buns, biscuits, & muffins

Buns, biscuits, & muffins make for delectable breakfast treats as a start to the day but can really be consumed all day long. I love to mix sweet and savory ingredients when developing recipes for buns, biscuits, & muffins. I find that combining sweet and savory flavor creates a deeply enjoyable culinary experience.

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I am consistently happy with the way these cheesy asparagus sourdough buns turn out. The recipe reminds me of a classic way I enjoy preparing asparagus – roasted with a squeeze of lemon, a sprinkle of crushed red pepper flakes, and a dusting of grated parmesan cheese – all baked onto a sourdough bun. Who doesn’t love cheesy asparagus ?

The dough has no butter or cream in it, but is just as tasty, and the texture is smooth and fluffy. Greek yogurt is the integral component of the enriched dough for these cheesy asparagus sourdough buns. It adds a pleasant tang to the already sour flavor and deepens the sharpness. Mild cream cheese provides a nice bed for the asparagus and parmesan to lay atop and bake into a melodious blend, enhanced by a hint of crushed red pepper. 

ingredients

for the dough

  • 120g sourdough starter 
  • 300g whole milk greek yogurt
  • 1 egg
  • 70g granulated sugar
  • 10g salt
  • 450g all-purpose flour

for the toppings and assembly

  • 4 ounces cream cheese, softened
  • 1 bunch asparagus, trimmed and sliced into 2-3 inch pieces
  • ⅓ cup parmesan cheese, grated
  • 2 tablespoons crushed red pepper flakes

steps

Mix all the ingredients together in a large bowl and pinch and squeeze the dough to work the ingredients together until all is incorporated. Wet your hands and stretch the dough up and fold it in half over itself. Turn the bowl clockwise 90° and stretch and fold it once again. Turn the bowl twice more, each time 90° and stretch and fold each time, for a total of four stretches and folds. Then let the dough sit for 30 minutes. Repeat the stretch, fold, rotate, and rest sequence for a total of 6 times, over the course of 2 and a half hours. Then cover the bowl with plastic wrap and a dish towel and let the dough sit until it has doubled and nearly tripled, about 14-16 hours at room temperature.

Separate the buns into 16 pieces. Roll each piece into a ball by tucking the sides underneath each other and pinching at the bottom. Let the dough rest for 1-2 hours.

When ready to bake, preheat the oven to 400°F. Press each ball of dough down in the center and smear it with about 1 ½ teaspoons of cream cheese. Top each bun with a few pieces of asparagus and 1 teaspoon of parmesan cheese and a pinch of freshly cracked black pepper.

Bake for 25 minutes until lightly golden and enjoy hot from the oven, warm, or cold!

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While experimenting with different enriched sourdough ingredients, I decided to incorporate sour cream. What a great decision it was, as this dough for sourdough pepperjack buns is enriched with sour cream instead of butter and cream, for a refreshing sharpness and creamy elasticity.

Sourdough pepperjack buns have a slight sweetness from the brown sugar and a unique richness from the sour cream and egg. Adding some cream cheese, pepperjack cheese, and crushed red pepper makes for a bun that is perfectly balanced with cheese and spice. Enjoy these sourdough pepperjack buns as a pick-me-up snack or to complement a larger meal. 

ingredients

for the dough

  • 120g sourdough starter 
  • 200g sourcream
  • 1 egg
  • 70g brown sugar
  • 10g salt
  • 450g all-purpose flour

for the filling and assembly

  • 2 ounces cream cheese, softened
  • 4 ounces pepper jack cheese
  • 1 tablespoon crushed red pepper

dough steps

Mix all the ingredients together in a large bowl and pinch and squeeze the dough to work the ingredients together until all is incorporated. Wet your hands and stretch the dough up and fold it in half over itself. Turn the bowl clockwise 90° and stretch and fold it once again. Turn the bowl twice more, each time 90° and stretch and fold each time, for a total of four stretches and folds. Then let the dough sit for 30 minutes. Repeat the stretch, fold, rotate, and rest sequence for a total of 6 times, over the course of 2 and a half hours. Then cover the bowl with plastic wrap and a dish towel and let the dough sit until it has doubled and nearly tripled, about 14-16 hours at room temperature.

filling and assembly steps

Preheat the oven to 350°F.

