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To make biscuits, preheat oven to 425 degrees F. Line a small baking sheet with parchment paper.
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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.
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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.
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Bake 22 - 25 minutes, or until biscuits are a light golden brown and springy to the touch. Cool 20 minutes.
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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.
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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.)
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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.