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Sourdough Biscuits with Peach Preserves
Flaky, insanely-flavorful sourdough biscuits are a match made in heaven with juicy fresh peach preserves! Summer in a biscuit.
Servings 6 servings
- 1/4 cup water
- 1/4 cup white whole wheat flour
- 1/4 teaspoon active dry yeast
- 3 cups white whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons agave syrup
- 1/2 cup cold butter, cubed
- 1 cup buttermilk
- 1 lb fresh peaches, peeled, cored, and sliced
- 1/3 cup coconut sugar (or brown sugar)
- 1 tablespoon lemon juice
In a large bowl, combine flour, baking powder, baking soda, salt, and agave. Cut in butter with a pastry cutter or your fingers until butter is in pea-sized clumps. Add buttermilk and sourdough starter then gently stir until a shaggy ball of dough forms.
Turn dough onto a lightly-floured surface and gently knead several times until dough forms a smooth ball. Roll dough out to 1-in thickness and cut out biscuits using a 2-in biscuit cutter. Place biscuits 1-in apart upside-down on prepared baking sheet. Bake biscuits at 425F 11-12 minutes until golden brown.
In a small saucepan, bring peaches, sugar, and lemon juice to a simmer over medium-high heat. Reduce heat to medium-low, cover, and stir occasionally until peaches are reduced and syrupy, about 15 minutes.
Serve biscuits warm with peach preserves and enjoy!