This soft and moist sourdough whole wheat buttermilk biscuits are perfect for any occasion. Topped with gravies, jams, and jellies, you won’t need another sourdough whole wheat biscuit recipe for all your biscuit cravings!
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Endless possibilities? This is one of the things that I love about breakfast. It provides you with the much needed energy to concentrate on the day ahead. Breakfast can can even have the same effect as a cup coffee for some people. These sourdough whole wheat buttermilk biscuits will definitely boost your mood.
WE all know those people who are unapproachable without a fresh cup/pot of coffee. You can silently raise your hand if you’re one of those people. No shame!
Starting the day with a fresh batch of warm sourdough whole wheat biscuits with strawberry jam sounds like a great way to start the day. You can pair it with grits or rice along with eggs and your favorite breakfast meats. You can also do these delicious biscuits with homemade gravy for some southern flair!
Anyway you decide to dress up or down your biscuits will not take away from the warm feeling you get from knowing you are starting your day off right!
How long will the sourdough whole wheat buttermilk biscuits last in or out of the fridge?
The biscuits will last about 1 to 2 days out on the counter. You should wrap the biscuits in cling wrap then, put them in a Ziploc bag. Make sure you get as much air out of the bag. This way you can ensure the max amount of freshness for the biscuits!
If you want to keep the biscuits in the fridge:
- Wrap the biscuits in cling wrap or foil
- Put in a Ziploc bag and make sure you let all the air out or you can store them in an air-tight container
- The biscuits should last almost a week if you choose to conserve the biscuits in the refridgerator.
If you are wanting to freeze the biscuits, there are a few things that you should do:
- The biscuits should cool all the way before wrapping it up (This is if you have just taken it out of the oven).
- Wrap the biscuits in plastic wrap or foil
- put biscuits in a freezer bag
- Make sure to get as much air our of the bag as you can to keep it fresher longer
- The biscuits should last about 3 months In the freezer, give or take if you make sure you let all the air out!
TOOLS NEEDED TO BE SUCCESSFUL:
- wooden mixing spoon
- measuring cup
- measuring spoons
- mixing bowl
- baking sheet
Ingredients List:
- 2 1/2 cups whole wheat flour
- 1/2 cup sourdough starter (active or inactive)
- 1/2 cup buttermilk + 2 tbs
- 1 tsp kosher salt
- 1 tbs sugar
- 1/2 tsp baking soda
- 1 tsp baking powder
- 8 tbs unsalted butter
HOW TO MAKE SOURDOUGH WHOLE WHEAT BUTTERMILK BISCUITS
Add sourdough starter to a bowl then mix in buttermilk and combine
In a separate bowl, combine the whole wheat flour, baking soda, baking powder, kosher salt, and sugar together.
Then, grate the butter into the dry mixture and combine (It will be crumbly which is a good thing).
Combine the wet and dry mixtures together until it forms a crumbly ball of dough. This is where you will add the extra buttermilk if your mixture is too dry.
Place the dough on a floured surface and roll out your dough. After you roll the dough out, fold it like a pamphlet and roll it again.
Now, you are going to use something to make circles in the dough. I used a mason jar lid in order to get perfect circles. You can also use a 2 Then, you will place the dough on a baking sheet lined with parchment paper.
Now, place the baking sheet in the oven at 425 F for 13 to 15 minutes. Top your sourdough whole wheat buttermilk biscuits with butter, jam, gravy, or whatever your heart desires.
PIN IT FOR LATER
Check out my other post
- Perfectly Fluffy Homemade Sourdough Biscuits
- Easy Overnight Fluffy Sourdough Pancakes
- Easy Whole Wheat Sourdough Sandwich Bread
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Sourdough Whole Wheat Buttermilk Biscuits
This soft and moist sourdough whole wheat buttermilk biscuits recipe is perfect for any occasion. Topped with gravies, jams, and jellies, you won't need another sourdough whole wheat biscuit recipe for all your biscuit cravings!
Ingredients
- 2 1/2 cups whole wheat flour
- 1/2 cup sourdough starter
- 1/2 cup buttermilk + 2 tbs
- 1 tsp kosher salt
- 1 tbs sugar
- 1/2 tsp baking soda
- 1 tsp baking powder
- 8 tbs unsalted butter
Instructions
- Add sourdough starter to a bowl then mix in buttermilk and combine
- In a separate bowl, combine the whole wheat flour, baking soda, baking powder, kosher salt, and sugar together.
- Then, grate the butter into the dry mixture and combine (It will be crumbly which is a good thing).
- Combine the wet and dry mixtures together until it forms a crumbly ball of dough. This is where you will add the extra buttermilk if your mixture is too dry.
- Place the dough on a floured surface and roll out your dough. After you roll the dough out, fold it like a pamphlet and roll it again. Repeat.
- Now, you are going to use something to make circles in the dough. I used a mason jar lid in order to get perfect circles. Then, you will place the dough on a baking sheet lined with parchment paper.
- Now, place the baking sheet in the oven at 425 F for 13 to 15 minutes.
- top with melted butter or gravy and enjoy!
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