I love blueberries. I actually planted three blueberry bushes earlier this year, and I can’t wait to see the harvest next year so that I can bake all the blueberry goods such as these blueberry sourdough biscuits. I am always experimenting with my sourdough recipes to see what I can come up with, and this time my girls think that I knocked it out of the park!
I bake about three loaves of bread each week. I bake a loaf of sourdough sandwich bread and two loaves of sourdough garlic cheese bread (which is basically my sandwich bread recipe with added garlic salt and shredded cheese). We eat a slice or two of the garlic cheese bread with dinner almost every night. Since I am baking at least three days a week, this means that I feed my sourdough starter daily and store it on the kitchen counter. I have a lot of sourdough discard to find something to do with. I hate the idea of actually discarding it, so instead I cook it.
There are so many yummy things that I make with my sourdough discard, and since I feed my starter in the mornings most of the time, it usually ends up being something that I cook for breakfast. Sometimes it may be sourdough pancakes or sourdough waffles, but we love sourdough biscuits too. Biscuits are a favorite around here because they are so versatile. Biscuits and jelly, sausage and gravy biscuits, biscuits and honey, with bacon and eggs… the possibilities are actually endless, and I probably sound like a commercial for the Bubba Gump Shrimp Co. I have to tell you though that these blueberry sourdough biscuits are amazing.
People are so intimidated by cooking with sourdough. I’m not sure why. Yes there are some very involved recipes out there, but this farm mama doesn’t have time for all that. Sourdough recipes have to be easy if I’m going to make them, and if you have ever made my sourdough biscuit recipe then this will be a breeze for you. All you have to do is use my current biscuit recipe and add blueberries. Be ready to make a few tiny adjustments only if needed.
Blueberry Sourdough Biscuits
- 1 Cup Sourdough Starter
- 2 Cups Whole Milk Could substitute with Almond or Oat Milk but it may take a bit less milk if you do.
- 1/4 Cup Melted Butter Could substitute Margarine, but butter is best.
- 4.5 Cups All Purpose Flour Divided
- 1 TBSP Sugar
- 2 tsp Salt
- 1 TBSP Baking Powder
- 2 tsp Baking Soda
- 4 Cups Fresh Whole Blueberries Could substitute frozen blueberries, but thaw them completely and allow to reach room temp first.
Instructions For The Night Before
- Mix together in a large glass mixing bowl:1 cup sourdough starter
2 cups of milk
1/4 cup of butter (melted)
2 cups of all-purpose flour4 cups of whole blueberries
- Cover the mixture with plastic wrap leaving a small air vent so that the mixture can breathe, and allow it to sit on your counter overnight.
Instructions For The Morning
- Combine all the remaining dry ingredients together:2 1/2 cups of all purpose flour
1 tablespoon of sugar
2 teaspoons of salt
1 tablespoon of baking powder
1 teaspoon of baking soda
- Pour the dry ingredients into the wet ingredients that sat out on your counter overnight.
- Your dough should be sticky, but you may need to add small amounts of flour until you can get it out of the bowl and onto a well floured countertop.
- Knead the dough just enough to get it mixed well, but do not overdo it. The more you knead it, the more air you will remove from the dough which will cause your biscuits to be dense. Your dough should be sticky inside.
- Roll out your dough to about 3/4 inch thick on a floured countertop using a well floured rolling pin. It's important to roll it out thick because this is how your fluffy layers will happen. If you roll it out thinner, it will still be good and you may get more biscuits.
- Once you have your dough rolled out, take a mason jar or a round cookie cutter and cut out circles from your dough. Place them on a cookie sheet that has been sprayed with non stick cooking spray, or place them in a very buttered cast iron skillet.
- Bake in a preheated oven at 350 degrees. Check biscuits at 12 minutes, and add more time if needed. Biscuits should be fluffy but not undercooked.