Four years ago my sister and I started our Micro b Four years ago my sister and I started our Micro bakery called The Flour Barn.  We turned a barn on our family farm into a commercial kitchen and started with one product, Cinnamon Rolls. As we got more and more orders we added more and more products. As we sold more products we could afford better equipment, than employees, slowly creating the bakery we always dreamed of....

https://theflourbarnhomestead.com/how-to-make-money-from-your-micro-bakery-at-home/
Garden Season is among us! Tomatoes are starting t Garden Season is among us! Tomatoes are starting to turn, sweet corn is ready to harvest and we are so excited! For years our family has a had a big garden that we not only enjoy for the summer, but that we preserve for the whole year! It is such a treat to be able to have fresh tasting sweet corn in the middle of December, or delicious marinara for Stromboli. 

We have a few openings in tonights Sweet Corn Harvest dinner class as well as in our Harvest dinner class in a couple weeks. We also have several blog articles you can check out to help you utilize your garden!

To sign up for a class:

https://the-flour-barn.square.site/shop/class/9?page=1&limit=30&sort_by=category_order&sort_order=asc

How to preserve tomatoes:

https://theflourbarnhomestead.com/how-to-make-the-best-homemade-roasted-tomato-sauce/

How to make delicious Zucchini bread:

https://theflourbarnhomestead.com/whole-wheat-zucchini-bread-recipe/
We are back this week Friday 8-12 and Saturday 8-1 We are back this week Friday 8-12 and Saturday 8-11! We are so excited to get back to baking💕 Make sure to place your orders for Jumbo Cinnamon Rolls, Focaccia Breakfast Sandwiches and more! See you soon☺️🥰😱💕

To preorder:

https://the-flour-barn.square.site

To check out our blog:

Theflourbarnhomestead.com

Our address:
The Flour Barn
17200 Kandel rd Marysville
Although we are closed this Saturday, we do still Although we are closed this Saturday, we do still have a few classes available for this summer! We have a Sweet Corn Harvest Dinner coming up next week as well as another amazing Harvest dinner in a couple weeks🥰 For more information check out the link below…

https://the-flour-barn.square.site
The Flour Barn Bakery will open tomorrow 8-11! Ras The Flour Barn Bakery will open tomorrow 8-11! Raspberry Cheesecake Rolls, Caprese Sandwiches, and an Iced White Chocolate Blackberry Latte are all perfect on a beautiful summer day! We also will be selling fresh flowers from heritagefarm and sweet corn from Muddy Pike Pumpkins and Produce! 

To preorder:

https://the-flour-barn.square.site

Tomorrows case:
- Jumbo Cinnamon Rolls
- Raspberry Cheesecake Rolls 
- Honey Buns
- Key Lime Pie Bars
- Strawberry Cream Croissants 
- Various Danish
- Ham and Cheese Croissants
- Cosmic Jumbo Brownies 
- Ham and Cheddar Quiche
- Maple Sausage Breakfast Sandwich
- Focaccia Bacon Breakfast Sandwich 
- Summer Berry Cheesecake Bars
- Sourdough Loaves
- Oatmeal Cream Pies
- Lemon Blueberry Scones
- Cold Brew
- Various Lattes 
- Chai Latte
- Hemisphere Coffee
The Flour Pot is open today 8-1! Stop by for some The Flour Pot is open today 8-1! Stop by for some coffee and cinnamon rolls😍
Throwback Flavor: Raspberry Cheesecake Rolls! This Throwback Flavor: Raspberry Cheesecake Rolls! This was one of our first specialty rolls 4 years ago😱 It feels like just yesterday we started selling our Cinnamon Rolls out of the barn💕 Raspberry Cheesecake Rolls and Caprese Sandwiches are both available for preorder for a limited time! 

To preorder: 

https://the-flour-barn.square.site
Check out our website to get this delicious Zucchi Check out our website to get this delicious Zucchini bread recipe! When baking at home I try to use as much freshly milled whole wheat flour as I can. It’s how I justify the amount of bread my son eats… 

Link in bio or go to theflourbarnhomestead.com to find all our favorite recipes!
The only thing we love more than making sourdough The only thing we love more than making sourdough is sharing it! We sell our sourdough bread every Friday and Saturday at our little bakery on our family farm. 

We also teach a class on sourdough bread baking every month! Link to order our bread or sign up for one of our classes is in our bio.

#sourdough #microbakery #microbakerylife #sourdoughbread #sourdoughbreadbaking #homesteading #sourdoughbakery #ohiobakery
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Recipes, Farm Life, Motherhood

Homestead Recipes, Our Homestead, Sourdough Recipes · May 28, 2023

Sourdough Biscuits

Sourdough Biscuits in a cast iron skillet.

