11 Reviews of Sourdough Whole Wheat Biscuits

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!

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.

From: ~Nimz~

On Apr 14, 2006

Excellent biscuits. I did use 1/2 whole wheat and 1/2 flour, which is what I had, and made as directed. I got 6 big biscuits that were light and airy and tasted great. I had to bake mine about 20 minutes but it could be my oven. Thanks Paula for another keeper.

From: WestTexasChef

On Apr 8, 2006

These sourdough biscuits were easy to make and tasted great. Next time, I plan on adding a little parmesan cheese to the dough for a tangy twist.

From: Galley Wench

On Jun 29, 2006

Great biscuits . . . and so easy to make. I used 1/2 white and 1/2 whole wheat flour and DH loved them! Also using buttermilk to feed my starter and it does make a difference. Thanks Paula

From: luvcook'n

On Nov 30, 2006

These are wonderful little biscuits! Light and nutty. I used all whole wheat and baked them in my wood cookstove. If you have ever had bread baked with wood you know how good bread can really be. I was fortunate enough to have been given starter that came from my friend who has had it in her family for 108 years. Many thanks for sharing!

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.

From: TryingTraditional

On Apr 17, 2008

This is as good as it gets for a whole wheat biscut! I had ot add a little extra flour, but I know this is because my starter tends to be on the runny side and the weather when I was making them. They make great hamburger buns in a pinch!

From: mtilton

On Apr 29, 2007

Easy to make and delicious.

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!