We recently shared a recipe on social media for making classic Swedish Sugar Buns. I made them a couple times as the recipe was written but then my creativity went into overdrive and I realized I could tweak them just a bit and turn them into delicious cream cheese and jam danishes. A few more tests and I feel we have a winner! These are best served warm, right out of the oven but no one really complained when they enjoyed them the next morning, slightly warmed in the microwave. I used a slightly sweetened cream cheese mixture and cherry jam for mine but feel free to use just plain cream cheese if you’re trying to cut back on sugar and if another flavor jam is preferred, go for it. Make them your own. I personally enjoyed the slightly sweet cream cheese and the tart jam combination but let us know if you find a combination that you enjoy.
These are not your typical biscuits. Tall and pillowy they are not, they are actually kinda on the squatty side of biscuits. But what they are is full of butter and tangy sourdough flavor with a soft fluffy interior and crispy exterior. Oh, and they don’t rely on any commercial leavening agents. Just good ol’ sourdough starter. And you make them up the night before and let them sit for 8-12 hours to develop all those sourdough flavors. Come morning, bake them off and you can have long fermented sourdough biscuits in less than 30 minutes for breakfast. Dreams do come true….
Happy St. Patrick’s Day! Since this post falls on a holiday, I decided to figure something out that could be made with leftovers of traditional foods people might be cooking today. Last year our bonus post for March was a basic Irish Soda Bread. I delved a bit into the history of the bread and my version stuck to the more historic recipes, just flour, baking soda, salt and buttermilk. One of my favorite things to do with leftover bread is make bread pudding. Perfect for a simple dessert or even breakfast (along with some corned beef hash!)