Turn the dough out onto the counter and knead it about 20 times until it all comes together.Add the starter mix together into the flour/butter mix and stir it together until it comes together in a dough.In another bowl, whisk the sourdough starter, honey, and buttermilk together.Cut in the butter with your fingertips until it’s incorporated and crumbly.Whisk the flour, baking powder, baking soda, and salt together in a bowl.Cover and set them aside to macerate while you make the biscuits.Add the berries, evaporated cane juice, vanilla, and salt to a bowl and carefully stir them.(If they’re fully ripened you don’t need to core them.) Strawberry Shortcake with Honey Sourdough Biscuits Print I’m sure there must be some sort of scientific reason about the wild yeast being activated more in a warm environment or something. I found that these biscuits actually get a better rise when using warm, soft butter. Normally biscuits are best made with chilled ingredients.We’re shooting for a beautiful dessert here, not hardtack. While it’s ok to use a sourdough starter that was fed with whole wheat flour, using wheat flour in the biscuit recipe makes a dense, heavy biscuit.Well macerated berries are nice and juicy. Though if you’re making strawberry shortcake with them that won’t be a problem. These biscuits are fluffy and moist after baking but are best eaten within a day or they tend to dry out.You can let the sourdough biscuits rise longer than the 2 hours if you’d like, just remember, you’ll taste the honey less and less the longer the souring happens.For the same reason, make sure when you transfer the biscuit to the baking sheet you don’t pinch the sides.The sourdough isn’t as strong as a hefty addition of baking powder to recover and still get tall sides. Use a sharp biscuit cutter for a nice, clean cut. Be very, very careful when cutting the biscuits that you don’t twist the cutter or compress the sides in any way.
#SOURDOUGH BISCUIT RECIPE HOW TO#
I was looking for a balance of the flavors because when honey and strawberries get together, they know how to party! While I still love my normal Buttermilk Biscuit recipe (it’s the best!) and the whole wheat drop biscuit I normally use for strawberry shortcake is quick and delicious, neither use the honey I wanted to try.Īfter taking some clues from the Biscuit Troubleshooting Guide, I finally nailed it! I had a rough time getting the tall rise I like to see in a fat biscuit and not letting the sourdough go too long and completely overpower the honey. The first bee landed on Honey Sourdough Biscuits. Now that I’ve finally got a sourdough farm loaf that doesn’t drain a good chunk of my day away, I might get working on pancakes, buns, chocolate cake, pizza dough, noodles, dinner rolls, donuts… don’t stop me! I get a bee in my bonnet wanting to add new recipes to my family cookbook that make use of sourdough. I tend to be a little OCD when I’ve got a batch of sourdough starter bubbling. Or Strawberry Jam and Strawberry Pizza.)) ‘Cause strawberry season means strawberry shortcake! (Or Strawberry Chamomile Cake and Strawberry Banana Nut Bread. I’ve been spending a few weeks playing and tweaking my favorite sourdough biscuit recipe to make a honey-flavored sourdough biscuit. Strawberries and honey are a great pair and this honey-flavored sourdough biscuit recipe makes the perfect strawberry shortcake.
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