Time for Tuesdays with Dorie and I have two treats to share this week! First off, our pick for today, Sweet Cream Biscuits, chosen by Melissa of Love At First Bite -- thank you Melissa! These biscuits were amazing, probably the easiest of all TWD treats we've made, and the end results were completely delicious.
We love biscuits and I make them often, I have a favorite recipe that uses butter and cream (which can be swapped for buttermilk) and is a little sweeter, and we mostly use it for strawberry shortcake which is one of picky husband's favorite desserts. I can't wait to make these Sweet Cream Biscuits again for shortcakes, and see if anyone notices I've switched from my old standby biscuit recipe.
before baking
I almost always skip the biscuit cutters and just pat my dough into a rough rectangle, then slice it into misshapen squares with a pizza cutter. As long as you don't mind biscuits that are not all identical and a little rustic looking, that is the way to go. Pizza cutters are usually sharper than biscuit cutters, and a nice clean cut is essential to the rising. Also when I just cut the dough into squares, it eliminates the need to reshape and cut scraps, because there are none. That way there are no tough biscuits and all are nice and fluffy...
after baking
Speaking of fluffy, look how tall and fluffy these guys got!
I think they even rose more than my usual biscuit recipe! I baked them at 425 as suggested in the recipe, on an insulated baking sheet (which helps biscuits not get burned bottoms), for 12 minutes. I set the timer for 12 just to start checking since the recipe calls for 14 - 18 minutes, and as soon as I checked at 12 I knew they were done.
These were a huge hit for breakfast and I can't wait to make them again, who knows, they might even become my go to biscuit recipe!
Now on to Swedish Visiting Cake, which was last week's pick, chosen by Nancy at The Dogs Eat the Crumbs -- thank you Nancy! This was a fun cake to make and also an easy recipe to put together and get in the oven. I loved baking in my new cast iron pan (this was the first time I used it, after seasoning) and the cake looked just like the photo in the book.
Although I baked along last week, I didn't get to post about the cake last Tuesday because the internet was down, purposely, thanks to the construction of an addition on our home -- a new master bedroom and bath. I am so excited to have more space! I shared the cake with our construction crew and it was a hit :)