Gluten-Free Sourdough Biscuits

Gluten-Free Sourdough Biscuits – my all time favorite biscuit recipe! Perfect for breakfast biscuits, with honey, jam, or biscuits and gravy!

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Y’all. It is hard to find any gluten free AND sourdough recipes on the internet. At least any good ones.

So I’ve been working on making up some of my own.

This biscuit recipe has been a favorite of ours over the last few months!

You can come up with an excuse to make these delicious, mouth-watering, soft biscuits for just about any occasion!

Celebrating the weekend.

You just need some because it’s Monday.

You get a new puppy. Your baby says a new word. You know. Biscuits are always good.

I’m so happy to finally have a way to ferment them though. Because we would go months without any baked goods because I didn’t want to make anything that wasn’t sourdough.

Why sourdough?

Soaking, sprouting, or fermenting wheat reduces the amount of phytic acid in the grain. Properly preparing grains makes them easier to digest, and allows your gut to more easily absorb nutrients. Especially for our kids who don’t have as much stomach acid to digest things as adults, it’s important to us to ferment their grains as much as I can!

Phytic acid is an antinutrient found in grains, beans, and nuts that interferes with the absorption of certain nutrients. They are present in grains to keep them from going bad and spoiling. So there is a good reason they are there, but there is also a lot of evidence that our bodies weren’t meant to handle them. Proper preparation of grains eliminates most, if not all, of the phytic acid in those foods.

Also as a side benefit! Because it is fermented, sourdough has prebiotic and probiotic benefits and is full of live cultures, making it even easier to digest. There being prebiotics in it means that the fiber in the bread helps feed the good bacteria in your intestines. These beneficial bacteria are important for maintaining a stable, healthy digestive system.

So these biscuits are not only amazingly yummy, but also have benefits for your health!

Gluten-Free Sourdough Biscuits

Ingredients:

• 2 1/2 cups flour (I use this gluten free baking mix)
• 1 cup butter
• 1 cup sourdough starter
• 1 cup milk
• 3 tbsp honey or maple syrup
• 2 tsp baking soda
• 1 tsp salt (use the code WILSONHOMESTEAD for a discount on the Icelandic salt)

Measure out the flour into your kitchen aid bowl. You want to use cold butter and cut small pieces off and put them into the flour. Turn the kitchen aid on and mix thoroughly.

Pour your sourdough starter, milk and honey and mix until it is incorporated well.

I spread some coconut oil over the top of the dough and then cover the bowl with a tea towel. Let it sit for at least 8 hours, I try to go more like 24 hours for the maximum fermentation benefits.

The next day preheat the oven to 400 degrees F. Pull the bowl of dough out again. Add the baking soda and salt and mix it up in your stand mixer.

Dump the dough onto a lightly floured cookie sheet. Its easier if you have the kind that doesn’t have tall edges, like these. You are going to roll it out to about 1″ thick. We like nice thick biscuits! They stay more moist that way.

Cut into squares and spread them out a little on the cookie sheet. I’ve tried leaving them both stuck together and spread out and they bake much nicer when they’ve been spread out.

Bake in your preheated oven for about 15 to 20 minutes. I usually only bake them for the 15 minutes because we like them beautifully moist. They also stay moist for more days if they’ve been baked less time.

Now you can serve with butter and raw honey slathered on top, or make some sausage and gravy to go along with!

And blessings!

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