Enjoy these deliciously moist Sourdough Banana Nut Muffins for a weekend brunch or to make ahead for a grab-and-go weekday breakfast. Filled with bananas, English walnuts, and topped with coconut to give the muffins a nice crunchy top.
Sourdough Banana Bread is a delicious way to use your “unfed” sourdough starter. I have tried a lot of banana bread recipes through the years, and this is one of the best, in my opinion. It has a crisp sweet crust and is moist on …
I love sourdough and I love blueberries, so these Blueberry Sourdough Biscuits are a perfect combination!
Grands Biscuits used to sell a blueberry biscuit that I adored. But then they stopped making them. These Blueberry Sourdough Biscuits rival those sold in stores. They are that good!
Before we get to the instructions of this recipe, let me explain a few things about sourdough. Sourdough starter is a fermented dough that has natural yeast in it that feeds bread dough and makes it rise. You use it in place of yeast.
I keep my sourdough starter in a little crock with a lid and refrigerate it until I’m ready to use it. I will bake bread with it once or twice a week. “Unfed” starter is what some people call the “discard”. This dough has been sitting in the fridge unused and has not been fed.
To feed the starter, I will add a cup of flour and 1/2 cup warm water to it. This “feeds” it and makes it rise and bubble. At that point, it’s ready to use. However, if you don’t “discard” some of the dough before you feed it, there won’t be enough room in the crock for the dough to rise or grow. Because it will grow a lot! Ask me how I know!
So, rather than “discard” the “unfed” starter, you can use it in what I call quick bread recipes, such as muffins, pancakes, or biscuits. The “unfed” starter is used for imparting its flavor, rather than its leavening power.
Also, worth mentioning, before using “unfed” starter, I let it come to room temperature after I remove it from the refrigerator.
Preheat oven to 425 degrees. In a large bowl, combine all-purpose flour, sugar, salt, baking powder, and baking soda. Cut in butter until coarse crumbs form. Add sourdough, buttermilk, and blueberries. Stir until dough forms. Dough will be sticky.
Turn dough onto lightly floured surface and knead 10-12 times. Roll out into a circle that is 1/2″ thick. Cut with large biscuit cutter.
Place biscuits on a baking sheet lined with parchment paper or silicone baking sheet. Bake for 12-15 minutes or until golden brown. Remove from pan and cool on a wire rack. Makes 12-15 biscuits.
I like to use dried blueberries rather than fresh or frozen to keep the biscuits from becoming stained.
The buttermilk adds a little extra flavor and tenderness to the biscuits.
Also, this is a wonderful way to use your unfed sourdough starter.
And for those of you who might be “still-on-the-fence” regarding sourdough, what are you waiting for? Check out these Sourdough Recipes, and this Sourdough Starter Recipe.
