blueberry shortcake with sourdough biscuits // brooklyn supper
Blueberry Shortcake with Sourdough Biscuits
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

A lemon and bay-infused blueberry shortcake recipe made with tangy sourdough biscuits. Sourdough biscuit recipe adapted from King Arthur Flour

Recipe Type: Dessert
Makes: 6 servings
Author: Brooklyn Supper
Ingredients
For the Sourdough Biscuits
  • 1 cup unfed sourdough starter, cold starter is fine to use here
  • 8 tablespoons unsalted butter, cut into very thin slices and chilled
  • 1 cup unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons sugar
  • 3/4 teaspoon sea salt
For the Blueberry Topping
  • 2 cups blueberries
  • 6 tablespoons sugar
  • 1 heaping tablespoon lemon zest plus 1 tablespoon lemon juice (from 2 lemons)
  • 2 fresh bay leaves
  • tiny pinch sea salt
  • For the Whipped Cream
  • 1 cup heavy whipping cream
  • 1 teaspoon sugar
Instructions
  1. To make biscuits, preheat oven to 425 degrees F. Line a small baking sheet with parchment paper.
  2. In a large bowl, combine flour, baking powder, sugar, and sea salt. Add butter; quickly rub into dough with fingertips. Fold in sourdough starter, turning and folding dough just until it forms a shaggy but cohesive ball. If needed add a drizzle of cold water.
  3. Turn dough out onto a sheet of parchment or lightly floured surface and roll dough into a 1-inch thick oval. Use a 3-inch biscuit cutter to cut 6 biscuits. (You'll need to gather scraps and re-roll 1 - 2 times.) Arrange so that biscuits are touching on prepared baking sheet.
  4. Bake 22 - 25 minutes, or until biscuits are a light golden brown and springy to the touch. Cool 20 minutes.
  5. While biscuits bake, combine blueberries, lemon zest and juice, sugar, bay leaves, and sea salt in a non-reactive saucepan. Bring mixture to a boil, then lower heat and gently simmer 3 - 5 minutes, until mixture thickens. Turn off heat and set aside to cool. Remove bay leaves before serving.
  6. Just before serving, whip cream to soft peaks, folding in sugar halfway through. (For small batch whipped cream, I use a whisk and a big bowl.)
  7. To serve, split biscuits, add a big spoonful of blueberries and a dollop of whipped cream to the bottom half. Replace biscuit top. Serve immediately.