Father’s Day Breakfast: Buttery Sourdough Biscuits

Dad’s I know would love to have this sourdough breakfast sandwich, fit for a king, this Father’s Day. That is this Sunday, June 20, 2021, which means there is time to practice. And what an excuse for good taste testing before you present one of these gems to dad.

Sadly my own dad is gone, but I am putting this sandwich recipe out there because I found it for Father’s Day in 2020. That is when the COVID-19 Pandemic was raging and I clearly knew that my kids would not be able to connect with me.

But Jennifer Aldrich, at Country Living, suggests there is no excuse this year: “Although most sons and daughters don’t need a specific date to celebrate the most important man in their life, every dad in the country does get his special day on the calendar. With restrictions lifting in many states, you may be able to meet in person this year. But if you’re not able to dine together, you should still celebrate! Maybe you can surprise him with a porch drop-off of his favorite Father’s Day brunch recipes (see her 40 Best Father’s Day Brunch Recipes to Treat Your Pop Right.)

However, as much as I would like her Croque Madame on Abigail’s Oven Sourdough Bread, I would love it even more on one of these biscuits with the egg yolk oozing from its sides. This is not a hard recipe, in fact, I tossed the ingredients together yesterday just to practice. They were very light and butter to my taste. Our dinner guests seemed to enjoy them too.

This buttery biscuit recipe comes from King Arthur’s Father and Son Baking Team, Martin and Arlo (Watch Martin Bakes at Home – Sourdough Biscuits now or jump below for the video to get started)

King Arthur’s Buttery Sourdough Sandwich Biscuits

Serving Size:

6–7 large biscuits

Time:

10 min prep/20–23 min bake

Difficulty:

Very Easy

Ingredients

• 1 cup/120g King Arthur Unbleached All-Purpose Flour
• 2 teaspoons/8g baking powder
• 3/4 teaspoon/2g salt
• 8 tablespoons/113) unsalted butter, cold
• 1 cup/227g sourdough starter, OR unfed/discard

Directions

1. Preheat the oven to 425°F/220°C, with a rack in the upper third.
2. Grease a baking sheet, or line it with parchment.
3. Combine the flour, baking powder, and salt.
4. Work the butter into the flour until the mixture is unevenly crumbly.
5. Add the starter, mixing gently until the dough is cohesive.
6. Turn the dough out onto a lightly floured surface (a piece of parchment works well), and gently pat it into a 6″ round about 1″-thick.
7. Use a sharp 2 3/8″ biscuit cutter to cut four rounds, cutting them as close to one another as possible.
8. Gently push and pat the scraps into a 2 1/2″ x 5″ rectangle then cut two more biscuits. Push and pat the remaining scraps into a 1″-thick biscuit; it’ll be slightly smaller than the others.
9. Place the biscuits onto the prepared baking sheet, leaving about 2″ between them; they’ll spread as they bake.
10. Bake the biscuits in the upper third of your oven for 20 to 23 minutes, until they’re golden brown.
11. Remove the biscuits from the oven, and serve warm.
    OR cool completely, wrap in plastic, and store at room temperature for several days.
    OR Freeze, well-wrapped, for longer storage.

To make this buttery biscuit sandwich a supreme brunch treat consider dressing it up by using Michelle’s Croque Monsieur Recipe. Or top off a croque monsieur with a sunny-side-up egg to make it a Croque Madame, with the yolk oozing its goodness down the sides of the biscuits.