Divide the dough into roughly even pieces. Roll each piece out into a log and coil it on top of itself to create a little nest in which to place the filling. Repeat with each piece of dough. Let sit for 15 minutes.

Meanwhile, mix together the softened cream cheese and pepper jack until evenly combined. Spoon about 1 tablespoon into each of the dough “nests” then sprinkle each with a pinch of crushed red pepper.

Bake for 25 minutes until lightly golden!

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Sourdough discard gives these sourdough sun-dried tomato, olive, and parmesan biscuits a nice tang and depth of flavor. Sun-dried tomatoes and olives seem to go hand in hand, made even better with a sprinkle of parmesan cheese.

These sourdough biscuits are fluffy, but not too big that they are overwhelming, and can be eaten plain, with a pat of butter, some ricotta, or made into a delectable sandwich. Sourdough biscuits are a perfect use for extra sourdough discard. 

ingredients

  • 1 ¾ cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda 
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 2 teaspoons dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon thyme
  • ½ cup (1 stick) butter, cold and cut into ½ inch cubes
  • ½ cup whole milk or half & half
  • ¾ cup sun dried tomatoes, sliced
  • ½ cup olives, sliced
  • ½ cup parmesan cheese, grated and divided
  • 1 cup sourdough starter discard

steps

In a large bowl, combine the flour, baking powder, salt, sugar, and dried herbs and mix. Add in the butter and using a pastry blender, cut and press the butter into the flour/herb mixture until it is the size of peas. Slowly pour in the milk and mix using a wooden spoon or rubber spatula, taking care to be gentle with the dough. Add in the sun dried tomatoes, olives, and ¼ cup of the parmesan cheese, reserving the rest to sprinkle on top later. Gently stir until combined then slowly pour in the sourdough discard. Mix the dough until it is combined and not too sticky. If it seems too sticky, add in more flour, 1 tablespoon at a time. 

Carefully transfer the dough to a floured surface and pat it down then fold it like a letter, then pat it down, rotate it and fold it like a letter once more. Flatten the dough onto the surface and using a 2 ¾-inch round cutter, cut 12 biscuits out of the dough. Do this by cutting out as many as you can at first, then folding the remaining dough scraps into each other, flattening it, then cutting out the remaining biscuits. Be careful not too handle the dough too much as this will melt the butter.

Transfer the biscuits to a parchment-lined baking sheet and freeze for 1 hour.

When ready to bake, preheat the oven to 425°F. Remove the biscuits from the freezer and place them directly into the oven. Bake for 20-25 minutes until fluffy and golden.

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This dough is a really wonderful way to mix up any sourdough routine. It is very adaptable and can be made savory or sweet. Here, I opted for sweet with these sourdough goat cheese honey and pecan bites which are a cross between a pastry, a bun, and flatbread. The dough is entirely naturally leavened with no commercial yeast. They are best served warm as the dough is softest and fluffiest when heated, and the savory cheese and sweet honey charmingly meld together. 

ingredients

for the dough

  • 70g butter, melted
  • 150g water
  • 100g sourdough starter
  • 50g brown sugar
  • 350g all-purpose flour
  • 18g salt

for the topping

steps

Mix all the ingredients together in a large bowl and pinch and squeeze the dough to work the ingredients together until all is incorporated. Wet your hands and stretch the dough up and fold it in half over itself. Turn the bowl clockwise 90° and stretch and fold it once again. Turn the bowl twice more, each time 90° and stretch and fold each time, for a total of four stretches and folds. Then let the dough sit for 30 minutes. Repeat the stretch, fold, rotate, and rest sequence for a total of 6 times, over the course of 2 and a half hours. Then cover the bowl with plastic wrap and a dish towel and let the dough sit until it has doubled and nearly tripled, about 14-16 hours at room temperature.

