Breckfast Biscuits for Bruce

Sep 25

It was A Tuesday night and I get a text from Bruce, a friend of mine in Minnesota, “If I were to meet you for a ride at your favorite local [Breckenridge] trail on Thursday morning, where would we ride…?

“….Wait, what?” I said to myself.

He follows up with, “I’m rolling through on my way to L.A. and would love to ride. Can you sneak out Thursday morning?”

“Heck ya, I can sneak out for a ride!”

I began my research to put together a “Best of Breck” ride that incorporated some of the best sights around town for fall leaf-peeping and singletrack riding. After I put together the route I was filled with so much excitement I did what anyone would do next:

Make some biscuits!

When I was living in Minnesota and would hang out with Bruce, whether at the gym or on our bikes, he always had a piece of bread with jam sitting out in the morning for his breakfast. So I wanted to make him something extra special for his trip through Breckenridge.

Therefore I put together these biscuits called “Breckfast Biscuits for Bruce.” They’re made with all-purpose flour, sourdough discard, plenty of butter and lots of love for a friend, coach and mentor that has taught me so much about coaching, cycling and youth development. (Check out his websites The National Center for Youth Development and Donkey Label Training to learn more about his work)

Thursday morning arrived and in came rolling Bruce in his NCYD branded Ford Ecoline. We shared a hug, got some Breckfast Biscuits in us and headed out for our ride.

We started riding up Aspen Alley and Boreas Pass road to do some leaf-peeping during a cool, crisp morning.

Riding up boreas pass rd with fall colors on our side

Me riding up boreas pass rd with blue river in the background

Baker's tank on top of boreas pass rd right outside of breckenridge

Aspen alley in the morning with the sun peaking through the trees

From there we stormed down Nightmare on Baldy and Sally Barber road while catching some more beautiful views along the way.

We then climbed our way up Yellow Brick Rd to get to Side Door for some SWEET downhill action 🤙

Me riding down sidedoor trail in breckenridge

Bruce riding down sidedoor in breckenridge

Me riding around a berm on sidedoor trail

Me riding through the aspens on minnie mine trail

When we got down, we took a short detour to Wellington Bike park. Here I showed Bruce the bike park set up and where I took the Team Summit kids I coached for practice a few times throughout the year. This was also the perfect time to take a biscuit break.

At wellington bike park in breckenridge enjoying a biscuit

Lastly, we made our way down Barney Flow and the Carter Park switchbacks to end our ride. 20+ miles and 3000ft of climbing at an all-day pace - this was the definition of a perfect day’s ride. It was great to reunite with Bruce as our paths crossed. The only piece of advice I want to share after this is experience is when you have a friend visiting town and they want to ride bikes, you better damn make sure you make em’ some of these biscuits!

So let’s dive into the recipe.

Ingredients

*Makes 6-8 biscuits

1 cup Unbleached All-Purpose Flour
2 tsp baking powder
3/4 tsp salt
2 tsp coconut sugar or honey
8 Tbsp unsalted butter, cold
1 cup sourdough starter discard

Directions

Preheat the oven to 425°F, with a rack in the upper third. Grease a baking sheet, or line it with parchment. Combine the flour, baking powder, and salt. Work the butter into the flour until the mixture is unevenly crumbly. (I like to use a cheese grater to “grate” the cold butter)

Add the sourdough starter and honey, mixing gently until the dough is cohesive. Turn the dough out onto a lightly floured surface and gently pat it into a 6" round about 1"-thick with your hands

Use a mason jar cap or mouth to cut four rounds. Gently push and pat the scraps into a 2 1/2" x 5" rectangle. Cut two more biscuits. Push and pat the remaining scraps into a 1"-thick biscuit.

Place the biscuits onto a baking sheet, leaving about 2" between them; they'll spread as they bake.

Bake the biscuits in the upper third of your oven for 20 to 23 minutes, until they're golden brown.

Remove the biscuits from the oven, and serve warm. Or cool completely, wrap in plastic, and store at room temperature for several days. Enjoy with your favorite jam, breakfast or soup.

Tips

Serve with your favorite jam or spread, like one of these ultimate trio of sweet spreads
If your biscuit dough seems very dry, add in a little bit of milk or buttermilk until it comes together.
Don’t have a sourdough starter? Buy your own starter online from a website like King Arthur. OR go to your local bakery and ask if you can have a small sample of their sourdough starter (I scored my sourdough starter from Little Red Hen Bakery in Salida)

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sourdoughbread