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Rustic Sourdough Biscuits

Rustic Sourdough Biscuits

This recipe doubles, triples, or quadruples beautifully.
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Ingredients
  

  • 2 cups water
  • 1 tbsp sea salt
  • 1 cup sourdough starter, fed within the last 12 hours
  • 4-5 cups whole wheat flour, or a combination of whole wheat and white, plus additional for dusting

Instructions
 

  • Combine the water, salt, and starter. Mix well.
  • Then add the flour, 1 cup at a time, stirring after each addition. When you reach 4 cups, stop and evaluate the dough. You want a shaggy dough—a little thicker than cake batter, but it won’t be a smooth dough like when making bread. Add additional flour a few tablespoons at a time until it’s a nice, thick consistency.
  • Now dust flour on top to cover the surface. This protects the dough and prevents a hard crust. Cover with a flour sack towel and place in a warmish spot.
  • About 8 hours later, your dough is ready for making biscuits!
  • Are you ready? If not, flip the dough and give it a quick knead to work in the flour. Sprinkle with another dusting of flour, cover with a lid (it doesn’t need to be tight fitting, even your flour sack towel with a plate on top will work) and move to the fridge. The cold will slow down the souring. You can make your biscuits up to 48 hours later.
  • When you are ready to cook, heat a thick-bottomed skillet or griddle over medium heat.
  • While the skillet is heating, move the dough around to incorporate the flour on top. You’re not really kneading it, just blending.
  • Once the flour is mixed in, pull off a chunk of dough. You will form your biscuit into a disc that looks like an English muffin and is about the same size. You can form this on a floured surface or free form using your hand. Once formed, set aside on a plate or scoot to the edge of your floured surface.
  • When you’ve used all the dough to make your biscuits, check your skillet. You want it medium to medium-high heat. With your hand about 5 inches above the skillet, you should be able to comfortably hold it there for 3 or 4 seconds.
  • Add a little healthy fat (butter, coconut oil, tallow, or lard) to grease the skillet. Gently place the biscuits in the skillet, leaving space between for flipping.
  • Set your timer for 5 minutes. When the time is up, flip the biscuits and set for another 5 minutes. Flip once again, setting your timer for 3 minutes. Remove from the heat. Repeat with any remaining biscuits.
  • Once all the biscuits are cooked, carefully slice in half. Return the sliced biscuits, cut side down, to the skillet to toast. This takes 3 to 5 minutes.
  • Enjoy slathered in butter and topped with honey or jam. Rustic Biscuits also make fabulous sandwich bread or hamburger buns. Store leftovers in a container on the counter or in the refrigerator.