I have been baking my family a very basic sourdough bread for a couple years now, and we love it. Recently, my sourdough starter has been growing like crazy so I decided to experiment with other ways to use it. Pancakes were a big hit (try these easy sourdough pancakes) and so were these biscuits. So much so, that I had to share them with everyone. 
Garlic and Herb Sourdough Biscuits (makes 12 biscuits)
1 c. whole wheat flour
1 c. sourdough starter
1/3 c. cold butter
1/4 tsp. celtic salt
1/2 tsp. baking soda
2 tsp. baking powder
1 Tbs. dehydrated garlic or garlic powder
1 tsp. dried parsley
1 tsp. dried oregano
3/4 c. grated cheddar or parmesan cheese (optional)
Directions
1. In a large mixing bowl, cut the butter into the flour until it resembles small grains.
2. Slowly mix in the sourdough starter until it forms a shaggy or sticky dough. Cover with a kitchen towel and let sit on the counter for 12-24 hours.
3. After the dough has soaked for 12-24 hours, knead in the rest of the dried ingredients, including the cheese if you are choosing to add it.
4. Let it all rest for 10-15 minutes while preheating your oven to 400 degrees.
5. Cut into 12 biscuits (honestly, I just rip off pieces of dough and roll them in my hands) and lay them out on a greased baking pan.
6. Bake for 10-12 minutes or until golden on top and cooked all the way through.
7. Attempt to let cool – at least enough so they don’t burn your mouth – and enjoy!
We loved these biscuits so much that I find myself making them once a week, sometimes more. Our favorite way to serve them has been with eggs as a breakfast sandwich but I’m pretty sure we’d eat them anyway we could.
Garlic & Herb Sourdough Biscuits
Print recipe
Print with main photo
Print text only
Serves
12
Allergies
Sourdough
Meal type
Breads
By author
Kailyn Shippee
Ingredients
1 cup whole wheat flour
1 cup sourdough starter
1/3 cup cold butter
1/4 teaspoon celtic salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1 tablespoon dehydrated garlic or garlic powder
1 teaspoon dried parsley
1 teaspoon dried oregano
3/4 cups grated cheddar or parmesan cheese (optional)
Directions
1.
In a large mixing bowl, cut the butter into the flour until it resembles small grains.
2.
2. Slowly mix in the sourdough starter until it forms a shaggy or sticky dough. Cover with a kitchen towel and let sit on the counter for 12-24 hours.
3.
3. After the dough has soaked for 12-24 hours, knead in the rest of the dried ingredients, including the cheese if you are choosing to add it.
4.
4. Let it all rest for 10-15 minutes while preheating your oven to 400 degrees.
5.
5. Cut into 12 biscuits (honestly, I just rip off pieces of dough and roll them in my hands) and lay them out on a greased baking pan.
6.
6. Bake for 10-12 minutes or until golden on top and cooked all the way through.
7.
7. Attempt to let cool - at least enough so they don’t burn your mouth - and enjoy!
Powered by GetMeCooking
Do you bake with sourdough? I’d love to hear your suggestions for other ways to use our starter.
Author information
Kailyn
My name is Kailyn and I am a teacher, a wife, a mother, and a wanna-be farmer. I like to get my hands dirty in the garden and explore my inner artist with DIY projects...some of which actually work. I'm raising my little girl, a flock of chickens and an energetic beagle in the woods of New England. I blog about our homesteading adventures and journey to a more natural lifestyle at Our New England Home.
The post Garlic and Herb Sourdough Biscuits appeared first on Whole Intentions.