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 make it.
The main ingredient Sourdough Parmesan whole wheat biscuits as follows:
- You need 1 cup of whole wheat.
- You need 1 cup of all purpose flour.
- Prepare 2 cups of sourdough starter.
- You need 1/2 teaspoon of salt.
- Prepare 1/2 cup of Parmegino cheese.
- You need 1 teaspoon of baking soda.
- You need 4 Tsp of baking powder.
- Prepare 1 teaspoon of garlic powder.
- Prepare 1 teaspoon of Onion powder.
- Provide 2 Tsp of toasted sesame seeds.
- Provide 1 Tsp of sugar.
- Prepare 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.
Steps 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..
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. 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. This homemade sourdough starter recipe is the jumping-off point to making your own whole-grain sourdough bread (see associated recipe) at home.