Sourdough Biscuits

Who doesn’t love a biscuit warm from the oven slathered in butter? This girl right here has a huge soft spot for warm biscuits and butter. Because I’m not from the South, I love just butter, not gravy on my biscuits.

My faithful readers also know that I’m always on the hunt for a new sourdough recipe, and especially ones that use the discard starter, instead of fed, active starter. I’m a busy lady! I can’t always remember to take out my starter the night before and feed it!

I found this recipe, and it looked perfect. It was extremely easy to whip together, and took me less than 10 minutes until I had biscuits in the oven. All in all, a biscuit recipe that takes less than half an hour to come out of the oven? Yes, please!

Now, you can taste the sourdough flavour in this recipe, so if you like a little bit of sweetness in your biscuits, I recommend drizzling on some honey or covering your biscuits in jam. Still, they are tall, fluffy and light, and a perfect way to welcome the day!

Ingredients

Yield: 8 biscuits, approx. 3 inches wide

1 c. flour
½ tsp. salt
½ tsp. baking soda
2 tsp. baking powder
6 tbsp. butter, cold and sliced into cubes
1 c. unfed sourdough starter, straight from the fridge
2 tbsp. butter, melted, for finishing

Preheat oven to 425°F. Line a baking tray with parchment paper, set aside.

In a large mixing bowl, whisk together the flour, salt, baking powder, and baking soda. Cut in the cold butter until mixture resembles coarse crumbs.

Add the sourdough starter, and mix using a wooden spoon until mixture comes together. Knead in the bowl a few times until cohesive, then turn out onto a work surface and pat down, until the dough is in an even layer.

Using a biscuit cutter, or a glass with the rim dipped in flour, cut out biscuits, as many as you can, from the dough. Don’t turn the cutter, as that seals off the edges and your biscuits may not rise as much.

Reform the dough, working with it as little as possible, and re-cut the dough, placing the cut biscuits on the prepared baking tray. With the last scraps, hand form the last biscuit.

Bake in the preheated oven for 12-15 minutes, or until biscuits begin to brown on the edges. When the biscuits come out of the oven, brush the tops with the reserved melted butter, and sprinkle kosher salt on top, if desired.

Serve warm.

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Rhubarb Pie

Warm weather means it’s rhubarb season! I didn’t actually have any fresh rhubarb on hand, but I did have a bunch of frozen rhubarb from last year. When I woke up this morning, I had the urge to bake something, and I asked Paul for his opinion.

Of course, his one-word answer: pie. He is a pie fiend. Loves it more than cake. There’s a reason I’ve made him birthday pies a few times (including this year!).

I was feeling pretty lazy today though as well, and didn’t want to go to the store for any ingredients, hence rhubarb pie!

This beautiful pie is a combination of two different recipes (this one and this one), and a little of my own twists. Rhubarb is such a unique flavour, and so tart, and I really liked the idea of highlighting the tartness.

This is such a good pie to welcome the warm months!

Ingredients

Yield: 1 9-inch pie

1 recipe Flaky Butter Pie Crust
5-6 c. chopped rhubarb (fresh or frozen and thawed)
2 c. sugar
½ c. flour
1 tsp. cinnamon
1½ tbsp. butter

Preheat oven to 450°F.

Roll out pie crust to cover a 9 inch pie plate. Trim edges. Set aside.

In a large bowl, whisk together the sugar, flour, and cinnamon. Toss in the rhubarb until well-coated.

Transfer the rhubarb mixture into the prepared pie plate. Roll out the remaining crust to cover the top of the pie. Crimp edges in a decorative fashion, and cut a few slits across the top of the pie.

Bake in the preheated oven for 15 minutes, then reduce oven heat to 350°F and bake for 40-45 minutes.

Texas Sheet Cake

Texas sheet cake is like a combo cake/brownie. It is soft, moist, tender, and delicious!

The school I worked at last year would do Hot Lunch day once a month. The Foods class would make everyone a meal, usually with dessert included, and texas sheet cake was the dessert staple! It’s not hard to see why. You make one batter, throw it onto a sheet pan, and off you go! Easy to make, and it can feed a crowd with delicious results.

The recipe I used is not from my school, but instead from this blog. I found it, decided to try it, and was not disappointed. The only thing I changed is how I prepared the icing. I know that many Texas-style sheet cakes have a boiled icing. This one did not, and because you put the icing on the hot cake anyways, it melts, and I figured that why couldn’t I throw everything together in a saucepan, and have it work that way too?

This actually worked beautifully. The hot icing soaked into the cake, and made it more moist and delicious, as well as really amping up the chocolate flavour and fudge factor.

This cake takes so little time to prepare, and is so easy. Trust me, and go make this!

