Sourdough Cinnamon Biscuit Bundt Recipe

Updated: Feb 3

This simple sourdough recipe has no rise time. All you do is mix it up, put it in the pan, heat and eat! It's perfect for breakfast or brunch!

Like everyone else, I got caught up in the sourdough craze not too long ago. However, after feeding, and waiting, and rising, and baking, and feeding, and waiting... it got a little exhausting. I looked for ways that I could have a sourdough but still be able to keep up with my daily responsibilities, because being a stay-at-home mom may not seem like a big deal, but it honestly takes a lot out of a body... and mind...

So after speaking to my sister-in-law about one she used to have, I found a potato flake starter recipe! So much cheaper and easier to keep up with, for me at least. That's the kind of starter I've been using for months, and I've only been baking things we NEED and WILL EAT. I haven't gone crazy with it. Not too much.

My absolute favorite thing to make with my starter is biscuits! So delicious, great for any meal. The recipes I've found don't require a time for rising. You just need to feed your starter so that it'll be nice and active whenever you're ready to mix it all up. Usually, if I want to make them for breakfast, I'll just feed my starter the night before. Please don't come to me for advice and perfect measurements, I don't do that. Not when it comes to this. I follow the advice I hear my ancestors whisper, and mix in a little bit of instruction from the original potato flake starter recipe I found. That's it.

The recipe I will post below was made with said potato flake starter, so I've never made it with a flour starter. I imagine they're not too different. Mine is probably a little more liquidy. But just use less flour or more cream to get the desired consistency.

That's the amazing thing about food. You can't usually mess it up too badly, if you know what you're doing. Haha.

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This recipe is quick, easy, delicious, and the best recipe for brunch with your girls!

Ingredients

2 cups all-purpose flour
1TBSP baking powder
1/2 TSP baking soda
3/4 TSP salt
2TBSP cinnamon sugar
1TBSP cinnamon
1/2 cup (1 stick) cold butter, shredded into the mix
1&1/2 cup active sourdough starter
1/2 cup heavy whipping cream

Materials:

Sifter - I love this one: https://amzn.to/3OxZLeD
Wooden spoon - I use these: https://amzn.to/482Zzeq
Bundt Pan - This one is amazing: https://amzn.to/49kxKiF
My sourdough starter jar: https://amzn.to/3u92OTO

Step 1: The Biscuit

Heat oven to 400 degrees
Sift dry ingredients into a medium bowl
Shred butter into mixture - for this step, I usually just take the cold stick of butter from the fridge, hold the shredder over the bowl and shred the butter. As I go, I mix the butter in with my fingers until it's coated.
Toss ingredients together until butter is coated but not mushy (I do this with my hands)
Add starter and heavy cream, stir together
Mix should be wet and sticky, not liquidy, but able to be shaped.
Grease Bundt pan with cooking spray
place dough around the bottom
Cook for 25-30 minutes

Step 2: The Icing

Mix several TBSPs of powdered sugar with 1-2 TBSPs milk until it’s the consistency you want. I used 1TBSP milk and 3-4 of powdered sugar. Not too thick, not too runny. It's all about how much you want.
When the biscuits come out, let cool for 15 minutes, flip onto a plate, pour glaze over and enjoy immediately or place in the fridge.

See my biscuit steps below: