Sunday, June 12, 2011

Cream Biscuits


There have been an absence of cake posting in the blog for the past weeks because I have consistently managed to fail or bake something that isn't worth posting. Finally things have changed. The past few weeks have also been incredibly busy with activities and my job at the bakery. Also, largely so with life with the amazing girlfriend and yesterday marked the 3rd year month of our relationship and it has been nothing short of magnificent. Although only 3 months, it feels like we've been together for a long, long time and the relationship has really matured and grown faster than most of the relationships I've seen. There are hiccups along the way but much like this cream biscuit, it is always full of joy..and real, genuine, hardcore love.


It is my first time attempting a cream biscuit and it was fascinating how simple and fast it is, and how very versatile. No time at all to assemble and bake, this is one of those recipe that saves us in last minute crisis. Jam, butter and ham, even cream cheese drizzled with flowery honey are compatible (also highly encouraged). As Smitten Kitchen described, the faintest crunch on the edge, plushness within and being the richest, lightest biscuits she's ever had.


Today i also baked the perfect blueberry muffin. Buttery, moist with fresh blueberries and very cakey. To state the obvious, I have great liking to recipes (like the cream biscuit) that are really simple to bake and taste delicious, such as the perfect blueberry muffin. Keep a lookout for that in the coming week. Wish you all a great time ahead!

Cream Biscuits
by Smitten Kitchen

3 tbsp melted butter
2 cups all-purpose flour, plus more for dusting the surface
1 tbsp baking powder
1/2 tsp salt
1 tbsp sugar (optional but highly recommended)
1 1/2 cup heavy cream*

Preheat the oven to 218 degree Celcius/425 Fahrenheit. Line baking sheet with baking paper. Melt butter in a small pot and set aside.

Sift 2 cup flour, baking powder, salt and sugar (if using) into a large bowl. Fold in 1 1/4 cup of cream. If the dough is not soft or easily handled, fold in remaining 1/4 cup cream, little by little. Smitten Kitchen uses 2 tbsp or half the cream which does the trick. I did the same and found that it worked well.

Turn dough onto floured surface. Mound into a ball and using your hands, press it to a thickness of about 3/4 inch. Cut into rounds, 2 1/2 inches in diameter. Gather dough scraps and continue to make rounds.




Dip top of each into melted butter or just brush top generously and arrange on baking sheets.


Bake until golden, 12 to 15 minutes. Serve immediately with jam/butter/cream cheese and honey or just as it is. We'll leave that up to your imagination.

If you aren't able to bake all of them, you could simple freeze them laid out on the baking sheet(pre-bake) and when they freeze up, take them off the baking paper and store them in zip lock bags. They keep well freezed and can be baked straight from the freezer, just needing an extra few minutes.

*It took me the longest time to figure out what to use when recipes call for 'heavy cream'. I have googled for a long time looking for a clue and different sites gave me different fat % range for heavy cream. Finally I have settled using 35-40% and for readers as confused as I am, I use President UHT Whipping Cream that comes in the fattest, shortest boxes.

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