Overnight Golden Sourdough Biscuits (Vegan)

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Nutrition 411

Rye flour has been linked to many potential health benefits, including weight loss, reduced inflammation, better blood sugar control, and improved heart and digestive health.  It is unsuitable for a gluten-free diet, may cause bloating, may be high in added sugar, and contains antinutrients like phytic acid, which may affect mineral absorption.

On the down side, rye bread, especially the lighter varieties, contain phytic acid, an antinutrient that may hinder the absorption of minerals like iron and zinc from the same meal. Still, antinutrients are not a concern for people following a well-balanced diet. Rye is high in fiber and gluten, which may cause bloating in people who are sensitive to these compounds. Making it unsuitable for people on a gluten-free diet, such as those with celiac disease.

In some parts of the world, rye breads are high in added sugar to enhance their taste. Added sugar is unhealthy and can add unwanted calories to your diet. (Trusted source.)

Whole wheat flour is mainly composed of carbs but also has moderate amounts of protein. Carbs are the main nutritional component of wheat. Still, this grain harbors significant amounts of fiber, which may aid your digestion, promote gut health and reduce your risk of colon cancer. Its protein mostly comes in the form of gluten. Whole wheat may be a decent source of several vitamins and minerals, including selenium, manganese, phosphorus, copper, and folate. Wheat bran, which is present in whole wheat, may contain a number of healthy antioxidants, such as alkylresorcinols and lignans. Notably, white flour and other refined wheat products do not contain these compounds.

Gluten — which is found in all wheat — can harm individuals with celiac disease. This condition is characterized by damage to your small intestine and impaired absorption of nutrients. Adhering to a gluten-free diet is the only known treatment for celiac disease. Although wheat is the main dietary source of gluten, this protein can also be found in rye, barley, and many processed foods.

Sourdough bread offers several potential benefits compared to other types of bread.

• Digestibility: The fermentation process involved in making sourdough breaks down some of the gluten and phytic acid found in wheat. This can make the bread more digestible for some people, particularly those with mild gluten sensitivities. However, it’s important to note that sourdough is not gluten-free and may not be suitable for individuals with celiac disease.
• Nutrient availability: The fermentation process in sourdough increases the bioavailability of certain nutrients, such as minerals (e.g., magnesium, zinc, and iron). Phytic acid, which is present in grains, can bind to minerals and reduce their absorption. The fermentation in sourdough partially breaks down phytic acid, potentially enhancing mineral absorption.
• Prebiotics and probiotics: Sourdough fermentation involves lactic acid bacteria and wild yeast, which can act as probiotics. These beneficial microorganisms may support a healthy gut microbiome, promoting digestive health. Additionally, the prebiotics in sourdough can serve as food for the beneficial bacteria in the gut.
• Blood sugar regulation: Some studies suggest that sourdough bread may have a lower glycemic index compared to other types of bread. A lower glycemic index can help regulate blood sugar levels, which is important for individuals with diabetes or those looking to manage their blood sugar levels.
• Reduced use of additives: Traditional sourdough recipes often use fewer additives and preservatives compared to commercially processed bread. This can be beneficial for individuals who are sensitive to or wish to avoid certain food additives.

It is worth noting that not all sourdough breads are created equal, and the health benefits can depend on the specific ingredients and fermentation process used. If you’re considering incorporating sourdough into your diet for health reasons, it is essential to choose high-quality, traditionally fermented sourdough made with simple and natural ingredients. As with any dietary changes, it ios advisable to consult with a healthcare professional or a registered dietitian, especially if you have specific health concerns or dietary restrictions.

