There are many food traditions for summer. Hot Dogs, Apple Pie, BBQ...but what about a cream biscuit? You might be asking what a cream biscuit is, but Zingerman's Bakehouse has been dishing up these tasty, summertime desserts for years. In fact, their dishes are so popular, the restaurant has put out a cookbook chronicling some of their favorites. Amy Emberling, who wrote the book, stopped by Tonia's Kitchen to talk about these tender biscuits, which you can top with fresh fruit and whipped cream. It may just set off your own fireworks!
Sweet Cream Drop Biscuit Recipe
Makes 12 biscuits
3 cups plus 2 Tbsp (440g) All-purpose flour
1/4 cup (55g) granulated sugar
2 Tbsp (28 g) baking Powder
1/2 tsp sea salt
1/2 cup plus 2 Tbsp (145g) unsalted butter, cold
1 cup (235g) whole milk, cold
1 cup (245g) heavy cream, cold
Demerara sugar for sprinkling tops
1/4 cup (55g) granulated sugar
2 Tbsp (28 g) baking Powder
1/2 tsp sea salt
1/2 cup plus 2 Tbsp (145g) unsalted butter, cold
1 cup (235g) whole milk, cold
1 cup (245g) heavy cream, cold
Demerara sugar for sprinkling tops
1. Preheat the oven 375ºF (190ºC)
2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix with a wooden spoon to combine evenly.
3. Dice the cold butter into 1/2-in (1.5-cm) pieces and add to the dry ingredients. Using your fingers or a pastry blender, work the butter into the flour mixture until it’s reduced to pea sized pieces. It also helps to pick up the mixture and rub it together between your palms. This step is important for creating tender biscuits. The butter coats the grains of flour, making it less possible to form long gluten strands that would give the biscuits a chewy rather than tender texture.
4. Make a well in the center of the ingredients, and pour in the milk and heavy cream. Use a fork to gently mix the wet and dry ingredients together until homogenous. Let the mixture sit in the bowl for 15 minutes. This will allow the dry ingredient to fully absorb the wet ingredients without overmixing.
5. Using a 2-oz (59-ml) portioner or a 1/4-cup measure, drop level scoops of biscuit batter onto a sheet tray lined with parchment paper. Leave at least 3 in (7.5 cm) between the biscuits to allow for spreading during baking. Sprinkle Demerara sugar on the tops of the biscuits.
6. Bake the biscuits for 13 to 15 minutes or until golden brown on the bottom and edges. Let cool to room temperature before serving.
