#TWDBakers – Sweet Cream BiscuitsApril 20, 2010
I adore biscuits. They have so much versatility. They can be a base for fresh strawberry shortcake in the middle of summer or the perfect companion to sausage gravy at breakfast. But nothing compares to a warm biscuit with real butter and jelly. My husband is not crazy for biscuits, but you give him a fresh biscuit with butter and honey, and he’s all over it. After all these years, I had not made biscuits from scratch… until today. They were either popped out of a can or the recipe on the side of the Bisquick box. So I was excited to get started on this week’s Tuesdays with Dorie challenge. Melissa at Love at First Bite made this most excellent choice for the week, and you should check out her blog for the recipe.
The recipe called for White Lily flour, which I have never seen this far north, so I compromised with a combination of all-purpose flour and cake flour. My biscuits didn’t turn out so great, and I’m thinking that maybe I need to look a little harder for it. I’ve been looking at my cohorts’ blogs about the recipe, and I’m thinking it just takes practice to make a good biscuit and I shouldn’t be so hard on myself.
The only moisture for this recipe was sweet cream. The dough came together very well, but I think I messed with it and flattened the dough too much. They came out very crumbly and could’ve used a bit more flavor, maybe some salt. I did add in some fresh rosemary, and that helped a bit, but I was stilled bummed. However, when you put some sweet butter and marionberry jelly on a warm biscuit, all becomes right with the world… if only for a minute or two.