Print Recipe
8 biscuits
This is THE ultimate early summer dessert. Sourdough biscuits make the perfect foil for ripe strawberries from your garden or local farmers’ market.
Ingredients
Strawberry mixture:
- 1 quart strawberries sliced
- 2 tablespoons fine/caster sugar
- ½ teaspoon vanilla
- Pinch salt
Sourdough biscuits:
- 2 ¾ cups Einkorn Flour or Einkorn Baking Mix
- 1 tablespoon baking powder omit if using Einkorn Baking Mix
- 1 teaspoon salt
- ½ teaspoon baking soda omit if using Einkorn Baking Mix
- 6 tablespoons butter softened
- 1 cup sourdough starter
- ¼ cup honey
- ¼ cup buttermilk
Whipped cream
- 1 cup heavy cream
- ¼ cup fine/caster sugar
- Dash vanilla
Methods
- Thinly slice strawberries. Add the berries, sugar, vanilla, and salt to a bowl and carefully stir them. Cover and set them aside while you make the biscuits.
Sourdough biscuits
- Whisk the flour, baking powder, baking soda, and salt together in a bowl. Work in the butter with your fingertips until it’s fully incorporated and crumbly.
- In a separate bowl, whisk the sourdough starter, honey, and buttermilk together. Add the starter mix together into the flour/butter mix and stir it gently until it just comes together in a dough. Additional flour may be necessary.
- Turn the dough out onto the counter and knead it about 20 times until it all comes together. Pat the dough, flattening it until it’s about an inch high. Cover a baking sheet with parchment paper. Using a biscuit cutter (or a cup with a greased rim), cut the dough into circular biscuits, transfer them to the baking sheet, being careful not to pinch the sides.
- Set the baking sheet aside and allow them to rise and sour for about 2 hours.
- Preheat the oven to 450 degrees.
- Bake the biscuits for 8 minutes until fully baked. Remove from the baking sheet and allow biscuits to cool. Gently slice biscuit in half.
Whipped cream:
- Add the cream, sugar, and vanilla to a bowl and whip it with a whisk until it forms stiff peaks (or use an electric hand or stand mixer).
- For an individual serving, place the bottom of the biscuit in a shallow bowl, top with whip cream, and then add the top of the biscuit. Pour 1/2 cup to 3/4 of strawberry mixture on top of the biscuit. Top with more whip cream. Listen to the “yuuuums”!