Overnight Golden Sourdough Biscuits Vegan

Donna Spencer

These Vegan Sourdough Starter Biscuits are pure joy. The biscuit magic comes from the use of vegan buttermilk & activated sourdough starter. This is an easy overnight recipe that allows the sourdough to ferment giving it that tangy flavor we all love. Most of the effort making these from scratch biscuits is inactive resting time, but there is something very rewarding about waking up and cutting last night’s dough into biscuits.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course Breakfast, Dinner, Side Dish, Snack

Cuisine American

Servings 12 servings

Calories

Equipment

• Medium Bowl
• Cutting board with knife
• Shneet pan

Ingredients

  

1x2x3x

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon raw sugar
• 1/2 cup cold vegan butter
• 1 cup Sourdough Starter
• 1/2 cup plant-based buttermilk
• Additional vegan butter melted

Instructions

 

Quick Method

• I have made these with whole wheat flour and this quick method but the sourdough tangy flavor did not develop as lovely as using the two-day method. They are just as tender as the batch that sat overnight. So if you are in a hurry, this method works just fine.
• In a large bowl, combine the flour, baking powder, salt and baking soda; cut in vegan butter until mixture resembles coarse crumbs. Combine Sourdough Starter and plant-based buttermilk; stir into crumb mixture with a fork until dough forms a ball.
• Turn onto a well-floured surface; knead 10-12 times. Roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter or simply into squares. Place 2 in. apart on a greased baking sheet.
  
• Bake at 425° until golden brown, 12-15 minutes. Brush with melted butter. Remove from pan to a wire rack to cool.

Two Day Method

• I perfer this two-day method if I have the time as it allows time for the sourdough to develop.

Day One

• Activate starter, this usually takes 6 – 12 hours. To activate the starter add 1/4 cup water and 1/4 cup flour. You can also add a pinch of sugar to jumpstart activation, just don't over do it. Stir and it will get bubbly and grow. The starter is ready to use when it's 50% to 100% larger. Read more about this and how to do a spoon test here.
  
• Nine hours later, make the Vegan Buttermilk by stirring lemon juice or apple cider vinegar into plant milk and letting it sit for 10 – 30 minutes. It will curdle.
  
• Measure the flour into a mixing bowl using a zeroed-out food scale if you have one. Grate the Earth Balance stick into the mixing bowl of flour.
• Use a spatula or a fork to cut the cold Earth Balance into the flour until it forms small, pea-sized crumbles.
  
• Add active sourdough starter, Vegan Buttermilk, salt & sugar and stir with a stiff spatula until fully combined. Cover the bowl with plastic wrap, cheesecloth, or a thin, clean, non-fuzzy kitchen towel and let it sit on the counter for 10-12 hours.

Day 2

• Generously flour your work surface and turn the dough out onto it.
• Flour the top of the dough and use your hands to press it into an oval shape, about 1 inch in thickness.
• Use a biscuit cutter (see notes for options) to cut biscuits, pressing straight down and pulling straight up. Do not twist the cutter as it will seal the edges and interfere with the biscuits ability to rise. Press down, then wiggle it a little if needed and pull straight up, just don't twist. Fold together and press out the remaining scrap dough and cut out one more round of biscuits.
• You can also simply drop mounds of biscuit batter and gently shape into an even mound.
• Place the cut biscuits 1/4 – 1/2 inch apart in a cast iron skillet or on a baking sheet or combination of both. I usually cut all of the biscuits and put 6-7 in a ~12″ cast iron skillet and freeze the rest of the cut biscuits in a freezer bag. When I’m feeding more peeps I bake all of the biscuits.
  
• Let the cut biscuits rise in the cast iron or on the baking sheets for 60 – 90 minutes. Preheat your oven to 400°F (204°C). I let them sit on the oven while it preheats.
• Bake for 25-30 minutes or until the tops are golden. Serve & Enjoy.
  

Notes

Sourdough Biscuits Tips

Can you use sourdough discard to make sourdough biscuits?
Sourdough discard is the waste created when feeding your sourdough starter. While discarding half of the starter seems like a waste, you’re helping it to thrive and taste better. Sourdough discard can be used in this recipe, but your rise may be slightly lower. 

What can you serve with sourdough biscuits?
If you practicing a whole food plant-based diet, swap the vegan butter for honey, low-sugar jam, or any nut butter.

What can you do with a leftover sourdough starter?
Feeding your starter—and throwing out some of it—is part of the sourdough starter baking process. You don’t have to waste your sourdough discard! Try adding it to any of these sourdough discard recipes to use up your extra starter. While it might take a bit longer to rise, it is worth the wait!

Keyword 12 Weeks Sourdough, biscuit