Description
Use your sourdough starter discard to make these sourdough discard drop biscuits topped with floral-sweet strawberries swimming in their own juices and soft pillows of freshly whipped cream, all supported by a simple, personal-sized cake.
Ingredients
- 218 grams (1 ¾ cup) all-purpose flour
- 38 grams (3 tablespoons) granulated sugar
- 12 g (1 tablespoon) baking powder
- 3 grams (½ teaspoon Diamond Crystal or ¼ teaspoon Morton, plus a pinch) kosher salt
- 510 grams (2 ¼ cups) heavy cream, cold from the fridge, divided, plus more as needed
- 110 grams (½ cup) sourdough starter discard (unfed, 100% hydration)
- 114 grams (½ cup) Greek yogurt
- 30 grams (2 tablespoons, from about 1 lime) lime juice
- 4 grams (2 teaspoons, from about 1 lime) lime zest
- 454 grams (1 pound) strawberries, hulled and sliced
Instructions
- Heat the oven to 425ºF (220ºC) with a rack in the center. Line a sheet pan with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and 2 grams (½ teaspoon Diamond Crystal or ¼ teaspoon Morton) kosher salt.
- In a medium bowl or liquid measuring cup, use a fork to mix together 227 grams (1 cup) heavy cream and the starter discard.
- Slowly drizzle the wet mixture over the dry, using the fork to gently combine into a shaggy dough. From there, use your hands to gently knead (or a flexible bowl scraper/spatula to fold) the dough over itself a few times to bring it all together.
- Use a #16 (2 ounces, ¼ cup) cookie scoop or a ¼-cup measuring cup, scoop out and drop 7 biscuits onto the prepared sheet pan, evenly spaced apart.
- Bake until the biscuits are puffed and golden brown, 15 to 20 minutes. Let cool for at least 15 minutes, or up to 8 hours (uncovered). Biscuits will keep for up to 4 days, stored in airtight containers at room temperature.
- While the shortcakes cool, make the macerated fruit: In a large bowl, whisk together the lime juice, zest, remaining 13 grams (1 tablespoon) sugar, and 1 gram (pinch) kosher salt. Add in the berries and toss until coated. Let sit, letting the juices run out of the fruit, for at least 15 minutes at room temperature or refrigerate for up to 24 hours.
- Make the tangy whipped cream: Pour the remaining 284 grams (1 ¼ cup) heavy cream into a large bowl (or the bowl of a stand mixer) and use a whisk or an electric mixer (or the stand mixer fitted with the whisk attachment on medium) to beat until very soft peaks form, 1 to 3 minutes. Gently fold in the Greek yogurt—the cream should be dollop-able. (If it’s too stiff, fold in a bit more heavy cream by the tablespoon; too loose and you can beat it for 10 to 30 seconds longer.) If not about to assemble shortcakes, the stabilized cream is best for up to 24 hours in an airtight container in the refrigerator, but will last for up to 2 days.
- Split open the shortcakes and place each on a serving plate. Add a big dollop of the tangy whipped cream to each bottom half, then follow with a big spoonful of macerated fruit, including as much of the juices as you’d like. Place the top of the shortcake over the fruit. If there’s any excess whipped cream, add another spoonful overtop if you’d like.
Notes
Blackberries, apricots, and plums are good substitutes for the strawberries.