Gluten-Free Sourdough Biscuits
Made from sourdough discard (what you throw away when making sourdough starter) and revised from Mummy’s original recipe. Last time she made it, I called these the “3-bit wonders” because it tastes better the more you eat. I did 1.5 times the recipe and turned out great.
Supplemental recipe: Chicken pot pie with this as the top! I used this recipe: https://www.seriouseats.com/chicken-pot-pie-biscuit-topping-recipe , with Sam’s rotisserie chicken.
Ingredients:
1 cup (100 grams) GF flour blend, which includes
20 g ground chia seed (grind in spice grinder, dry)
60 g almond flour
20 g buckwheat flour
20 g spelt flour (can replace with brown rice flour)'
2 teaspoons baking soda
3/4 teaspoon salt (not right, even 1/2 was a bit too salty. Try 1/4 next time
8 tablespoons (113 g) unsalted butter, cold
1 cup (227g ) sourdough starter discard. I used white flour starter just been fed but can also do unfed (discard collected in a number of days) or GF starter.
Instructions:
Preheat oven to 425 F, upper third. Prepare parchment paper on baking sheet or grease it.
Pulse flour, baking soda, salt, and butter in a food processor until you get a breadcrumb-like texture. Mummy thinks this can over-mix, but I think it should be ok as long as all flour is GF (no gluten to form lol)
Add starter and mix gently until you get a dough. Mummy says if dough is too try at this point can moisten with buttermilk or milk until dough comes together.
Put dough on lightly floured surface and pat to 1’’ thick
Use biscuit cutter to get biscuits (I used mason jar, need to keep this floured too so dough doesn’t stick). Reform dough and pat to 1’’ again to get more biscuits.
Place biscuits baking sheet 2 inches apart, they can spread. **NOTE: You can freeze the dough at this step and bake later. I did 420 degrees for around 20 minutes in the toaster and forgot to check them, ended up a bit burnt at the bottom so need to keep an eye on these.
Bake for 20-23 minutes until golden brown.
Remove biscuits from oven, can eat immediately :) Can store in plastic at room temperature, or freeze “well-wrapped”.
SHC Post-script: Made a variation of this, adding 40g of sesame seeds and lots of coarsely ground pepper. For some reason, the biscuits tasted too much baking soda and salt. Will reduce both next time and report back. Also in response to CC#1 comment that gluten free flour blend cannot be over-mixed since no gluten will form, my goal is to preserve pea sized butter so the biscuits will be tender. I tried this technique again and the result is indeed so. However, with so much nut flour, it may be crumbly anyway.
