Preheat your oven to 350°F
Hull and slice up your strawberries, chop up your rhubarb, and add these to a large cast iron skillet
2 lb Strawberries, 4 cup Rhubarb
Sprinkle cinnamon, flour, brown sugar, and butter over top of the fruit, and toss around. Place in the oven for about 10 minutes and move onto the biscuit dough.
1 ½ tsp Cinnamon or Ceylon Cinnamon, 2 tbsp Flour, ¼ cup Brown Sugar, 3 tbsp Butter
Combine the flour, sourdough starter, melted coconut oil (or butter), and honey - mix well
2 cup All-Purpose Flour, ½ cup Sourdough Discard, ⅓ cup Butter or Coconut Oil, ¼ cup Honey
To the wet mixture, add baking soda, baking powder, brown sugar, and heavy whipping cream, and thoroughly combine. You may need to use your hands to make sure everything is incorporated.
1 tsp Baking Powder, 1 tsp Baking Soda, ⅓ cup Heavy Whipping Cream, ¼ cup Brown Sugar
On a lightly-floured surface, roll/pat out your dough to about a half-inch thickness. Cut out biscuits using a biscuit cutter or wide mouth mason jar.
Carefully remove your strawberry/rhubarb mixture from the oven stir to incorporate all the ingredients.
Place the biscuits on top of the strawberry/rhubarb mixture. Bake for 20-22 minutes, or until the biscuits start to turn golden brown in color.
