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RECIPE: SOURDOUGH OAT BISCUITS

Recipe: Sourdough Oat Biscuits

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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

Sourdough Gluten-Free Sourdough Starter

Gluten-Free Sourdough Starter Culture

$14.99

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

Kefir Milk Kefir Starter Kit

Milk Kefir Starter Kit

$52.99

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:

INSTRUCTIONS:

  1. 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.
  2. 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.
  3. 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.
  4. Place on a baking sheet and bake 15-20 minutes or until browned on the bottom and firm on top.
  5. Transfer to a baking sheet and cool at least 10 minutes before serving.

    download our sourdough guide and recipe books