This post contains affiliate links, which means I make a small commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Tender and Fluffy Sourdough Biscuits are so easy and a great way to use up extra starter!

Sourdough Biscuits are a great way to put your sourdough starter to use when you’re not quite up for baking bread! The tang that we know and love from our sourdough bread is a perfect fit for biscuits. It’s very similar in both taste and function to buttermilk and makes beautiful, tender biscuits. These biscuits are awesome for everything from sausage gravy to strawberry shortcakes and are so easy to throw together.

Biscuits really became popular when commercial leavening (baking soda and baking powder) became available. They were a carb that complemented any meal and did not require long rising times. Furthermore, just like today, in certain regions of the country wheat was soft and lacked the necessary protein to make good bread. Gladly, this low protein wheat could be milled into the perfect flour for tender, flaky biscuits.

Sourdough Biscuits with strawberry freezer jam

Having a good biscuit recipe in your repertoire is so important when you’re cooking for your family. Sourdough biscuits can turn the simplest soup into a full meal that will satisfy even the hungriest. They can help to stretch a meal helping you to stay on budget. Cover them with strawberries and cream, and around here we call that dinner. They quickly elevate any breakfast and can cause children to scarf up beef stew. But most importantly, these sourdough biscuits will make people love you.

Gathering your Ingredients

The ingredient list for sourdough biscuits is so simple. We’ll be using all-purpose flour, whatever milk you have on hand, salt, baking powder, butter, and sourdough starter. Feel free to throw in a little whole wheat flour for a heartier biscuit that pairs nicely with stews (I recommend keeping the wheat flour to less than 50% of the total flour amount).

As for the sourdough starter, it does not have to be “active” starter, meaning you do not have to have fed it recently to use it in this recipe. As long as your starter is not too sour smelling, it will work well for this recipe. For me, this means that as long as I have been keeping my starter in the refrigerator and have fed it in the last week, I can use it for sourdough biscuits. After about a week of sitting in the fridge I find my starter a bit too sour for our tastes.

In this sourdough biscuit recipe, the sourdough starter is acting to ferment the grains making them easier for our bellies to digest and adding a pleasant flavor. However, the baking powder is what will give our biscuits a nice lift. Because we are not relying on our sourdough starter to help our biscuits rise, it does not have to be freshly fed.

Sourdough Biscuits Step One

Sourdough biscuits come together in two simple steps. In the first step, we are going to combine our starter with the full amount of flour that we will be using as well as the milk. After that, we will cover and let these three ingredients sit in the refrigerator for 8 hours or up to 24 hours. During this time, the flour will be hydrating and fermenting. I like to throw my ingredients together before I go to bed, let them sit in the fridge overnight, and be ready to finish the biscuits for breakfast the next morning.

During the fermentation process, the flour is broken down in a way that makes it gentler on our bellies. Sometimes people with gluten sensitivity are better able to tolerate flour after it has been fermented. Why is sourdough baking awesome even if we don’t have a sensitivity to gluten? Fermenting grains can make many nutrients more readily available for our bodies to absorb, making the baked goods more nutrient dense. Also, because the flour is “pre-digested” by the sourdough, it is easier for our bodies to process and may cause less inflammation.

Sourdough Biscuits Step Two

After the flour has been sitting for 8 hours, pull the mixture out of the fridge and sprinkle on the baking powder and salt. Take a stick of cold butter and cut it in to 1/4-inch cubes. You want the butter to be in very small pieces so that you can easily and quickly incorporate it into your dough.

Use a pastry cutter or a fork to cut the butter into your dough while simultaneously mixing in the baking powder and salt. It may feel a little odd cutting butter into a wet dough, but just keep going and it will come together nicely! Work quickly because overmixing your dough at this point can lead to tough biscuits. You want the butter to be evenly distributed and in small pieces, no larger than a pea.

When you have incorporated the butter, dump your dough onto a lightly floured surface. Knead the dough a couple of times just to make sure it holds together nicely. Pat your sourdough biscuit dough out into a flat disk until it’s about 3/4-inch thick. At this point, use a biscuit cutter or a small mouth canning ring to cut out your biscuits. You will get 7-8 biscuits.

Bake in a 425 degree oven for 20-25 minutes. I always lift the top off of the center biscuit to make sure they are done. You’ll be able to tell when they no longer look doughy inside. Serve sourdough biscuits when they’re piping hot and make sure to set out a jar of strawberry freezer jam. There is not much more satisfying than watching my children eat biscuits fresh out of the oven. Try it for yourself and let me know how it goes!

Sourdough biscuits with a jar of strawberry freezer jam.

