These sweet sourdough biscuits are ideal to use unfed sourdough starter. The texture is similar to a scone but more crumbly on the exterior. These are prefect for an afternoon tea!
Recipe
How much time do you need?
Preparation time: 30 minutes
Cooking time: 15 minutes
Total time: 45 minutes
Material:
Baking tray
Baking paper
Spatulas
Mixing bowls
Food processor
Silicon baking mat
Cookie cutters
Knife and cutlery
Kitchen scale
Zester
Ingredients (make approx. 24)
200 grs plain flour
35 grs granulated sugar
1 tbsp baking powder
½ tsp salt
50 grs cold unsalted butter, cubed
1 tsp of lemons zest
100 grs mixed frozen berries (blueberries, raspberries, chopped strawberries and blackberries)
Icing sugar (for dusting)
250 grs sourdough starter discard (100% hydration, see recipe here)
65 ml full cream milk (or 75 grs milk cream)
Method Preheat oven to 200°C. Line a baking tray with baking paper. Add flour, granulated sugar, baking powder, and salt to a food processor; pulse until combined, about 30 seconds. Add butter, and pulse until mixture is crumbly with some chunks of butter remaining, about 1 minute. Put the dough into a large bowl, and stir in the berries. Do not mix, just wait until you add the rest of the ingredients. We need to keep the berries intact until they go into the oven =) In a medium bowl, stir together sourdough discard and milk (or cream) until combined. Add discard batter to flour mixture, stirring with a spatula just until dough comes together. Do not overmix. Turn out dough onto a lightly floured surface, and knead a few times until a slightly sticky dough is formed. The consistency should be crumbly. On a baking paper sheet, gently pat dough into a square, about 1 cm thick. Cut the biscuits using a cookie cutter of desired shape or simply cut triangles using a sharp knife. Place the biscuits on prepared pan. You can transfer the whole baking paper sheet with the biscuits on the baking tray or transfer one by one using a spatula. Be gently as they can easily fall apart!
Brush top of biscuits with cream or milk, and dust with icing sugar. Bake for about 15-17 minutes until tops and edges are lightly golden brown. Let cool on pan for 10 minutes and then transfer to a cooling rack. Dust some extra icing sugar on top. Serve warm or at room temperature. Store them in an air-tight container for up to 2 days or freeze for up to 4 months.
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