Raw Milk, Buttery Sourdough Biscuits
As I write this, I am sitting here looking out over my snow covered yard and snuggled under a blanket. We just finished devouring these sourdough biscuits I’m going to share with you. With snow on the forecast, I threw these together before bed last night and let them rise overnight.
Learn how to make these hearty, buttery sourdough biscuits that pair perfectly with apple butter! They can be made dairy-free, egg-free and if fermented for 24 hours, they are perfect if you have a gluten sensitivity.
Creating my sourdough starter was one of the best things I could have done for my family. It may seem really hard and difficult to begin with, but with a little time and patience it is so worth it! Once you get going, you will see how easy it really is. Maintaining or feeding “my girl” is what I say and it has just become apart of my daily routine now! My sourdough starter has been alive for a little over 3 months now and I plan to turn that into years. I plan to hopefully share it with friends down the road. That is the thing about sourdough starters, they tell such a big story and only require love, flour, and water.
I love starting these biscuits before I go to bed, that way they are ready to go when I get out of the bed the next morning. I love the silence of rolling these fluffy guys out while my AeroPress is preparing my coffee. There is really nothing like these long-fermented sourdough biscuits, topped with apple butter or drizzled with honey.
For years I have been gluten free, until I found the benefits of sourdough. Fermenting wheat reduces the amount of phytic acid in modern day wheat products. Usually, if we are sensitive to wheat, it is not because of the wheat itself, but how wheat is industrialized. Properly prepared and fermented grain makes it easier for our body to digest. This also allows for our body to easily absorb the nutrients found in wheat.
Long fermented sourdough helps to break down the gluten found in wheat. People who are sensative to gluten may be able to tolerate these sourdough biscuits if they ferment them for 24 hours or so. The flavor of these long fermented sourdough biscuits cannot be found in a can or the store!
Tips for making these!
These require minimal effort if you have a bubbly and active starter!
If you have a Kitchen aid mixer, use it with the paddle attachment. You could also use your hands and I have done this in the past with a fork to mix in all the ingredients.
These biscuits are totally dairy free and I used plant based butter as well. I have never tried using raw milk or dairy based butter, but I am sure they would be just as good if not better!
Important! Cut your biscuits using a mason jar or coffee mug. I never get fancy with biscuits cutters, I just use what I have laying around the house! They are my most favorite to use anyways and any shape will do!
This recipe will yield about 13-14 biscuits!
This recipe can be used with active or bubbly starter or discard. I have tried both and they both turned out beautifully.
Place your stick of butter in the freezer for a few minutes to get it extra cold before starting this recipe. This will add to the fluffiness of these buttery, delicious biscuits!
Make sure you save some of the ingredients for after the dough has fermented! It’s important to read the full instructions before adding ingredients.
When choosing a baking powder, choose one that is cornstarch and aluminum free! I like the brand Hain.
This is what your dough will look like before you cover it to rise!
Ingredients
1/2 cup (one stick) COLD butter/plant-based butter, cut into chunks2 cups of organic, unbleached all purpose flour1 cup of sourdough starter1 heaping tablespoon of honey1/2 cup of raw milk or almond milk1/2 tsp of salt2 teaspoons baking powder1 teaspoon baking sodaHandful of gluten free flour for counter dusting1/2 tsp of olive oil
Instructions
Using your KitchenAid mixer, or glass bowl, chop up cold butter into chunks and add to the bowl. Make sure your butter is cold. You want to use the paddle attachment on your KitchenAid mixer.
Add flour to the butter cup by cup. You want to see your butter in pea sizes as your mixer cuts the butter into the flour. If your’e using your hands, you can use a fork to cut the butter into the flour.
Add 1 cup of sourdough starter.
Add honey making sure it is nicely mixed.
Add the almond or oat milk.
Drizzle olive oil in the bottom of your bowl. Place plastic wrap or tea towel over the bowl and allow it to rise for at least 8-24 hours. If using the KitchenAid mixing bowl, transfer the dough out of the metal bowl to a glass bowl. I usually go to sleep while it’s doing all of its rising magic.
Important! The next day is when you will add the baking powder, salt, and baking soda to the fermented dough.
I like to make a little pit in the dough to add the baking powder, baking soda, and salt.
Sprinkle gluten free flour on your counter to roll your dough out onto. Knead the dough with your hands first to make sure all of your new ingredients are well mixed. I like to use gluten free flour here because using regular wheat flour will not have been long-fermented to reduce the gluten load.
Roll out biscuits on this floured surface to about a 1/2 in thickness or more and cut.
Place onto a well-seasoned cast iron skillet or glass baking dish. I usually use a cast iron and glass pie dish. I drizzle a small amount of olive oil in the pans I’m using. This will be a divided 1/2 tsp or smaller amount of olive oil.
For extra fluffiness, you can allow these to sit on the stove while you’re preheating the oven for an extra 20-30 minutes to allow the biscuits to rise again.
Bake in a 400 degree oven for 15-18 minutes or until golden on the top.
Notes:
This recipe will usually make about 13-14 biscuits depending on how thick you cut them.
You are welcome to use dairy as an alternative to the plant-based milk and butter.
If you want these totally vegan, you would just take out the honey and use maple syrup in its place. I have not tried using maple syrup and I am just not calling these vegan because of the honey stipulation.
I hope you guys enjoy these are much as my family does!
xoxo,
Hayes
