Tuesday, January 13, 2015

Sourdough Wheat Herb Biscuits

I like to make sourdough bread with my starter, but sometimes it just takes too long.

Here's a sourdough quick bread recipe I use to make Sourdough Wheat Herb Biscuits. I found the recipe come from my favourite sourdough cookbook, Sourdough Cookery by Rita Davenport.

They are a great side with some homemade soup cooked on the top of our woodstove.

Sourdough Wheat Herb Biscuits

1 cup whole wheat flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon sugar
1 teaspoon dried Italian herbs
1 tablespoon instant minced onion

Mix dry ingredients together.

1/4 cup margarine or shortening

Cut in margarine until the mixture looks like course cornmeal.

 1 cup sourdough starter

Stir sourdough started into the mixture until well mixed. It will be moist. 


Turn the dough out onto a floured breadboard and knead for 30 seconds. Use enough flour to keep it from sticking to the breadboard.


Roll the dough out until it is 1/2 inch thick. Cut into rounds with a biscuit cutter and place them on a baking sheet covered with parchment paper.

1 tablespoon margarine
1/2 teaspoon dried Italian herbs

Melt margarine and add Italian herbs. Brush the tops of the biscuits generously.

Bake the biscuits in a hot 425 degree oven for 12-15 minutes, or until they are golden brown.

This recipe makes 8 to 12 biscuits, depending on their size.

Serve warm. Because of the sourdough, the biscuits become hard when cold. Rewarming will crisp them back up if there are any leftovers. 

Do you make biscuits? What are your favourite kinds? -- Margy


  1. Hmmm - I think these might be my favorites. I'll have to give them a try. I do like a good fat fluffy buttermilk biscuit with butter and jam too.

    1. I keep trying to find things to make with my sourdough starter. But you are right, fluffy biscuits are even better. - Margy

  2. This looks delicious, Margy! Thanks for the recipe!
    Happy weekend.
    Wil, ABCW Team.


Thanks for stopping by. Comments, questions, and suggestions are always welcome. - Margy