides of the bowl. Use your hands to form a rough mass.
• Grease the inside of a 1/4 cup sized dry measuring cup, or a #20 size cookie scoop (large size; about 3 1/2 tbsp). Scoop up a heaping portion of dough and drop directly onto the prepared baking sheet. Repeat this until all your dough is used up, spacing each biscuit 1 1/2-2" apart. If using a large cookie scoop, you will yield approximately 12 biscuits.
• Brush the biscuits with 2 tablespoons of the melted butter. Bake in the preheated oven for 13-17 minutes, or until the tops are golden brown and crisp.
• Remove the drop biscuits from the oven and brush the tops with the remaining melted butter.
• Serve immediately, or allow to cool on a wire rack before transferring to storage.

SOURDOUGH WHOLE WHEAT BISCUITS

Steps:

• Preheat oven to 425 degrees.
• Spray a cookie sheet with non-stick cooking spray.
• Mix all dry ingredients in a medium size bowl.
• Cut in the butter and work in starter until well blended.
• Turn out onto floured surface and knead gently for 2 minutes.
• Roll dough to 1 inch thickness.
• Cut into 2-inch rounds with biscuit butter and place on prepared cookie sheet.
• Bake for 10 minutes and serve hot from the oven.

WHOLE WHEAT SOURDOUGH BISCUITS

Steps:

• 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.

WHOLE WHEAT DROP BISCUITS

Steps:

• Preheat oven to 475 degrees and grease a loaf pan (or if doubling the recipe, a round cake pan should work).
• Melt butter in microwave and let cool for about 5 minutes.
• Meanwhile, mix flour, baking powder, baking soda, sugar, and salt in large bowl. Mix cold buttermilk and milk with butter, stirring until butter forms small clumps.
• Add wet mixture to dry ingredients and stir until just incorporated. Do not overmix.
• Pour extra flour onto a plate or shallow bowl. Rub your hands in the flour to dust them well. Spoon a lump of wet dough (around 1/4 cup) into the flour, and sprinkle some flour over it to coat well. Gently pick it up and shape it into a soft round by tossing the dough gently back and forth between your hands. Place biscuit in pan and repeat with remaining dough, ensuring biscuits touch each other. This keeps them soft and ensures they rise nicely.
• Bake until tops are golden brown, 10 - 12 minutes. You can brush with an additional melted butter if desired. Cool for a minute or two, then dump out and break apart into individual biscuits.
• Serve immediately.