I found a really great cream biscuit recipe. It turned out well.
Cream Biscuit
This biscuit is tender and just a bit sweet.
It can be worked/mixed as hard and as long as you want without toughening, and in fact, it should be kneaded to make a biscuit that rises well.
This recipe will make about 15-20 biscuits 3" in diameter.
Preheat oven to 400.
In a mixing bowl, combine:
2 c flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup sugar
In a second bowl, mix well with a fork or whisk:
1 cup heavy cream
1 tsp vanilla
(1/2 tsp almond extract is optional)
1 egg yolk
Pour the liquid into the dry ingredients.
With a spatula, combine well, then knead for about 1-2 minutes.
Unlike most biscuits, cream biscuits are improved by kneading.
If the dough is too sticky, add a spoonful of flour; if too dry, add a couple spoonfuls of cream.
Knead the dough until it is smooth.
Turn dough out onto a lightly floured surface and roll or pat to about 1/2" thick.
Cut into desired shapes.
Scraps can be re-kneaded, re-rolled and cut without toughening.
Lightly press 2 fingers into the center of each biscuit to make the centers thinner--this will ensure your biscuits bake to an even height, and don't have humps in the center.
If you like, brush the biscuits with more milk or cream, and sprinkle with (cinnamon) sugar.
Place biscuits on a baking sheet and bake at 375 for about 20 minutes.
Cool before splitting and filling.
I cut the strawberries the night before and sprinkled them liberally with sugar. I then let them sit in the fridge overnight to juice. About 2 hours before I served the shortcake I put most of it together, except the top spoonful of whipping cream.
They were really good. I'm glad she requested them.
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