Great Recipe Ideas to go with Sourdough Biscuits:

Sausage Gravy

Strawberry Freezer Jam

Blackberry Compote

Handy Tools

My Favorite Mixing Bowl

Pastry Cutter

Kitchen Scale

Biscuit Cutters

Sourdough Biscuits

Serving Size:
6-8
Time:
8 hr 45 min
Difficulty:
Easy

Ingredients

  • 100 grams sourdough starter
  • 220 grams all-purpose flour
  • 190 grams milk
  • 1/2 teaspoon salt
  • 1 Tablespoon baking powder
  • 1 stick butter, cold and cut into 1/4 inch cubes.

Directions

  1. Combine sourdough starter with your flour and milk in a medium sized mixing bowl, and stir with a fork until the flour is fully hydrated and the ingredients are evenly distributed. Cover the bowl with plastic wrap and let it sit in the refrigerator for at least 8 hours up to 24 hours.
  2. When your ready to bake the biscuits, preheat your oven to 425 degrees.
  3. Remove your dough from the refrigerator. Sprinkle the salt and baking powder over the surface of the dough and then add the cold butter to the bowl.
  4. Use a pastry cutter or a fork to cut the butter into the dough, mixing the salt and baking powder in as well. The butter should be pea sized and evenly distributed. The baking powder and salt should be thoroughly combined and no longer visible. Work quickly to avoid overmixing the dough which can result in tough biscuits.
  5. Dump the dough onto a lightly floured surface and gently pat it into a flat disk that is 3/4 of an inch thick. Use a biscuit cutter or a small mouth canning ring to cut out your biscuits. You will get about 8 biscuits. Arrange them in an 8×8 baking dish or a cast iron skillet.
  6. Bake for 20-25 minutes. To check for doneness, lift the top of a biscuit and check to see that they are no longer doughy.
  7. Serve hot with honey and jam, or as a side to your favorite meal!

One response to “Sourdough Biscuits”

  1. Sourdough Pizza Crust – The Flour Barn Homestead
    May 31, 2023

    […] Quick Sourdough Biscuits […]

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In: Homestead Recipes, Our Homestead, Sourdough Recipes · Tagged: Baking for Beginners, Breakfast for a group, Cooking from scratch, Easy Breakfast Ideas, Flour Barn, Modern Farmhouse, Sourdough

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    May 31, 2023 at 8:04 pm

    […] Quick Sourdough Biscuits […]

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Four years ago my sister and I started our Micro b Four years ago my sister and I started our Micro bakery called The Flour Barn.  We turned a barn on our family farm into a commercial kitchen and started with one product, Cinnamon Rolls. As we got more and more orders we added more and more products. As we sold more products we could afford better equipment, than employees, slowly creating the bakery we always dreamed of....

https://theflourbarnhomestead.com/how-to-make-money-from-your-micro-bakery-at-home/
Garden Season is among us! Tomatoes are starting t Garden Season is among us! Tomatoes are starting to turn, sweet corn is ready to harvest and we are so excited! For years our family has a had a big garden that we not only enjoy for the summer, but that we preserve for the whole year! It is such a treat to be able to have fresh tasting sweet corn in the middle of December, or delicious marinara for Stromboli. 

We have a few openings in tonights Sweet Corn Harvest dinner class as well as in our Harvest dinner class in a couple weeks. We also have several blog articles you can check out to help you utilize your garden!

To sign up for a class:

https://the-flour-barn.square.site/shop/class/9?page=1&limit=30&sort_by=category_order&sort_order=asc

How to preserve tomatoes:

https://theflourbarnhomestead.com/how-to-make-the-best-homemade-roasted-tomato-sauce/

How to make delicious Zucchini bread:

https://theflourbarnhomestead.com/whole-wheat-zucchini-bread-recipe/
We are back this week Friday 8-12 and Saturday 8-1 We are back this week Friday 8-12 and Saturday 8-11! We are so excited to get back to baking💕 Make sure to place your orders for Jumbo Cinnamon Rolls, Focaccia Breakfast Sandwiches and more! See you soon☺️🥰😱💕

To preorder:

https://the-flour-barn.square.site

To check out our blog:

Theflourbarnhomestead.com

Our address:
The Flour Barn
17200 Kandel rd Marysville
Although we are closed this Saturday, we do still Although we are closed this Saturday, we do still have a few classes available for this summer! We have a Sweet Corn Harvest Dinner coming up next week as well as another amazing Harvest dinner in a couple weeks🥰 For more information check out the link below…

https://the-flour-barn.square.site
The Flour Barn Bakery will open tomorrow 8-11! Ras The Flour Barn Bakery will open tomorrow 8-11! Raspberry Cheesecake Rolls, Caprese Sandwiches, and an Iced White Chocolate Blackberry Latte are all perfect on a beautiful summer day! We also will be selling fresh flowers from heritagefarm and sweet corn from Muddy Pike Pumpkins and Produce! 