Ingredients
Yield: Approx. 3 dozen slices of cake (from a 17 x 11 sheet pan)

For the cake:

2 c. flour
2 c. sugar
1 tsp. salt
1 c. butter, softened
¼ c. cocoa powder
2 eggs
½ c. buttermilk
1 c. hot water
1 tsp. baking soda
1 tsp. vanilla
1 tbsp. vinegar

For the icing:

½ c. butter. softened
6 tbsp. milk
¼ c. cocoa powder
3¾ c. icing sugar
1 tsp. vanilla

Preheat oven to 350°F. Line a sheet pan with parchment paper.

In a large bowl, whisk together flour, sugar, and salt.

In a saucepan, add the hot water, cocoa, and butter. Stir until the butter melts, and the mixture comes to a boil. Pour over the dry ingredients, and whisk together.

Add in eggs, buttermilk, baking soda, vanilla, and vinegar. Whisk to combine well.

Pour batter into prepared sheet pan. Bake in the preheated oven for 25 minutes.

To make the frosting, while the cake is baking, combine butter, milk, and cocoa in a saucepan, until butter is melted and cocoa is incorporated. Whisk in powdered sugar and vanilla.

As soon as the hot cake comes out of the oven, pour the frosting over the cake. Go slow to avoid splashing. The frosting will be slightly absorbed by the cake.

Cool completely, slice, and serve.

Copycat Red Lobster Cheddar Bay Biscuits

Unless you live under a rock, I’m sure you’ve heard of Red Lobster. It’s a popular seafood restaurant that is known for events like Lobster Fest, Shrimp Fest, and of course, the biscuits.

I’m not the biggest seafood fan, so I’ve only been to Red Lobster a handful of times, and usually for people I love that are celebrating, like my mom, or for Paul’s birthday. Every time I go, I usually order something salmon. It’s safe, and it’s not shellfish. (I just have an aversion to shellfish. Too fishy. Don’t judge. I know it’s an odd trait.)

The one thing I do love from Red Lobster is those freakin’ amazing Cheddar Bay biscuits. The fact that they never stop coming to the table is heaven for a carb-fiend like me. You can’t have Red Lobster without the biscuits, am I right?

Either way, I always see the Cheddar Bay biscuits box mix in Costco, and I’m always tempted to buy it. (Still haven’t though. Willpower.) I also have a hard time buying mixed for things that I know I can recreate with a little bit of Googling and a trip to my pantry.

So, I was in the mood for something a little savoury, and a little salty, but not too difficult or time-consuming. Cue these biscuits! I had pinned this recipe on Pinterest ages ago, but hadn’t actually got around to making them yet. So glad I did!

It’s been long enough that I can’t really remember the exact taste of Red Lobster biscuits (just the memory of the taste… garlicky, salty, cheese, buttery goodness), so these were perfect. Crisp on the outside, tender and soft on the inside, and of course, garlicky, salty, cheesy, and buttery. Copycat win! I got the recipe here, and holy were they ever easy to make! It took me less than an hour from start to finish (finish as in cramming these beauties into my mouth). The only thing I “changed” in the recipe is that I added a pinch (or less) of the Italian seasoning into the biscuit, and I also sprinkled a teensy bit of kosher salt onto the tops of the biscuits to really make the flavours pop. I’ve reflected these minuscule changes below.

Go make these! You will not be disappointed!

Ingredients

Yield: 8-12 biscuits, depending on size preference

For the biscuit:

1¾ c. flour
¾ tsp. salt
1½ tsp. baking powder
½ tsp. garlic powder
Pinch of Italian seasoning
5 tbsp. butter, softened
1 c. milk
1 c. shredded Cheddar cheese

For the garnish:

2 tbsp. butter, melted
½ tsp. Italian seasoning
½ tsp. (or 1 clove) minced garlic
Kosher or sea salt, for finishing

Preheat oven to 450°F. Line a baking sheet with parchment paper.

In a large bowl, add the flour, salt, baking powder, garlic powder, and Italian seasoning. Cut in the butter, either by mixing everything in a food processor, or with a pastry blender. The mixture should be pea-sized chunks.

Add in the milk and cheese, and stir to combine. The dough will be sticky.

With a large spoon, drop the batter onto the prepared baking sheet about 2 inches apart. If you want larger biscuits, like I did, make 8 fairly large dough balls. The original recipe makes 12 smaller biscuits.

Bake in the preheated oven for 15 minutes, or until the tops of the biscuits turn golden brown. (Mine took about 18-20 minutes.)

While the biscuits are baking, combine the topping ingredients by whisking together the melted butter, garlic, and Italian seasoning in a small bowl.

Remove from the oven, and brush with the butter topping. Lightly sprinkle the buttered biscuits with salt, and cool slightly before serving.

These biscuits are best when warm.