Okay. Buckle in, boys and girls, because this is going to be one a heck of a story. You’re first thought is probably, “What’s up with the name of this recipe?”
It all started in March when I was gifted sourdough starter that has a 250 year lineage. Needless to say that as a baker I was super excited. Over the past month or so I’ve made bread, muffins, pancakes, and biscuits. I’ve been refining recipes and making them my own. My husband and kids have been excellent taste testers. They haven’t complained about the copious amount of baked goods thrust upon them.
About two weeks ago over our morning coffee, Dieter started telling me about a dream he had the night before. He told me that we were on a family vacation. We had traveled to a place that had a theme like an old mining town. He dropped the three of us off at the restaurant designed to fit in with the look and feel of the town. While he was parking the car and messing with other things we were seated at a table and started to order. When Dieter was finally able to join us, the kids and I had devoured a plate full of something called Prospector Honey Biscuits. He told me how sad he was that he didn’t get to have any before he woke up. He looked genuinely disappointed.
It could be that he had this dream because I had been feeding the poor man nothing but different types of sourdough experiments for about a month solid. It could also be a coincidence. We may never know and I’m pleading the fifth.
I started thinking about how I could make it up to him. I also thought that any type of honey and biscuit combo couldn’t be a bad thing. Back to the kitchen I went. This recipe is the result. It’s a traditional sourdough biscuit with a twist. It’s light, sweet, and buttery with a bit of bite from the sourdough. It has become a favorite. The best part for me is that I was literally able to make my husband’s dream come true. How many wives can say that?
- 1 cup of all purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons aluminum free baking powder
- 6 tablespoons unsalted butter, cold
- 1 cup sourdough starter*
- 2 tablespoons of honey
- 1/4 cup milk
Preheat your oven to 425 F. Sift together flour, salt, baking soda, and baking powder. Cut in the butter. The easiest way to do this is by grating the butter. Just make sure the butter is nice and cold. Mix in the sourdough starter, honey, and milk. Be careful not to over mix or you’ll end up with rock hard biscuits. Turn out dough onto a lightly floured surface. Knead a few times. Pat dough down until it’s about an inch thick. Cut out biscuits and place them on a baking sheet. Bake for 12-15 minutes. I always brush the tops with a little melted butter when they first come out of the oven but it’s not necessary. This recipe yields 8 biscuits. Happy baking and blessings from my kitchen to yours.
*There are many places that you can buy starter. You can also make your own. If you live near me and would like some just let me know.