Roll the dough out and divide it into 12 roughly even pieces. I used a cookie cutter to cut out shapes, but feel free to simply form them with your fingers. Cover and let rest for another 2 hours.

After this final rest, preheat the oven to 375°F. Lightly indent the centers of the dough pieces with your fingers and slather about 2 teaspoons of goat cheese over the top, followed by a streak of honey. Top with pecans. Bake for 25 minutes until golden.

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I remember when, as a child growing up in Northern New Jersey, I first discovered garlic knots. I was introduced to them by my neighbors who ordered them at a local pizza place, and my young mind was truly blown. Fluffy dough tied in a knot, slathered in olive oil and tons of aromatic garlic, baked to golden perfection, and topped with parsley and parmesan was an ideal situation.

Years later, I now realize that the toppings for garlic knots are among the ingredients for pesto, so I set off to make these sourdough kale pesto knots, as a sort of homage to garlic knots.

Kale is a reliable base for pesto when you want to maximize your green intake and flavor it to your liking. This kale pesto is filled with classic toasted pine nuts, parmesan cheese, and plenty of olive oil. Sourdough kale pesto knots are rolled, twisted, and knotted into sweet little buns packed with a magnitude of savory, cheesy, nutty flavor. 

ingredients

for the dough

  • ¼ cup sourdough starter (100% hydration)
  • 1 tablespoon sugar
  • 3 tablespoons neutral oil
  • 2 eggs
  • 2 tablespoons milk, cream, or half & half
  • 1 teaspoon salt
  • 2 cups all-purpose flour

for the kale pesto

  • 2 cups kale
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ pine nuts, toasted
  • ¼ cup parmesan cheese, grated
  • 3 tablespoons olive oil

dough steps

The night before you plan to bake your knots, place the sourdough starter, sugar, and oil in a large bowl or the bowl of a stand mixer with the paddle, and mix on medium speed to combine. Add in the eggs one at a time, then add in the milk and mix until all is incorporated. Switch to the dough hook and slowly add in the flour and salt. Mix for 3-5 minutes on medium-high speed until the dough is smooth. (You can of course do all of this by hand as well).

Coat a large bowl with neutral oil, swirl the dough around then flip it and cover in plastic wrap. Let sit 10-12 hours overnight until it is doubled. The longer the dough sits, the more developed the flavor will be. 

kale pesto steps

Place the kale, salt, and pepper in a food processor, and blend for about 2 minutes until finely chopped. Add the pine nuts and pulse. Add the parmesan cheese and pulse more, then slowly add the olive oil, one tablespoon at a time until all the ingredients are combined and the pesto is smooth. Alternatively, you can do this by hand using a mortar and pestle.

assembly and baking steps

Roll the dough out into a large rectangle and spread the pesto in an even layer over the dough. Cut the dough into 12-16 pieces depending on the size you would like your knots to be. Working with one piece at a time, roll it up from the long end of the dough in the direction away from you then tie it into a knot and twist and tuck the ends underneath. Place each knot in a cookie sheet and sprinkle with parmesan cheese. Bake for 23-25 minutes until the cheese and crust are both golden.

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Chocolate and tahini and tahini caramel are two flavor duos that maximize the deliciously nutty flavor of tahini. When combined to create chocolate tahini caramel, the flavors accentuate tahini’s unique earthy, savory taste in a sweet bundle.

These chocolate tahini caramel buns are the result of constant experimentation with sourdough discard. I always hesitate to throw it away as I can’t bear wasting it! Chocolate and tahini caramel, like chocolate and peanut butter, or chocolate and caramel, are one of those wonderful culinary permutations. They blend so harmoniously in these chocolate tahini caramel buns, which are both sweet and savory, driven by the earthy, nutty tahini caramel and sesame seeds, dark chocolate, and fruity spice of aleppo pepper, all enveloped by flaky layers of chocolate dough. 

