Freshly Milled Sourdough Drop Biscuits
These biscuits are easy, delicious and nutritious!
Ingredients
- 290 grams freshly milled flour see notes for more details
- 115 grams sourdough starter active or discard, doesn't matter
- 1 tbsp baking powder
- 1 tsp sugar
- 1 tsp salt
- 1/2 cup butter one stick - melted
- 3/4 cup milk preferably whole milk
Instructions
- Freshly mill your flour and add your baking powder, sugar, and salt. Combine
- Add your sourdough starter, butter and milk to your dry ingredients. Combine.
- Loosely cover your bowl and allow it to sit at room temperature for 30 mins.
- Preheat your oven to 425°. Prepare a baking sheet with parchment.
- Drop 1/4 cup amount of dough on prepared baking sheet. Space biscuits roughly an inch apart.
- Bake for 10-14 minutes.
Notes
I used a combination of soft white wheat and hard red wheat for these biscuits. The gluten structure isn't very important for these biscuits, so you can use whatever grain combination you enjoy.
It doesn't matter if you use active sourdough starter or sourdough discard for these biscuits. The sourdough isn't offering any leavening, that's what the baking powder is for. The sourdough in this recipe is for flavor, nutrition, and yet another way to use up that pesky sourdough discard.