I didn't have much luck with my firstattempt at making Sourdough Biscuits.
Blame it on the recipe, or the starter,
or the humidity, but that shortcut method wasn't going to work.
Besides that, my need for a good recipe decreased, and like so many
other recipes, further attempts got put on the back burner. Now with
Sourdough Surprises picking biscuits, I had to make another attempt.
Once again, I turned to SourdoughRecipes by Richard Packham. Almost everything I've made from his site
has turned out wonderfully. Since I don't need to make bowls for
scrambled eggs anymore, and since I've been looking for a reason to
break out my Seashell pan, I opted for the shortcake variation.
Sourdough Cinnamon Shortcake Minis
Adapted from Sourdough Recipes
Makes about 3-1/2 dozen
1 cup fresh
sourdough starter
1/3 cup
non-hydrogenated shortening
1-1/2 cup flour, divided
1 egg
3 tablespoon sugar
2 tablespoons dry milk powder
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon cinnamon
- Reserve 1/2 cup flour. Sift remaining flour and other dry ingredients to combine. Cut in shortening.
- Mix remaining flour, egg and sourdough starter until just combined. Allow to rest 30 minutes.
- Spray pan with cooking spray. Pour by scant tablespoonfuls into cavities.
- Bake at 375 for 10 minutes. Allow to cool and enjoy!
Unlike so many of my other recipes,
these rose a lot. They more than doubled in size. Because of that
though, they were light and fluffy. However, they were not as sweet
as I would have liked.
I will be making this recipe again with
more sugar. Until then, check out our other awesome biscuits!
