a variation on traditional spaghetti. Exceptionally juicy even as leftovers.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 10 |
| Yield: | 10 biscuits |
Ingredients
- 1 cup white whole wheat flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- ⅓ cup cold salted butter, cut into small pieces
- 1 cup sourdough starter
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Sift flour, baking powder, baking soda, and salt together into a large bowl. Cut in butter until pea-sized. Add sourdough starter and stir just until dough holds together.
- Transfer to a floured board and knead 5 to 10 times. Pat to a 3/4-inch thickness and cut into 10 biscuits. Place on the prepared baking sheet.
- Bake until golden brown, 12 to 15 minutes.
- Any type of flour can be substituted–I use freshly ground hard white wheat flour. When I made them with 1/2 white flour, they reminded me of Kentucky Fried Chicken’s(TM) biscuits.
- Use a sourdough starter that’s been fed 1 part flour to 1 part water. I like to let the dough rest when mixed up to allow the sourdough starter to work through the flour, making it easier to digest.
Nutrition Facts
| Calories | 131 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 223 mg |
| Sugars | 1 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
This is it! No more looking for the best sourdough roll recipe.