Free Range on Fairview

I've been tweaking this overnight sourdough cinnamon roll recipe over the last few months and I think it's finally, exactly, the way I like it. We love this for slow weekend mornings, to take to family and friends, or for special holiday get togethers. It's also the same recipe I use when making them to sell locally. I've been keeping it under wraps for no reason in particular but it's just too good not to share.  I don't have a reliable kitchen scale so this recipe uses good old fashion cups and goes a lot by the feeling of the dough. It will get messy but don't be discouraged if it doesn't turn out just right the first time. No matter the flop, these cinnamon rolls will never disappoint taste wise.  The PDF printable can be found here or you can keep reading.  Overnight Sourdough Cinnamon Rolls  The night before you want to make rolls: 8 Tablespoons cold butter, shredded (a whole stick) 2 1/2 cups unbleached all-purpose or bread flour  1/2 cup sourdou...

Lately the boys have been big into my sourdough biscuits and for good reason! They are quick, hearty, and can go from sweet to savory in a matter of seconds. We love them with elk sausage country gravy but they are usually known to be topped with butter,  honey, jam, used as a sandwich, or just eaten cold for lunch. Flakey. Buttery. Comfortable. Just like me. This recipe uses all my tips to make it simple by not using fancy ingredients or tools. I followed the steps to make my own sourdough starter from the website farmhouseonboone.com and I am happy to report it is doing fantastically after keeping up on it. INGREDIENTS 1 cup flour 1/2 teaspoon salt  1/2 teaspoon baking soda 2 teaspoons baking powder 6 tablespoons very cold butter (I prefer salted, but your choice)  1 cup fed sourdough starter 1. Preheat oven to 425°. 2. Mix together flour, salt, baking soda, and baking powder with a wisk or fork until well blended.  3. Trick time: Use a ...