Coconut Sourdough Breakfast Biscuits

Coconut Sourdough Breakfast Biscuits

DAY ONE INGREDIENTS

1 can full-fat coconut milk

345 g (2 cups) whole wheat flour

1/4 c (half stick) melted grass-fed butter, cooled

270g (1 cup) unfed sourdough starter

DAY TWO INGREDIENTS

310g (2 cups) whole wheat flour

1 T honey

20g (2 tsp) salt

1 T baking powder

1 tsp baking soda

1/2 c water

Combine DAY ONE ingredients in a large glass bowl. Leave the dough, loosely covered, on the kitchen counter overnight to rise.

The next morning, use a spatula or wooden spoon to stir the risen dough. Cover & place in the fridge to continue rising. (About 8-10 hours)

That evening, remove the glass bowl from the fridge & let it warm closer to room temperature, about 30 minutes. Preheat the oven to 400 degrees.

In a separate bowl, mix together all DAY TWO ingredients & add to your dough. Use your hands to incorporate everything together. Wet your fingers with water as needed. Turn the dough out on a clean surface. Use a bench scraper to turn the dough into itself several times. Knead the dough as you go to form a tight ball.

Roll your dough 1” thick. Use a biscuit cutter or a cup to shape biscuits. Place on a greased/lined cookie sheet & bake 18-20 minutes.

Makes 15-20 biscuits, depending on shape.