To preorder:

https://the-flour-barn.square.site

Tomorrows case:
- Jumbo Cinnamon Rolls
- Raspberry Cheesecake Rolls 
- Honey Buns
- Key Lime Pie Bars
- Strawberry Cream Croissants 
- Various Danish
- Ham and Cheese Croissants
- Cosmic Jumbo Brownies 
- Ham and Cheddar Quiche
- Maple Sausage Breakfast Sandwich
- Focaccia Bacon Breakfast Sandwich 
- Summer Berry Cheesecake Bars
- Sourdough Loaves
- Oatmeal Cream Pies
- Lemon Blueberry Scones
- Cold Brew
- Various Lattes 
- Chai Latte
- Hemisphere Coffee
The Flour Pot is open today 8-1! Stop by for some The Flour Pot is open today 8-1! Stop by for some coffee and cinnamon rolls😍
Throwback Flavor: Raspberry Cheesecake Rolls! This Throwback Flavor: Raspberry Cheesecake Rolls! This was one of our first specialty rolls 4 years ago😱 It feels like just yesterday we started selling our Cinnamon Rolls out of the barn💕 Raspberry Cheesecake Rolls and Caprese Sandwiches are both available for preorder for a limited time! 

To preorder: 

https://the-flour-barn.square.site
Check out our website to get this delicious Zucchi Check out our website to get this delicious Zucchini bread recipe! When baking at home I try to use as much freshly milled whole wheat flour as I can. It’s how I justify the amount of bread my son eats… 

Link in bio or go to theflourbarnhomestead.com to find all our favorite recipes!
The only thing we love more than making sourdough The only thing we love more than making sourdough is sharing it! We sell our sourdough bread every Friday and Saturday at our little bakery on our family farm. 

We also teach a class on sourdough bread baking every month! Link to order our bread or sign up for one of our classes is in our bio.

#sourdough #microbakery #microbakerylife #sourdoughbread #sourdoughbreadbaking #homesteading #sourdoughbakery #ohiobakery
Never gets old… Never gets old…
The Flour Barn Bakery will be open this week Frida The Flour Barn Bakery will be open this week Friday 8-1 and Saturday 8-11! You can go ahead and preorder favorites like our Jumbo Cinnamon Rolls, Cream Filled Croissants and our Focaccia Breakfast Sandwiches! 

Address:
The Flour Barn
17200 Kandel Rd Marysville 

To Preorder:

https://the-flour-barn.square.site
🥐☕️ 🥐☕️
Saturday morning breakfast at The Flour Barn Baker Saturday morning breakfast at The Flour Barn Bakery, what could be better?! Our special Peach Cobbler Rolls are still here for a limited time, as well as our delicious Summer Berry Cheesecake Bars😍 Full case list below…

To get the full Flour Barn experience, grab a Blackberry White Chocolate Latte and a pack of Jumbo Cinnamon rolls while you take in the country air🥰  We recommend preordering Peach Cobbler rolls, Jumbo Cinnamon Rolls and Focaccia Breakfast Sandwiches!

To preorder:

https://the-flour-barn.square.site

Tomorrows case:
- Jumbo Cinnamon Rolls
- Peach Cobbler Rolls
- Honey Buns
- Key Lime Pie Bars
- Strawberry Cream Croissants 
- Various Danish
- Ham and Cheese Croissants
- Cosmic Jumbo Brownies 
- Ham and Cheddar Quiche
- Maple Sausage Breakfast Sandwich
- Focaccia Bacon Breakfast Sandwich 
- Summer Berry Cheesecake Bars
- Sourdough Loaves
- Oatmeal Cream Pies
- Lemon Blueberry Scones
- Cold Brew
- Various Lattes 
- Chai Latte
- Hemisphere Coffee
Open today 8-1! Get a delicious coffee and a break Open today 8-1! Get a delicious coffee and a breakfast sandwich! Or some Jumbo Cinnamon Rolls and Sourdough bread. Ordering will be inside due to weather. See you soon☺️
Our Sweet Corn Harvest Dinner Class was so fun and Our Sweet Corn Harvest Dinner Class was so fun and delicious. Together we learned to make several dishes using farm fresh sweet corn, and then we sat down and enjoyed the delicious meal together💕

To sign up for our next Harvest Series class:

https://the-flour-barn.square.site/shop/class/9?page=1&limit=30&sort_by=category_order&sort_order=asc
A delicious Sweet Corn Harvest Dinner Class💕 We A delicious Sweet Corn Harvest Dinner Class💕 We learned how to make so many amazing sweet corn recipes and then sat done and enjoyed each of them with some freshly baked sourdough😍 Still spots left in Augusts class!

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