Sourdough Whole Wheat Biscuits
Flaky, buttery, and packed with wholesome flavor, these Sourdough Whole Wheat Biscuits are the perfect blend of rustic charm and indulgence. Made with a mix of whole wheat and all-purpose flour, these biscuits boast a nutty, hearty texture while remaining irresistibly tender. The addition of tangy sourdough discard not only minimizes waste but also infuses a subtle depth of flavor that takes these biscuits to the next level. Skillfully layered with the folding method, they rise to golden perfection with beautifully defined layers. Ready in just 15 minutes of prep time, these versatile biscuits are ideal for breakfast slathered in jam, a comforting dinner side, or the base for your favorite biscuit sandwich. Perfectly simple yet undeniably impressive, this recipe is your go-to for turning pantry staples into bakery-quality treats!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.5 cups Cold unsalted butter
- 1 cup Sourdough discard
- 0.5 cups Cold milk (or buttermilk)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.
Cut the cold butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Add the sourdough discard and cold milk to the bowl. Stir gently with a wooden spoon or spatula until the dough just comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about 1 inch thick.
Fold the dough over itself in thirds (like folding a letter), then turn it 90 degrees and gently pat it out again to 1 inch thick. Repeat this folding process 2 more times to create layers.
Cut the biscuits using a round cutter (about 2.5 inches in diameter). Press straight down without twisting to ensure the biscuits rise evenly.
Place the biscuits on the prepared baking sheet, leaving a little space between each one. If desired, brush the tops lightly with milk for a golden finish.
Bake in the preheated oven for 15-18 minutes or until the biscuits are puffed and golden brown.
Remove from the oven and allow the biscuits to cool slightly before serving. Enjoy warm with butter, jam, or alongside your favorite meal!
Nutrition Facts
Calories |
2448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.7 g | 134% | |
| Saturated Fat | 62.4 g | 312% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 263 mg | 88% | |
| Sodium | 4235 mg | 184% | |
| Total Carbohydrate | 337.2 g | 123% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 9.9 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 303 mg | 23% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1472 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
