I found a recipe from A Better Way to Thrive to work with and began my experimenting! These are more dense than normal biscuits but I don't mind! They are perfect for me to mix before I leave on my trip so I will only have to scoop into the dutch oven in the morning! I cooked mine in a stoneware pan that was preheated to mimic the dutch oven conditions.
Little man loves these with honey, peanut butter, jam, ham or even just butter so I call it a win!!
-The longer they are left to ferment the more sour they will taste but if you feed the starter twice in a row (no refrigeration in between) they will not be as sour.
-If the dough is too runny it is possibly because the butter is too warm so pop it in the fridge for 30 minutes-1 hour before baking.
-Any type of solid fat will work.
-Any form of liquid will do - kefir, runny yogurt, milk, etc
Sourdough Oat & Protein Biscuits
makes about 18 biscuits
2 cups oat flour
1 cup unflavored whey protein powder
1/4 cup ground flax
1 tsp salt
1/2 cup unsalted butter, cubed
1 cup sourdough starter (fed the day before)
1 cup liquid whey
Instructions
Combine starter and liquid in a large glass bowl and set aside.
Mix flour, protein powder, flax and salt in a food processor.
Pulse in butter until pea sized chunks remain.
Pour flour mixture into liquid and combine until no dry flour is left.
Cover the bowl and allow to rest for 8-24 hours.
Preheat oven to 350 degrees.
Prepare desired baking dish (about 9x13 size).
Use a large scoop to portion biscuits (slightly larger than a golf ball) in baking dish.
Place them so they are touching.
Bake for about 30 minutes or until golden brown.
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