USA
Sourdough Biscuits with Herb Butter
Flaky sourdough biscuits made with wholemeal flour and olive oil, served with a fresh herb-and-olive-oil spread instead of a stick of butter.
~40 mintotal
Ingredients
- 1½ cups wholemeal flour
- ½ cup white flour
- 1 tbsp baking powder
- ½ tsp salt
- ¼ cup cold olive oil (or coconut oil)
- 1 cup sourdough starter
- ¼ cup milk (or buttermilk)
- Herb dressing: 3 tbsp olive oil
- 1 tbsp parsley, minced
- 1 tbsp chives, minced
- 1 garlic clove, minced
- Pinch of salt
Cooking Steps
Preheat the oven to 210°C (410°F).
Mix the flours, baking powder and salt, then rub in the cold olive oil.
Stir in the sourdough starter and milk to a soft dough; don't overwork.
Pat out and cut into rounds; place on a lined tray.
Bake 15–18 minutes until risen and golden.
Stir the herbs and garlic into the olive oil and brush over the warm biscuits.
Optional Enhancements
- All wholemeal for extra fibre
- Dairy-free milk works
- Add a little grated parmesan to the dough
Plant & Growing Tips
Parsley
- Prefers moist soil, partial shade in summer.
Chives
- Hardy perennial; grows easily in most regions.
Garlic (optional)
- Plant in fall; harvest mid-summer.
Thyme or Rosemary (optional)
- Perennials; thrive in sunny, dry areas.
Natural Pest Control
- Parsley attracts predatory insects.
- Chives repel aphids and beetles.
- Rosemary deters whiteflies.
- Mulch herbs to conserve moisture.
Harvest
Parsley
- Pick outer leaves anytime.
Chives
- Snip leaves frequently to encourage growth.
Garlic
- Harvest when bottom leaves brown.
Storing & Freezing
Best fresh; fridge up to 2 days, refresh in the oven. Freeze up to 1 month.
