Whole Wheat Sourdough Biscuits and Tomato Soup

After finally trying a sourdough starter, my first loaf of sourdough bread tasted weird. We ate it, but it wasn't our favorite. I tried it again though, this time soaking some batter for muffins and the results was much better! The taste was mildly sourdough-y, but very smooth.

The night before last, I decided to make biscuits the next day with the starter. I used this recipe, thanks to a link from Sarah, and they were really good! I made them on our pizza stone and they spread out a lot.


Does anyone have any thoughts as to when to add the butter in a recipe that needs to be soaked? Cutting in the butter after the dough was already soaked didn't work so hot...no suprise...so I am wondering if I should've melted it or added it before soaking.

We served these with homemade creamy tomato basil soup, made with tomatoes from my mom's garden! So good. I wish I had a picture, but we ate it up too quickly:)

Here is the recipe I loosely used:

Creamy Tomato Basil Soup
4-5 cups chopped tomatoes
2 cups broth
(bring these to a boil in a large pan, then simmer for about 10 minutes) Then puree in a blender/food processor.
Add:
1 1/2 cups milk
2 tsp. basil
1 tsp. sugar
Stir until combined
Add 1/3 cup real butter and stir until melted.

Serve and enjoy!

Here is my little biscuit and tomato eater:)