Delicious soft Sourdough Biscuits add that special touch to a meal. These are a THM crossover because they contain both carbs (wheat flour) and fats (butter). I brushed these biscuits with melted garlic butter to mimic Red Lobster Biscuits. This biscuit dough can be mixed several days in advance and kept in the fridge. In fact, I prefer working with cold dough as it handles much better.
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Sourdough Biscuits
- 2 ¼ cups white whole wheat flour, I used Arrowhead Mills Pastry Flour***
- 6 tablespoons butter, room temperature
- 1 cup almond milk
- 2/3 cup sourdough starter
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Combine whole wheat flour and butter in a mixer bowl. Mix until crumbly. Add milk and sourdough starter. Mix well. Place in a bowl, cover tightly and refrigerate for 24 hours. Remove from refrigerator. *Sprinkle baking powder, salt, and baking soda on biscuit dough. Knead until thoroughly mixed. **Press dough out ½ inch thick, fold in thirds, press out again, repeat from ** twice. Cut with a biscuit cutter and place on a baking sheet. Bake at 425 degree for 20 minutes or until lightly browned. Biscuits baked on a stoneware pan are incredible.
*An easy way to sprinkle on the baking powder mixture is to put it in a Pampered Chef Shaker.
**When you fold the dough multiple times you will get flaky layered biscuits.
***I used Arrowhead Mills Pastry flour which is made from soft white spring wheat berries. It has less gluten and makes wonderful biscuits. It is 100% whole grain flour.
For Red Lobster Biscuits: 1/2 cup finely shredded cheddar cheese maybe kneaded in the dough along with the baking powder mixture. Melt 3 tablespoons butter. Add 1 teaspoon garlic powder and 2 teaspoons parsley. Brush over biscuits when removed from oven.
Here are a few of my favorite item when making biscuits. If you purchase items through these links, I receive a small commission but your price doesn’t change.
Sourdough Biscuits THM-Crossover
Ingredients
- 2 1/4 cups white whole wheat pastry flour
- 6 tablespoons butter
- 1 cup almond milk
- 2/3 cup sourdough starter
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
-
Combine whole wheat flour and butter in a mixer bowl. Mix until crumbly. Add milk and sourdough starter. Mix well. Place in a bowl, cover tightly and refrigerate for 24 hours. Remove from refrigerator. *Sprinkle baking powder, salt, and baking soda on biscuit dough. Knead until thoroughly mixed. **Press dough out ½ inch thick, fold in thirds, press out again, repeat from * twice. Cut with a biscuit cutter and place on a baking sheet. Bake at 425 degree for 20 minutes or until lightly browned.
*An easy way to sprinkle on the baking powder mixture is to put it in a Pampered Chef Shaker.
**When you fold the dough multiple times you will get flaky layered biscuits.
***I used Arrowhead Mills Pastry flour which is made from soft white spring wheat berries. It has less gluten and makes wonderful biscuits. It is 100% whole grain flour.
For Red Lobster Biscuits: 1/2 cup finely shredded cheddar cheese maybe kneaded in the dough along with the baking powder mixture. Melt 3 tablespoons butter. Add 1 teaspoon garlic powder and 2 teaspoons parsley. Brush over biscuits when removed from oven.
You can find many more sourdough recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.
Should this read repeat from ** twice? Repeating just the rolling and folding parts?
” *Sprinkle baking powder, salt, and baking soda on biscuit dough. Knead until thoroughly mixed. **Press dough out ½ inch thick, fold in thirds, press out again, repeat from * twice. ”
Thanks!
Glenda, Is this on plan with THM as written? Wouldn’t it need to ferment in the fridge for at least 70 hours or also have some time on the counter in addition to the 24 hours on the fridge? Or am I missing something?
When you make recipes with sourdough starter all you need is 7 hours room temperament. The reason is because you have larger amount of sourdough starter versus a little bit of yeast.
Wondering can I mix the dough and then leave out to ferment for 7 hours?
yes
I will add it to your order. Blessing!
Is there a way to freeze these before they are fully cooked? Made these today & they were delicious.
after you have cut them they can be froze on cookie sheets. Remove from the freeze and bake immediately.
Thank you
Is this with active sourdough starter?
you can use unfed starter
Can you leave the biscuit mixture in the refrigerator longer than 24 hours before baking?
Also, is it okay to mix up the dough and let it ferment at room temperature for 7 hr instead?
Thank you!
yes, to both questions.
I’ve got starter in my fridge I’ve had in there for several months and haven’t fed. Should I take it out and feed it since it’s been awhile for this recipe or it should be ok?? And since it’s been awhile, will it make these taste sour?
I would feed it at least one time.
Has anyone tried using less butter to keep these in THM “E”. I’m still working on losing weight, so prefer to not eat many crossovers. Thank you for this recipe!! 😀
yes, replace some of the butter with non-fat Greek Yogurt.
Great! Thank you so much for your response! 🙂
Do these taste very sour? Im still working on getting my family adjusted.
no, they do not because the baking soda helps to eliminate the sourness.
I’m dairy free currently. Do you think coconut oil would work here versus the butter?
yes, you can try it or a plant based butter
Is there a modifications to make these into drop biscuits?
use 1/4 cup more liquid.
I’ve put off making these because I never remember to have pastry flour on hand. Can I use the white whole wheat flour? Will they be too heavy?