With a Grateful Prayer and a Thankful Heart: TWD ~ Sweet Cream Biscuits

Monday, April 19, 2010

TWD ~ Sweet Cream Biscuits

Melissa of Love At First Bite chose
Sweet Cream Biscuits
from Dorie Greenspan's cookbook
Baking From My Home to Yours
Though I wish they rose just a teeny bit higher, they are delicious.
I served with sweetened apricot butter made by whipping together 1/4 cup butter, 2 Tbs. apricot preserves, 1/4 tsp. almond extract and 1 Tbs. confectioners sugar.
Sweet Cream Biscuits
(from Dorie Greenspan's Baking: From My Home to Yours, page 23)
Makes about 12 biscuits

2 cups all-purpose flour (or 1 3/4 cups all-purpose flour and 1/3 cup cake flour)
1 Tbsp. baking powder
2 tsp. sugar
1/2 tsp. salt
1 to 1 and 1/4 cups heavy cream

Getting ready: Center a rack in the oven and preheat the oven to 425 degrees F. Get out a sharp 2-inch-diameter biscuit cutter (I used a glass, and it was fine), and line a baking sheet with parchment or a silicone mat.

Whisk the flour(s), baking powder, sugar and salt together in a bowl. Pour about 1 cup of the cream over the dry ingredients, grab a fork and start tossing the ingredients together. If necessary, add more cream, a spoonful at a time, until you’ve got a nice soft dough. Now reach into the bowl with your hands and give the dough a quick, gentle kneading – 3 or 4 turns should be just enough to bring everything together.

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 until it is about 1/2 inch high. Don’t worry if the dough isn’t completely even – a quick, light touch is more important than accuracy.

Use the 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 1/2-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. Transfer them to a serving basket.

Serving: Ideally these biscuits should go from oven to table and be served with cold sweet butter.

Storing: You can keep the biscuits in a plastic bag overnight and give them a quick warm-up in the oven the next day, but you won't recapture their freshly made flakiness.


Mary said...

Mine didn't seem to rise as high as my regular recipe, but I really enjoyed them with some orange marmalade. That apricot butter sounds good!

Susan said...

Oh man, LDH, I wouldn't care if they were flatter than panny cakes. They look yummified. Also, the apricot butter looks divine. Sincerely, Susan

kim said...

My my those look so good. I love biscuits and that butter sounds yummy. I will have to try that.

Leslie said...

oh yum...that apricot butter sounds amazing. like it would take them from good to awesome!!!

Susan said...

Apricot butter sounds wonderful on these delicious biscuits. I had these with chicken tenders one night and with sausage and eggs the next morning. Love that last photo!

Becky said...

yours look yummy. I love the idea of the sweetened apricot jam/apricot butter!

i topped mine with agave peach raspberry jam. :)

Romaine said...

I just noticed your marriage counter. Looks like you are about 6 months ahead of me. Isn't it fun? (most days...)

Oh yes, the biscuits. Not too excited about biscuits but I'll take some of that apricot butter. Yum!

Pamela said...

I was hoping for higher biscuits, too. Still they tasted great. And the apricot butter sounds wonderful!

Melissa said...

It seems like everyone had trouble with theirs rising - I did too! Yours look delicious though. The apricot butter sounds amazing!

Jeannette said...

Your biscuits look great even though they didn't rise as much as you would have wanted.

Joy said...

Gorgeous photos! The apricot butter sounds amazing.

Kimberly Johnson said...

Your biscuits look wonderful! Thanks for sharing the apricot butter recipe, it sounds delicious.

Dayle said...

Looks divine. Too bad I'm dieting for the next few weeks. :(

hip chick said...

Oh my wouldn't they be good with strawberries and whipped cream!

Ann said...

I LOVE biscuits. Are they flaky? Oh please tell me they are, and then pass the butter. :)

Red Couch Recipes said...

These look so yummy! Your photography is really great too! Joni

Flourchild said...

My biscuits didn't get super fat either, but ehy sure were super yummy! Im glad you enjoyed yours, they look wonderful!


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