Whole Wheat Sourdough Biscuits


These are perfectly fluffy and tasty whole wheat sourdough biscuits that go together quick. Perfect for topping a pot pie or putting under sausage and gravy.

Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
10 biscuits


  • 1 cup white whole wheat flour

  • 2 teaspoons baking powder

  • ¼ teaspoon baking soda

  • ¼ teaspoon sea salt

  • cup cold salted butter, cut into small pieces

  • 1 cup sourdough starter


  1. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

  2. Sift flour, baking powder, baking soda, and salt together into a large bowl. Cut in butter until pea-sized. Add sourdough starter and stir just until dough holds together.

  3. Transfer to a floured board and knead 5 to 10 times. Pat to a 3/4-inch thickness and cut into 10 biscuits. Place on the prepared baking sheet.

  4. Bake until golden brown, 12 to 15 minutes.

Cook's Notes:

Any type of flour can be substituted--I use freshly ground hard white wheat flour. When I made them with 1/2 white flour, they reminded me of Kentucky Fried Chicken's(TM) biscuits.

Use a sourdough starter that's been fed 1 part flour to 1 part water. I like to let the dough rest when mixed up to allow the sourdough starter to work through the flour, making it easier to digest.

Nutrition Facts (per serving)

131 Calories
7g Fat
16g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 131
% Daily Value *
Total Fat 7g 8%
Saturated Fat 4g 20%
Cholesterol 16mg 5%
Sodium 223mg 10%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 7%
Total Sugars 1g
Protein 3g
Calcium 72mg 6%
Iron 2mg 9%
Potassium 103mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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