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Posts Tagged ‘sweet cream biscuits’

Biscuits are a long on-going thing with me. I never can seem to nail down exactly the one I want despite the fact that I make them regularly and have no less than 6 biscuit recipes posted here. Don’t get me wrong; I make delicious biscuits but I have this image in my head of what they should be, and I’ve only just realized that these ideals are formed by commercial biscuits – fast food or refrigerated tube kinds. Not sure that’s a good thing but it is what it is. It’s got to be the salt; the constant factor is these types of biscuits always tip the to the edge of saltiness. They might be tender or they might be flaky but they are always salty. As for the type of biscuit, I’m undecided. Should they be flaky, tender and buttery/salty, like a Popeye’s or McDonald’s biscuit? Or should they be layers piled upon layers, that you can pull apart in sheets like those Grands biscuits you get in the tubes? I’m not too sure how natural either are but the truth is I like both. While I don’t exactly want to recreate a mass produced biscuit, there are some elements I’d like to borrow. 

For years, I’ve adhered to the flaky type of biscuit where the dough is treated more so like a laminated dough – butter is rubbed in but left in pea size bits and the dough is folded, rolled and chilled a few times. It makes for a spectacularly flaky biscuit that is really nice but lacks the tenderness I sometimes crave. It’s also not a quick process. There are times when you just want warm biscuits without a whole lot of effort (um, this may be where the whack-a-tube types come in to play). I’d been reading about cream biscuits lately, where heavy cream is simply stirred into dry ingredients. Seemed easy enough, maybe too easy, so I tried it this weekend to learn more.

I’m lucky to have dear friends with a lake house and being a good guest, I usually bake a lot while there – quiche, brownies, pies, tarts. I decided to give these biscuits a try so at home, I measured all the dry ingredients into a Ziploc and threw it into my travel bag along with some heavy cream and a jar of homemade raspberry jam. A really easy breakfast, I thought. No mushing butter, no rounds of folding and rolling and chilling. Just dump and stir, and really, who doesn’t love a hot biscuit with butter and jam in the morning? Much to my delight, they were incredibly easy – I had hot biscuits on the table in less than 30 minutes.

Not expecting much from such a simple recipe I was thrilled at how tender and even a little flaky these were. But what really surprised me was how, even a few hours later, they remained tender. That is one of my biggest peeves with fresh biscuits – they’re really great right out of the oven but stale quickly. We had a few leftovers around lunch time, and they made a fantastic sandwich. That doesn’t always happen with biscuit leftovers.

Because I wanted them a bit butterier and yes, a tad saltier, I opted to brush the cut biscuits both before and after baking with a bit of melted butter and salt. I also gave the dough a few folds to increase the layers and flakiness. It’s very easy; once the dough comes together roll it about ½” thick and fold in half and do the same once more. This simple step made for a noticeable difference, a higher rise and took maybe an extra 2 minutes so I think it’s worth it. For a few, I sprinkled on some everything bagel spice in homage to a biscuit I had in Savannah last year from Back in the Day Bakery that I still dream about. That was one amazing biscuit. This wasn’t quite it, but it was certainly close. 

STRESS THERAPY BAKING FACTOR: EXHALE. Fresh, hot biscuits in less than 30 minutes? You bet. This is one of those recipes that you can easily bake on a whim without much thought, given that you have heavy cream on hand of course. An absolute delight. Make these often and dazzle your friends and family. They’re great with butter and jam obviously but think bigger … they would be outstanding with a sausage gravy, would make a great topper on a chicken pot pie and split and stuffed with whipped cream and strawberries, you have a deceptively easy dessert. So there you go.

Other biscuit recipes: Dooky Chase’s Sweet Potato BiscuitsCacio e Pepe BiscuitsGuinness Cheddar BiscuitsFlaky Buttermilk BiscuitsSour Cherry Cobbler with Biscuit ToppingPeach Blackberry Cobbler with Cornmeal Drop Biscuit Topping

eleven years agoLattice Love, Lessons in Pie CrustSquash & Onion Tart

ten years agoRadish ButterRoasted Beets w/Whipped Goat Cheese

nine years agoConcord Grape Pie & Purple Cow Pie Shakes

eight years agoKale & Squash Salad

seven years agoMuhammara – the best sauce you’ve never heard of

six years agoSeeded Crackers

five years agoSimple Pear Tart

four years agoFinnish Pulla (Finnish Cardamom Braid)

three years agoConfetti Pork Stew

two years agoSausage & Cheddar Breakfast Scones

last yearMinestrone

CREAM BISCUITS

Makes about 12 2 ½” biscuits

An important thing with biscuits is to minimize the scraps – the first roll will produce the prettiest biscuits with the best rise and straightest sides. While I use a round cutter here, I will often make square biscuits to keep scraps to a minimum.

4 Tablespoons unsalted butter, melted

1/8 teaspoon kosher salt

2 cups unbleached all-purpose flour, plus more for dusting

1 ½ Tablespoons baking powder

1 teaspoon kosher salt

1 Tablespoon sugar

1 ½ cups heavy cream

  1. In a small pan (or in the microwave) melt the butter and add the salt for brushing later. Set aside until needed.
  2. In a large bowl, whisk together flour, baking powder, salt, and sugar.
  3. Add heavy cream and stir gently with a rubber spatula until dry ingredients are just moistened.
  4. Gently squeeze and press the dough in the bowl, picking up all the loose, dry bits.
  5. Turn out dough onto a lighted floured work surface and lightly flour the top. 
  6. With a rolling pin, roll the dough to a ½” thickness, fold in half and roll again to a ½” thickness.
  7. Fold once more and roll to a ½” thickness. If the dough sticks to the work surface or the rolling pin at any time, lightly flour. 
  8. Using a round cookie cutter, cut out biscuits as closely together as possible to minimize scraps and place about 1” apart on a parchment lined sheet pan. 
  9. Gather together scraps, pat down, give them a fold or two as above, roll to ½” thickness and cut out more biscuits. 
  10. You can roll the scraps maybe one more time but this biscuit will not be as pretty as previous ones. It’s a good one for the cook to snack on.
  11. Brush the tops with the melted butter (and sprinkle with everything spice, if you like).
  12. Bake the biscuits in a 400°F oven until risen and golden, about 12-15 minutes, rotating the pan halfway through. 
  13. Brush immediately with the remaining melted butter.
  14. Let cool slightly and serve warm or room temperature. Keep any leftovers tightly wrapped but biscuits are best consumed not long after baking.

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