Strawberry Shortcake with Thyme Sourdough Biscuits
Strawberries are just starting to come into season, which means its one of my favorite times of year! There is really nothing better than perfect, sun-ripened strawberries. Early summer, every year, all I want are strawberries in everything! We had a crazy busy day on Sunday – Church, potluck, a friend’s birthday party, Uncle Richard had an art show in Valley Junction, and then all the family was coming over for dinner! I decided to throw a big pork loin in the crock pot for some pulled pork sandwiches, hulled and chopped a huge vat of strawberries, but I wanted to get the biscuits out of the way, too. I knew I didn’t have time to roll, cut and bake the biscuits before we needed to leave, but I knew I could at least get the dough out of the way. The key to awesomely flakey biscuits is to keep all your ingredients cold, so I figured spending the day in the fridge would work out just perfectly for my biscuits. I’m not quite sure what went wrong, but my biscuits definitely did not like spending the day in the fridge – they were a little on the hard side, and definitely not flakey. Nothing that some extra strawberry juice and whipped cream couldn’t fix, but not great, either. So, for future reference, make your biscuits fresh!
I used my normal sourdough biscuit recipe, which you can find here. Except to the batter I added 2 tsp of fresh chopped thyme. It added a lovely flavor to the biscuits. Strawberries and thyme just go so wonderfully together! These were the perfect way to enjoy this month’s Sourdough Surprises biscuits! If you enjoy sourdough, please swing on by the website and check out all the lovely biscuits that we made this month!