Rustic golden biscuits made with tangy sourdough discard, topped with macerated strawberries and whipped cream, perfect for summer brunch or dessert.

Scale

2 cups all-purpose flour

2 tablespoons granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup cold unsalted butter, cubed

3/4 cup sourdough discard

1/2 cup heavy cream or buttermilk

1 teaspoon vanilla extract (optional)

2 cups sliced fresh strawberries

2 tablespoons granulated sugar for maceration

1 teaspoon fresh lemon juice

1 cup heavy whipping cream, chilled

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

3. Cut cold butter into the dry ingredients until mixture resembles coarse crumbs.

4. Whisk sourdough discard, heavy cream, and vanilla in a separate bowl.

5. Pour wet ingredients into dry and fold until just combined, avoiding overmixing.

6. Turn dough onto a floured surface, pat into a 1-inch-thick rectangle, fold once, and cut into 2.5-inch rounds.

7. Place biscuits on the baking sheet, brush with cream, and bake for 14–16 minutes until golden.

8. Combine strawberries, sugar, and lemon juice; let macerate for 15–30 minutes.

9. Whip chilled cream with powdered sugar and vanilla until medium peaks form.

10. Split cooled biscuits, layer strawberries and whipped cream, and serve immediately.

Keywords: sourdough, shortcake, biscuits, strawberry, summer dessert, sourdough discard, flaky biscuits, whipped cream, berry shortcake, brunch