Easy Milled Wheat Sourdough Discard Biscuits Recipe
Looking for the perfect recipe to make homemade biscuits that the whole family will love? This easy milled wheat sourdough discard biscuits recipe is a delicious and easy way to use your sourdough discard while creating flaky, flavorful biscuits. This recipe is the perfect recipe for anyone craving a wholesome, tangy twist on a classic biscuit.
Looking for milled wheat english muffins? Check out this recipe!
What is the secret to a good biscuit?
The secret to a good biscuit lies in a few key factors: cold ingredients, minimal mixing, and proper baking temperature. First, using cold butter (or another fat) helps create a flaky texture as the fat melts during baking, leaving pockets of air in the dough. Second, be sure to mix the dough just until combined—overworking the dough will lead to tough biscuits. Finally, baking at a high temperature (around 425°F or 220°C) ensures the biscuits rise quickly, creating a golden, crispy exterior while keeping the inside soft and tender.
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Equipment for Homemade Sourdough Biscuits
Airtight container
Cheese grater or pastry blender
Large mixing bowl
Plastic wrap if fermenting overnight
Ingredients for Buttery Sourdough Biscuits
- 2 cups (270g) fresh milled flour (soft white wheat berries milled on pastry setting)
- 1/2 cup (100g) sourdough discard starter (or active sourdough starter)
- 1 tablespoon (12.5g) sugar
- 1 tablespoon (12g) baking powder
- 1/2 teaspoon (3g) baking soda
- 1/2 teaspoon (3g) salt
- 1/4 cup (57g) cold unsalted butter, cubed
- 1/2 cup (120g) buttermilk or milk (don’t have buttermilk–see tips)
Sourdough Biscuits Recipe
- Preheat Oven: Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, salt, and sugar.
- Cut in Butter: Add the cold butter to the dry ingredients. Use a pastry cutter, cheese grater, fork, or your hands to work the butter into the flour until the mixture looks like coarse crumbs with pea-sized bits of butter throughout.
- Add Wet Ingredients: Stir in the sourdough discard and milk into the flour mixture. Mix gently until just combined. Be careful not to overmix, or the biscuits will be tough. The biscuit dough should be slightly sticky but still hold together.
- Form Biscuits: Turn the dough out onto a lightly floured surface. Gently pat it into a rough rectangle, about 1-inch thick. Fold the dough over itself a couple of times (this helps create layers), then press it back down to 1-inch thick. Use a round biscuit cutter or a drinking glass to cut out biscuits. For overnight sourdough biscuits that are long fermented, cover and place the biscuits in the fridge overnight and bake the next morning (see tips). Otherwise proceed to the next step.
- Bake: Place cut biscuits on the parchment-lined baking sheet, leaving a little space between each. Bake biscuits in a 350 degree preheated oven for 10-12 minutes or until golden brown on top.
- Serve: Let the biscuits cool slightly on a wire rack, then serve warm with butter, jam, or gravy.
Tips:
- Flour: Feel free to experiment with other types of flours like Spelt or Einkorn for a different texture and flavor.
- Butter Alternatives: For a dairy-free version, use coconut oil or another plant-based butter.
- Sourdough Discard: The tang from the sourdough discard adds a delicious flavor to the biscuits. If you are looking for more of a sour punch, place the dough or cut of biscuit dough in the fridge for an overnight fermentation. When ready to bake, remove from the fridge and bake! Just keep in mind that it may take a couple of minutes more of baking since the dough is chilled.
Enjoy your milled wheat sourdough discard biscuits!
Easy Milled Wheat Sourdough Discard Biscuits Recipe
Equipment
- Airtight container
- Cheese grater or pastry blender
- Grain mill
- Cookie cutter
- Large mixing bowl
- Plastic wrap if fermenting overnight
- Bench scraper
Ingredients
- 2 cups 270g fresh milled flour soft white wheat berries milled on pastry setting
- 1/2 cup 100g sourdough discard starter or active sourdough starter
- 1 tablespoon 12.5g sugar
- 1 tablespoon 12g baking powder
- 1/2 teaspoon 3g baking soda
- 1/2 teaspoon 3g salt
- 1/4 cup 57g cold unsalted butter cubed
- 1/2 cup 120g buttermilk or milk don’t have buttermilk–see tips
Instructions
- Preheat Oven: Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, salt, and sugar.
- Cut in Butter: Add the cold butter to the dry ingredients. Use a pastry cutter, cheese grater, fork, or your hands to work the butter into the flour until the mixture looks like coarse crumbs with pea-sized bits of butter throughout.
- Add Wet Ingredients: Stir in the sourdough discard and milk into the flour mixture. Mix gently until just combined. Be careful not to overmix, or the biscuits will be tough. The biscuit dough should be slightly sticky but still hold together.
- Form Biscuits: Turn the dough out onto a lightly floured surface. Gently pat it into a rough rectangle, about 1-inch thick. Fold the dough over itself a couple of times (this helps create layers), then press it back down to 1-inch thick. Use a round biscuit cutter or a drinking glass to cut out biscuits. For overnight sourdough biscuits that are long fermented, cover and place the biscuits in the fridge overnight and bake the next morning. Otherwise proceed to the next step.
- Bake: Place cut biscuits on the parchment-lined baking sheet, leaving a little space between each. Bake biscuits in a 350 degree preheated oven for 10-12 minutes or until golden brown on top.
- Serve: Let the biscuits cool slightly on a wire rack, then serve warm with butter, jam, or gravy.
More Sourdough Recipes and Sourdough Discard Recipes
Fresh Milled Whole Wheat Sourdough Discard Donuts
Homemade Sourdough Whole Wheat English Muffins
Best Cream of Wheat Recipe Made with Milled Flour
