Sourdough Parmesan whole wheat biscuits. Spray a cookie sheet with non-stick cooking spray. Mix all dry ingredients in a medium size bowl. Cut in the butter and work in starter until well blended.
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Mix together the flour, salt, sourdough starter, butter, and optional herbs to make a smooth (not sticky), cohesive dough.
Divide the dough in half, and shape each half into a small rectangular slab.
Once they've had their time to chill, remove the cracker dough from the fridge.
You can make Sourdough Parmesan whole wheat biscuits use 12 ingredients and 5 the steps. Here guides how you cook it.
The main ingredient Sourdough Parmesan whole wheat biscuits as follows:
- You need 1 cup of whole wheat.
- Prepare 1 cup of all purpose flour.
- You need 2 cups of sourdough starter.
- Provide 1/2 teaspoon of salt.
- Prepare 1/2 cup of Parmegino cheese.
- You need 1 teaspoon of baking soda.
- Prepare 4 Tsp of baking powder.
- Prepare 1 teaspoon of garlic powder.
- Provide 1 teaspoon of Onion powder.
- Prepare 2 Tsp of toasted sesame seeds.
- You need 1 Tsp of sugar.
- You need 6 Tsp of cold butter.
Cut a piece of parchment paper to about the size of a cookie sheet, or use a silicone baking sheet liner. Lightly dust the parchment paper/liner with flour. In a large bowl, combine the flour, baking powder, salt and baking soda; cut in butter until mixture resembles coarse crumbs. Combine Sourdough Starter and buttermilk; stir into crumb mixture with a fork until dough forms a ball.
Instructions Sourdough Parmesan whole wheat biscuits
- Mix all dry ingredients in a large bowl. Cut in cold butter cubes..
- Pour in the wet sourdough starter. Mix everything by a fork..
- Use hands to knead the dough until everything is Incorporated. Do it quickly so that butter won't melt. A little bit water can be added if the dough is too dry..
- Pat down the dough on a floured surface at about half inch thickness and cut it into 16 pieces..
- Bake the biscuits at 400F for 18~20 minutes..
Since they were made with the fresh whole wheat flour, these biscuits had a delicious and sweet wheaty flavor. They were not tall and fluffy, but for whole wheat, they were really good. I will make the whole wheat version again, but I will probably bump up the amount of. Cut the butter into the flour using a pastry blender or your fingertips until the mixture looks like coarse crumbs with pieces of butter about the size of peas. This homemade sourdough starter recipe is the jumping-off point to making your own whole-grain sourdough bread (see associated recipe) at home.