I think I’ve hit on the perfect sourdough biscuit—they have flaky, moist interiors with crisp golden exteriors and the perfect balance of sourdough tang and sweetness.
For years, I’ve been puzzled about how to inoculate the entire biscuit dough with sourdough starter. You don’t want to overwork the dough, so kneading is out of the question. That’s when it hit me: if I mix my sourdough starter with the cold water, it will distribute evenly throughout the dough.
Fermenting at room temperature isn’t a problem either—the biscuits still rise and bake with a flaky, moist interior and crisp golden brown exterior.
If you’re interested in learning more about how and why of einkorn flour sourdough baking you should definitely check out my guide A Guide to Successful Sourdough Baking With Organic Einkorn Wheat
Perfect Einkorn Sourdough Biscuits
Discover the ultimate einkorn sourdough biscuits recipe: flaky, moist interiors with crisp golden exteriors, made easy by mixing starter into cold water for even fermentation. Ideal for breakfast or as a side, this recipe uses ancient einkorn flour for a wholesome twist on classic comfort food.
Ingredients
- 250g (approximately 2 cups) all-purpose einkorn flour
- 113g (one stick) cold salted butter, cut into small squares
- 3g (1/2 teaspoon) salt
- 10 to 30g (1 to 3 tablespoons) coconut sugar, depending on desired sweetness (for a sugar-free option, use 1/8 teaspoon pure monk fruit extract powder)
- 9g (1 1/2 teaspoons) baking powder
- 75g (about 1/4 cup, stirred down) active sourdough starter at 100% hydration
- 150g (about 2/3 cup) cold water
Instructions
- In a medium-sized bowl, mix your einkorn flour, salt, sugar, and baking powder.
- Cut in the butter using a pastry cutter or knives to create pea-sized chunks.
- Use cold hands to squish the butter into nice flat layers.
- Mix your sourdough starter and cold water together using a whisk or fork to break up any chunks—this should equal exactly one cup of liquid.
- Pour the cold liquid over the flour mixture and gently combine with a rubber spatula just until all the flour has been moistened.
- Flour your work surface and turn the dough out onto the floured surface.
- Pat the dough, using plenty of flour on your hands, into a rectangle about 1 1/2 to 2 inches thick.
- Cut the rectangle into 12 equal squares with a bench scraper or knife.
- Place the squares on a baking sheet lined with parchment paper, cover the baking sheet with a flour sack towel, and let proof at room temperature for 3 to 4 hours.
- Preheat your oven to 425°F; if you have a convection feature, use that at 400°F.
- Bake the biscuits uncovered for 17 to 20 minutes until the biscuits are golden brown and have risen.
- Remove the biscuits from the oven and serve them warm!
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