Biscuits, Cheesy Biscuits, & Individual Berry Shortcakes: Daring Bakers

     Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens! I love biscuits so I was excited to get started on this challenge.  I was shocked by how fast, easy, and versatile this recipe turned out to be!

     I first made the original biscuits which were wonderful with butter or jam.  Then I made a sweet version which I topped with Devonshire cream and jam.  I went one step farther and used the sweet biscuits to make individual berry shortcakes which were amazing.  They were stuffed with real whipped cream, blueberries, and strawberries.  It is such a quick and easy dessert to make for unexpected company.  I’ll be making those again soon!

     The last version I tried was a cheddar chive biscuit.  I took them into my school for a soup luncheon and they were gone before I even got to the luncheon!  Talk about a winning recipe.  I am so glad that Audax gave us this recipe to try.  I have several other versions of this biscuit that I can’t wait to make!

Basic Biscuits (scones) (recipe from Audax Artifex)

1 c. flour
2 t. fresh baking powder
¼ t. salt
2 T. frozen butter, grated
½ c. cold milk

1. Preheat the oven to 475 degrees.
2. In a mixing bowl combine the flour, baking powder, and salt. Rub in the frozen grated butter using your fingers until it resembles coarse bread crumbs.

3. Add in the milk and mix until it just forms a sticky dough.

4. Turn the dough onto a lightly floured cutting board. Gently knead the dough 4 or 5 times or until it is smooth. To get more layers knead the dough, fold it, then turn it 3 or 4 times.

5. Pat the dough into a 6 x 6 square that is approximately ¾ inch thick.

6. Use a 2 inch biscuit cutter and stamp out 6 biscuits. Gently reform the scraps of dough and cut out 2 more biscuits.

7. Place the biscuit rounds on a baking sheet. Bake for 8-10 minutes or until they have risen and are lightly browned. Remove from the oven and cool on a wire rack.

8. Serve warm with butter and jam.

Cheddar Chive Biscuits
2 c. flour
1 T. fresh baking powder

½ t. salt

4 T. frozen butter, grated
1 c. cold milk
¼ c. shredded cheddar cheese

2 T. fresh chives, chopped
1. Preheat the oven to 475 degrees.
2. In a mixing bowl combine the flour, baking powder, and salt. Rub in the frozen grated butter using your fingers until it resembles coarse bread crumbs.

3. Add in the milk and mix until it just forms a sticky dough.

4. Gently mix in the cheese and chives taking care not to over mix.
5. Turn the dough onto a lightly floured cutting board. Gently knead the dough 4 or 5 times or until it is smooth. To get more layers knead the dough, fold it, then turn it 3 or 4 times.

6. Pat the dough into a 10 x 10 square that is approximately ¾ inch thick.

7. Use a 2 inch biscuit cutter and stamp out 10 biscuits. Gently reform the scraps of dough and cut out 4 more biscuits.

8. Place the biscuit rounds on a baking sheet. Bake for 8-10 minutes or until they have risen and are lightly browned. Remove from the oven and cool on a wire rack.

9. Serve warm with butter or plain.

Dessert Biscuits and Individual Berry Shortcakes
2 c. flour
1 T. fresh baking powder
¼ t. salt
2 T. sugar
2 T. frozen butter, grated
½ c. cold milk
For the shortcakes:
1 c. sliced strawberries
1 c. blueberries
1 c. heavy cream
1 t. vanilla
2 T. powdered sugar
1. Preheat the oven to 475 degrees.

2. In a mixing bowl combine the flour, baking powder, salt, and sugar. Rub in the frozen grated butter using your fingers until it resembles coarse bread crumbs.

3. Add in the milk and mix until it just forms a sticky dough.
4. Turn the dough onto a lightly floured cutting board. Gently knead the dough 4 or 5 times or until it is smooth. To get more layers knead the dough, fold it, then turn it 3 or 4 times.

5. Pat the dough into a 10 x 10 square that is approximately ¾ inch thick.

6. Use a 2 inch biscuit cutter and stamp out 10 biscuits. Gently reform the scraps of dough and cut out 4 more biscuits.

7. Place the biscuit rounds on a baking sheet. Bake for 8-10 minutes or until they have risen and are lightly browned. Remove from the oven and cool on a wire rack.
8. While the biscuits are cooling put the heavy cream in a large mixing bowl.
9. With a mixer on medium speed beat the whipping cream until it thickens, about 3 minutes. Add in the vanilla and sugar and beat on high for one minute.

10. Cut the biscuits in half. Place a spoonful of whipped cream on the bottom biscuit and layer with strawberries and blueberries. Top with the other half of the biscuit. Place a dollop of whipped cream on the biscuit then top with a strawberry or blueberry. Serve immediately.

This post linked to:

Comments

  1. I like how you did the savory as well as the sweet version of breads here! Both recipes do get a thumbs up in my book. Great post for daring bakers! Enjoy the weekend.

  2. Ooh, yum! I like all the variations…so glad you shared at Shine on Fridays this week!

  3. Oh look how beautifully they rose! I’ve never been big on biscuits, but these look wonderful!

  4. Looks great…someday I might be a daring baker.

Speak Your Mind

*

CommentLuv badge