From Tastespotting, I came across another biscuit recipe. It came out excellent- different than biscuits made with butter (these, for instance), but yummy none the less.
Sweet Cream Biscuits
(from Dorie Greenspan's Baking: From My Home to Yours, page 23)
Makes about 9 biscuits
- 2 cups all-purpose flour
- 1 TBSP baking powder
- 2 tsp. Sugar
- ½ tsp salt
- 1 to 1-1/4 cups heavy cream
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment or a silicone mat.
- Whisk the flour, baking powder, sugar and salt together in a bowl. Pour about 1 cup of the cream over the dry ingredients, with a fork start tossing the ingredients together. If necessary, add more cream, a spoonful at a time, until you’ve got a nice soft dough. With your hands, give the dough a quick, gentle kneading- about 4 or 5 turns to bring everything into a cohesive ball.
- Lightly dust a work surface with flour and turn out the dough. Dust the top of the dough very lightly with flour and pat the dough out with your hands (or roll it with a pin) about 3/4 inch high. Don’t worry if the dough isn’t completely even – a quick, light touch is more important than accuracy.
- Use a sharp biscuit cutter to cut out as many biscuits as you can. Try to cut the biscuits close to one another so you get the most you can out of this first round. By hand or with a small spatula, transfer the biscuits to the baking sheet. Gather together the scraps, working them as little as possible, pat out to a 3/4-inch thickness and cut as many additional biscuits as you can; transfer these to the sheet. (The biscuits can be made to this point and frozen on the baking sheet, then wrapped airtight and kept for up to 2 months. Bake without defrosting – just add a couple more minutes to the oven time.)
- Bake the biscuits for 14 to 18 minutes, or until they are tall, puffed and golden brown.
- Serve warm with butter, jam or honey.
Look how tall:
The one behind to the left is from the second cut, so it’s not as high.
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