ingredients

for the dough

  • 2 cups all-purpose flour
  • ½ cup cocoa powder
  • 1 teaspoon salt
  • 2 teaspoons active dry yeast ** see note
  • ½ cup lukewarm water
  • 3 teaspoons sugar, divided
  • ¼ cup sourdough starter discard
  • ½ cup neutral oil
  • 2 eggs

for the caramel filling

  • ½ cup sugar
  • ¼ cup water
  • ¼ cup tahini
  • 2 tablespoons heavy cream
  • ¼ teaspoon salt
  • 1 teaspoon aleppo pepper
  • ½ cup chocolate chips
  • ½ cup sesame seeds

for the assembly

  • 4 tablespoons (½ stick) butter, melted
  • 1 tablespoon turbinado sugar
  • Powdered sugar for dusting

Note: This recipe uses ¼ of sourdough discard. If you do not have sourdough handy, use a full packet of active dry yeast.

dough steps

In a medium sized bowl, mix together the flour, cocoa powder, and salt, and set aside. Place the active dry yeast in a small bowl or measuring cup and add the lukewarm water and sugar. Give it a mix, and let it sit until it is bubbly, about 5 minutes. This is called “activation,” you know the yeast has been fully activated when it has bubbles on top. 

Once the active dry yeast is visibly activated, place it in the bowl of a stand mixer with the dough hook, or a large bowl if you intend to knead by hand. Add the sourdough starter discard and mix until combined. Then add the remaining 2 tablespoons of sugar, neutral oil, and eggs.

Slowly add in the flour/cocoa powder mixture, ½ cup at a time. Knead until the dough is shiny and slightly firm, about 5 minutes.

Grease the inside of a large bowl with oil and add the dough. Cover it with plastic wrap and let it sit for 2 hours until it has doubled in size.

caramel filling steps

About 1 hour into the dough’s rise, make the caramel filling so it has time to cool before assembling the buns.

Heat the sugar in a small pot on medium high. Do not mix the sugar yet, instead, swirl the pot continuously to redistribute the sugar as it begins to melt. Watch the sugar as it heats, it will happen quickly, about 4 minutes. Once the sugar begins to melt, add in the water then the tahini. At this point, you can safely mix the caramel. Let it continue cooking for 4-5 more minutes, it will become bubbly. Turn the heat to low and add in the cream, 1 tablespoon at a time. Mix until it is completely incorporated and bring it to a boil once more, and let it cook for about 4 more minutes. 

Remove it from the heat and mix in ¼ teaspoon salt and 1 teaspoon aleppo pepper. Let it cool for 40 minutes. 

assembly steps

Roll out the dough into a large rectangle and brush on the caramel sauce. Sprinkle the chocolate chips over the top, followed by the sesame seeds. Roll up the dough from the long side, turn it over on the seam, and cut it into 16 buns. Arrange cut-side up, evenly spaced apart in a rectangular baking dish. Cover with plastic wrap and let rise again for 1 hour. The buns will double in size. 

When you are ready to bake the buns, preheat the oven to 350°F. Brush the buns with melted butter and sprinkle with turbinado sugar. Bake for 35 minutes until they begin to flake and the caramel is bubbly. Let cool slightly and dust with powdered sugar.

The tahini caramel is flecked with fruity aleppo pepper

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English muffins are an any-time-of-the-day kind of food. You can eat them first-thing in the morning, slathered with fresh butter or in the afternoon with smashed avocado. Use them to mop up runny eggs or top them with chicken, vegetables, and cheese for an open-faced sandwich. English muffins, especially sourdough english muffins, also make a great base for party snacks!

I grew up on Thomas’ English Muffins – regular, whole wheat, honey wheat, etc., and I still have a soft spot for their “nooks and crannies”. I remember my dad carefully instructing my sister and me to use a fork – never a knife – to split the muffins in two, giving us maximal jagged surface area for spreading whipped butter and cherry preserves.

