Sourdough Cream Biscuits
I feel like I’m proudly in my granny era. I’m not even 30 yet, but I am fully embracing the warm meals made from scratch and full of love. I want my kids to look back on their childhood with a smile on their face and warmth in their belly because they remember the smell of good food baking in the oven. I want my food to feel like a blanket on a crisp fall day. And these biscuits do exactly that.
Ingredients :
2 cups flour
1/2 tspn salt
1 tbspn baking powder
2 tablespoons sugar
1 cup of sourdough - Bubbly or discard
1 1/4 cup heavy cream
Directions :
Preheat the oven to 400F
Mix together the flour, salt, baking powder, and sugar. Set bowl aside.
Mix the sourdough discard and heavy cream together in another bowl.
Gently mix the wet and dry mixtures together, until just combined. * You can either shape and bake immediately or you can set aside for a few hours for some extra fermentation.
If you want drop biscuits, just take a large pinch of the shaggy dough - around 1/4 a cup - and rub the dough together in your hand to make a ball and place on a pan to bake. These biscuits expand quite a bit, so make sure to leave room for them to grow!
If you want tea time biscuits; empty the dough onto a lightly floured surface and gently knead the dough until everything is well combined and smooth. Then gently roll or stretch into a 1/2in thick square. Do not press too firmly, or it’ll cause the biscuits to bake flat. Next, grab a round pastry cutter, cookie cutter, or if you’re like me grab whatever is on hand. In my case, I used a wide mouthed mason jar. When you press your cutter of choice into the dough, simply press! DO NOT press and twist, that will mess up how they rise. Then place them on your baking dish of choice. And again, these will expand. So, leave room for them to do so.
Cook for 15-20 minutes, until the tops have lightly browned.
Serve immediately with butter and jam, these biscuits deserve that.
