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Flaking Responsibly
This week's Resolution Recipe: Shortcake Biscuits.
"Like many overachievers, for too long I clung to the belief that the hard way is the best way. Twaddle. These biscuits are the opposite of fussy - no cutting in of butter, no painstaking flouring and folding. Since the fat in cream and butter is essentially the same, the full flavor remains.
"Despite the recipe's simplicity, the results are tender, flaky, and rich. No one need know you took the easy way out. This streamlined style is known as a cream biscuit, a cousin of the scone and the shortcake."
2 cups white flour
1 Tbsp sugar
1 tsp salt
1 Tbsp baking powder
12 oz cream
toppings (We used clotted cream and fresh strawberries)
Heat the oven to 425°. Line a baking sheet with parchment or a silpat. In a medium bowl, stir together the dry ingredients. Drizzle in cream and stir with a fork just until the mixture forms a shaggy dough. Press a few times with your hands until it comes together, then transfer to the lined sheet. Shape into a large rectangle 1-1 1/2" thick. Use a bench scraper or knife to slice into 6 equal pieces. Arrange on the baking sheet with at least 1" of space between them and brush the tops with a bit more cream. Bake until risen and lightly golden, 18-20 minutes.
What worked: These were easy and decadent, basically a shortcake. It went very well with a pot of tea.
What didn't: Trying to split them when they came out of the oven didn't work - they fell apart. Let them rest for a few minutes first.
Will I make it again? Sure, this will be an alternate way to make biscuits or shortcake from the rough-puff way. I do like the rough-puff versions better, but they are significantly more work. (I am making strawberry shortcake with these for the homeowners' meeting tonight.)
"Like many overachievers, for too long I clung to the belief that the hard way is the best way. Twaddle. These biscuits are the opposite of fussy - no cutting in of butter, no painstaking flouring and folding. Since the fat in cream and butter is essentially the same, the full flavor remains.
"Despite the recipe's simplicity, the results are tender, flaky, and rich. No one need know you took the easy way out. This streamlined style is known as a cream biscuit, a cousin of the scone and the shortcake."
2 cups white flour
1 Tbsp sugar
1 tsp salt
1 Tbsp baking powder
12 oz cream
toppings (We used clotted cream and fresh strawberries)
Heat the oven to 425°. Line a baking sheet with parchment or a silpat. In a medium bowl, stir together the dry ingredients. Drizzle in cream and stir with a fork just until the mixture forms a shaggy dough. Press a few times with your hands until it comes together, then transfer to the lined sheet. Shape into a large rectangle 1-1 1/2" thick. Use a bench scraper or knife to slice into 6 equal pieces. Arrange on the baking sheet with at least 1" of space between them and brush the tops with a bit more cream. Bake until risen and lightly golden, 18-20 minutes.
What worked: These were easy and decadent, basically a shortcake. It went very well with a pot of tea.
What didn't: Trying to split them when they came out of the oven didn't work - they fell apart. Let them rest for a few minutes first.
Will I make it again? Sure, this will be an alternate way to make biscuits or shortcake from the rough-puff way. I do like the rough-puff versions better, but they are significantly more work. (I am making strawberry shortcake with these for the homeowners' meeting tonight.)
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