1 of 4 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 biscuits 25g Recipe makes 8 biscuits) The following items or measurements are not included below: sourdough starter
Calories 118
Calories from Fat 71		(60%)
Amount Per Serving		%DV
	Total Fat 7.9g	12%
	Saturated Fat 4.9g	24%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 20mg		6%
Sodium 251mg		10%
Potassium 63mg		1%
Total Carbohydrate 11.0g		3%
	Dietary Fiber 1.8g	7%
	Sugars 0.1g
Protein 2.1g		4%
how is this calculated?

people who like this recipe also like:

Japanese Mum's Chicken

By: JustJanS

MaMa's Supper Club Tilapia Parmesan

By: Crabbycakes

Roasted Brussels Sprouts!

By: Sharon123

Garlic Roasted Potatoes

By: Kim127

Mexican Hot Chocolate

By: ratherbeswimmin'

Sourdough Whole Wheat Biscuits

Recipe #97361 | 30 min | 20 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: PaulaG
Aug 9, 2004

This is from one of those other sites. I am always looking for ways of putting more fiber in the diet. Usually I mix whole wheat flour and white. These work well with all whole wheat. Cooking with sourdough is wonderful and produces great results. Hope you enjoy!

8 biscuits (change servings and units)

Ingredients

1 cup whole wheat flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup butter, room temperature
1 cup sourdough starter

Directions

1
Preheat oven to 425 degrees.
2
Spray a cookie sheet with non-stick cooking spray.
3
Mix all dry ingredients in a medium size bowl.
4
Cut in the butter and work in starter until well blended.
5
Turn out onto floured surface and knead gently for 2 minutes.
6
Roll dough to 1 inch thickness.
7
Cut into 2-inch rounds with biscuit butter and place on prepared cookie sheet.
8
Bake for 10 minutes and serve hot from the oven.

Questions about this recipe?

Featured Reviews for This Recipe

From: Saffie

On Jun 21, 2009

They came out great...even with a daughter that over rolled them...ours were a bit flat, but they did rise and were very yummy!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Raichka

On Jun 10, 2008

Wow, these really rose up! The wheat flour gave them a little heartier texture, but they were still fluffy. My husband, who rarely gives compliments, said they were good. Success !! Thanks. I'll be making these again.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Sue L

On Aug 21, 2004

Wonderful flavor! And very light too, not heavy like one might expect whole wheat to turn out. I did find that the amount of sourdough starter was waaay to much (would have made a soupy mess if I had added more than half). So what I did was double the flour, baking soda, baking powder, salt and butter and added the whole cup of starter. Good thing too, as there wasn't a whole lot of dough, and although I made my biscuits just a bit larger, only came up with 8 for the double recipe. They baked nicely, and although they aren't the prettiest biscuits I've made (some came up with cracks), they were just as tasty as some of the best biscuits I've had. Thanks for posting!

4 people found this review helpful

Was this review helpful to you? YES | NO

From: AKillian24

On Oct 23, 2005

Paula- You've outdone yourself on these. I regularly bake with whole wheat flour and these are some of the best muffins I've had. I have used this as a base for shortcake buiscuits (added sugar), dinner biscuits (added garlic powder) and plain breakfast buns. Staple recipe for me - thanks! I've also subbed 25% of the flour with soy flour for a protein boost and they turned out fantastically as well.

2 people found this review helpful

Was this review helpful to you? YES | NO

Read all 11 reviews