Celebrate National Sourdough Day with These Cranberry Lemon Sourdough Tea Biscuits

This is not a joke, April 1st is National Sourdough Bread Day! Who doesn’t love the distinctly tangy flavour of sourdough and all the gut health-aiding probiotics living within the dough? To help you celebrate this day of sourdough goodness, we have put together a sourdough tea biscuit recipe, full of sweet cranberries and tart lemon zest. These biscuits are perfectly flakey, doughy and taste amazing. They would make the perfect addition to an Easter brunch or afternoon tea get-together (post-covid of course)! To make this recipe you will need to have a sourdough starter. Luckily, they are not too difficult to make and you can follow our Sourdough Starter Guide to create your own!

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Here’s how to make Cranberry Lemon Sourdough Tea Biscuits!

YIELD: 8 biscuits

INGREDIENTS:

• 1 cup flour
• 1/4 tsp salt
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1/3 cup cold butter
• 1 cup sourdough starter
• 1/2 cup cranberries
• zest of 1 lemon

METHOD:

1. Preheat your oven to 400°F and place your baking sheet or stone in the oven to heat up. This will allow the biscuits to cook faster, making them nice and flakey instead of just gradually melting the cold butter.
2. Sift together flour, salt, baking powder and baking soda. Cut the cold butter into the dry mixture until the pieces are pea-sized.
3. Mix in sourdough starter and place dough onto a lightly floured piece of parchment paper.
4. Knead a few times until all the flour is mixed in but do not handle the dough too much as you want the butter as cold as possible.
5. You may choose to form your biscuits into round balls, but for the flakiest crust with the doughiest centre, I recommend doing it the way my mother taught me. Pat the dough into a round plate-sized form about 1 inch thick.
6. Cut the dough like a pizza (using a pizza cutter makes this super easy) into 8 even slices.
7. Transfer the parchment paper onto your hot stone or sheet in the oven and cook for 8-14 minutes.
8. Cooking time will depend on how you formed your biscuits- if they are individual balls they will take less time and more if cooked as one large “pizza”. The biscuits should have a hollow sound when you tap and be just slightly brown, do not overcook.