These sourdough english muffins are easy + inexpensive to make and are thoroughly layered with flavor and texture. I opt to toast before eating, but they are just as delicious warm from the pan.

ingredients

  • ½ cup (100 grams)  sourdough starter
  • 1 tablespoon (20 grams) honey
  • 1 tablespoon (20 grams) sugar
  • 1 cup (240 grams) milk
  • 3 cups (380 grams) all purpose flour
  • ½ teaspoon (5 grams) kosher salt
  • ¼ cup (40 grams) cornmeal for dipping and coating dough

steps

12-14 hours before baking (the night before)

Add the sourdough starter, honey, sugar, milk, flour, and salt to a bowl and mix evenly. Let sit for 30 minutes.

Knead for 5 minutes. I like to use a stand mixer, but you can knead by hand if you prefer. The dough will be sticky.

Let the dough sit at room temperature for 12-14 hour overnight.

morning of baking

Divide the dough evenly into 10 pieces. Shape each piece into a round by repeatedly turning it under itself and pinching it together on the bottom.

Place cornmeal in a shallow bowl and roll the top of each muffin in the cornmeal, cover with plastic wrap, and let rise at room temperature for an hour.

Preheat a non-stick skillet over medium-low heat. Place muffins into the skillet, 3-4 at a time. Cook for 5 minutes with the cornmeal side down, flip, and then cook for another 5 minutes.

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One of my favorite foods in the entire world are almond croissants. Part of what makes them so amazing is the frangipane — that rich, creamy, almond paste filling, layered with flavor. It is truly such a unique delight. Frangipane is also a main ingredient in bostock.

Bostock uses that very frangipane to elevate stale bread into a whole new league. It is traditionally days-old brioche bread that is coated with orange blossom syrup, slathered with frangipane, topped with slivered almonds, and baked to perfection. You can really use any bread as long as you have the foundation of a profound frangipane. Allow me to introduce: bostock buns.

My bostock buns are basically your classic cinnamon bun rolled up with frangipane and berry jam. The bostock beautifully blends with the jam, complementing the almond flavor. Enjoy this treat for breakfast and keep your entire day bright. 

for the dough

  • 1 cup whole milk, warmed to ~110 degrees Fahrenheit
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • 2 tablespoons + 1 teaspoon granulated sugar
  • 2 eggs
  • 3 ½ cups flour (all-purpose or bread flour)*
  • 1 ½ teaspoons salt
  • 4 tablespoons butter, softened
  • 1 tablespoon grapeseed, sunflower, or other neutral oil

for the filling (frangipane)

  • 1 cup almonds (or 1 cup almond meal)
  • ½ cup granulated sugar
  • 1 tablespoon flour
  • 6 tablespoons butter
  • 2 eggs
  • 1 teaspoon almond extract
  • 1 teaspoon orange zest
  • ½ cup raspberry, mixed berry, apricot jam or orange marmalade

for the topping

  • ¼ cup slivered almonds
  • Powdered sugar

*A note about flour: all-purpose or bread flour will both work here but will result in varying textures.

In a saucepan or microwave, heat the milk until it reaches about 110 degrees Fahrenheit. Add the yeast and 2 tablespoons sugar. Mix until the yeast dissolves and let sit for 7 minutes until it starts to bubble.

While the yeast mixture sits, combine the flour, remaining 1 tablespoon sugar, and salt in the bowl of a stand mixer with the paddle. Slowly pour in the yeast mixture and eggs into the flour and mix on low until dough is smooth and shiny, roughly 5 minutes. 

Lightly grease a large bowl with a neutral oil like grapeseed or sunflower and place the dough inside. Cover with plastic wrap and let sit 2 hours until it has doubled in size.

Meanwhile, place the almonds and sugar in a food processor and grind until they form a meal. Add the flour and butter and continue to blend until combined. Add in eggs, one at a time and pulse. Add almond extract and orange zest. Set aside.

Once dough has doubled in size, preheat oven to 375°F. Roll out dough onto a floured surface and spread with jam. Spoon frangipane onto dough and spread out.

Starting at the wide side of the dough, roll the dough together, pinching as you go. Pinch the ends and seam. Cut into 8 large buns and place in a rectangular or round baking dish. Sprinkle with slivered almonds.

Bake for 45 minutes until the dough and frangipane are golden brown and the slivered almonds begin to toast. Dust with powdered sugar.