Sweet Biscuits w/ Summer Berries and Whipped Cream

on

I fully recognize that I have been slacking lately. It’s been a crazy couple of weeks and the chaos is just beginning. Today I knew that I needed to bake, as I was totally inspired by my mini-vacay to L.A. this past week. My friend and I went to this pie shop in the Arts District of downtown called The Pie Hole. I must say, that I had some major pie envy. I’ve been wanting to make a pie but procrastination has got the best of me.

As I had a bunch of strawberries and raspberries to use, this recipe came to mind as I ran across it the other day. It’s all quite simple and tastes amazing. I started baking without my phone on hand so I just have the final picture this time, my apologizes.

This recipe would be great for any kind of bbq or get together in the midst of all the great berries that are in season. You can make each time ahead of time and simply put them together when you’re ready to devour.

For the Berries:
2 Cups summer berries (any combination of blueberries, stemmed and sliced strawberries, blackberries, mulberries, raspberries, loganberries, or whatever-is-in-your-neighbor’s-backyard berries)
1 Tablespoon white sugar
1 Teaspoon vanilla extract
1/16 (pinch) Teaspoons kosher salt
1 Teaspoon lemon juice

Place berries in a bowl and toss with sugar, vanilla extract, salt, and lemon juice. Mush a bit with the back of the spoon. The juices will start to release. Set aside. Stir once or twice over the next 30 minutes.

For the Biscuits:
1 Cup Heavy Whipping Cream, plus 1 tablespoon for an egg wash
1/2 Cup Water, room temperature
1 Cup (2 sticks) Unsalted Butter, refrigerator cold
4 Cups All-Purpose Flour
2 Tablespoons Baking Powder
1/2 Cup Sugar
1 1/2 Teaspoons Salt

1. Preheat oven to 425° F. If your oven tends to brown things easily from the top then you might want to turn the temperature down to 400°F. Prepare two sheet pans (approximately 12″ x 18″) by lining them with parchment.

2. In a small bowl, whisk together cream and water. Set aside. Cut cold butter into approximately 1/2-inch by 1/2-inch cubes. Place back in the fridge until you need them.

3. In a large bowl, whisk together the flour, baking powder, sugar, and salt. Cut the butter in with a pastry cutter, or your fingers. Keep squeezing the flour and butter between your fingers as if you’re trying to snap. Wipe off any buildup on your fingers. This takes a few minutes. It’s done when it resembles coarse cornmeal with a scattering of pea-sized chunks of butter.

4. Pour in cream and water mixture. Toss with your hands (messy) or a spoon (less messy but not as fun). I found it took about 12 to 15 tosses to incorporate the liquid. Don’t overmix. It will not come together into a shiny smooth dough. It will look dry in patches. That’s what you want.

5. Scatter a bit of flour over your counter. Scoop biscuit dough on to the counter and press into 8-inch x 12-inch rectangle that’s 1 inch tall. Cut with a knife or pizza cutter into 8 equal rectangles (feel free to do 16 small ones instead; just know they will cook faster). Carefully slide them on to the sheet pans. Make sure to leave about 2 inches in between them because they expand a bit. For the egg wash, whisk together egg and heaven cream. Paint the tops of each biscuit with this mixture. Generously sprinkle turbinado sugar all over the egg washed tops.

6. Place sheet pans into the preheated oven. You can swap the sheet pans halfway through for even cooking. Or you can cook the biscuits one sheet pan at a time. They cook very fast at this high temperature so stay close by. Check them after about 8 minutes, but the full cooking time will probably be between 10 and 12 minutes. They are done when the tops are caramel brown but the inside are still moist and just past doughy. Remove from the oven. They are a bit fragile so it’s fine to let them cool on the baking sheet. Cool completely. Don’t assemble until you’re ready to eat dessert because the whipped cream and fruit will makes the biscuits soggy if they sit.

For the Whipped Cream:
3/4 Cup heavy whipping cream
2 Teaspoons sugar
1 Teaspoon vanilla extract

When you’re ready for dessert, in a large mixing bowl, combine heavy cream, vanilla, and sugar. You can either whip the cream by hand or you can use a hand mixer as I did. Whisk the cream to incorporate air into it and thickens the cream to however you prefer whip cream. I like mine a little thicker while some people prefer to have it a little more creamy and loose.

Cut the biscuit in half, place a big spoonful of whipped cream on the bottom half. Top the cream with the berry mixture. Put the top half back like a sandwich. Enjoy and toast to the beauty of summer’s great fruit.

I totally got this recipe from Food52, which is one of my fave sites and I highly recommend taking a gander.

Original Recipe

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s