These biscuits are a twist on the wheat biscuit, both in flavor and in texture. Rich, nutty, and delicious, these biscuits are wonderful with honey and butter. Use ourGluten-Free Sourdough Starter and gluten-free oat flour if you are sensitive to gluten.
15 minutes
180 minutes
4
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Gluten-Free Sourdough Starter
Gluten-Free Sourdough Starter
$12.99
Not eating gluten? No problem! With the help of our gluten free sourdough starter culture, you can make tangy, fluffy sourdough bread that’s gluten-free.
The GF sourdough starter is an heirloom culture, meaning you'll make endless bread dough all from one starter! Just add water and gluten-free flour.
Sourdough is perfect for beginners, and this gluten free sourdough bread starter is a very forgiving culture and one of the easiest to work with!
Milk Kefir Starter Kit
Milk Kefir Starter Kit
$49.99
Designed for beginners, this kefir starting kit contains our Milk Kefir Grains plus 3 tried-and-true culturing supplies to make it easy to get started making milk kefir at home. Just add milk!
Packaging and Equipment in the kit may appear different than pictured.
INGREDIENTS:
- 3 cups gluten-free oat flour
- 4 Tbsp. cold butter
- 1 cup gluten-free sourdough starter
- 1 cup milk, kefir, or yogurt
- 1-1/2 tsp. salt
- 1 Tbsp. baking powder
INSTRUCTIONS:
- In a medium bowl, cut cold butter into oat flour. Mix in gluten-free sourdough starter; add in milk gradually until a stiff dough starts to form. Once dough is stiff but pulls together, cover and sour 8-18 hours.
- Preheat oven to 400°F. Mix salt and baking powder in a small bowl and sprinkle over soured dough. Knead for a couple of minutes, adding oat flour as needed to keep the dough from being too sticky.
- Once everything is well-incorporated, flour a clean surface and pat dough out into a large rectangle 3/4-inch high. Use a biscuit cutter or sharp knife to cut into biscuits.
- Place on a baking sheet and bake 15-20 minutes or until browned on the bottom and firm on top.
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Transfer to a baking sheet and cool at least 10 minutes before serving.
Ready to Learn More?
- The Art of Gluten-free Sourdough Baking
-
A Guide to Binders in Gluten-free Sourdough Baking
- A Guide to Flour Substitutions in Gluten-free Sourdough Baking
- Sourdough Expert Advice Articles, How-to Videos and Recipes
- An Introduction to Working With Gluten-free Sourdough
- Preparing Fresh Sourdough Starter for Baking
