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Recipe: Clare's Baby's Bottom Biscuits With Berries
Similar Categories: Clares, Babys, Bottom, Biscuits, Berries
Biscuits:
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
8 tablespoons cold unsalted butter, cut into cubes
Scant 1/2 whole cup milk plus 1 to 2 tablespoons for biscuit tops
1/4 cup crème fraiche or sour cream
Cinnamon-sugar
Berries:
1 cup sliced strawberries
1 cup each blackberries, raspberries and blueberries
1/2 cup sugar
2 cups crème fraiche, sour cream or whipped cream
Fresh mint sprigs, for garnish
Heat oven to 450 degrees. In large bowl, sift together dry ingredients. Cut
in butter, a cube at a time, using pastry blender or forks, until mixture is
crumbly. Combine 1/2 cup milk and 1/4 cup crème fraiche or sour cream.
Work in the liquid just until a soft dough forms.
Gather dough together on a lightly floured board. Using the heel of the
hand, shape into a large circle, about 1/2-inch thick. Cut out 8 rounds with
a biscuit cutter or glass and transfer to a nonstick baking sheet. (Or
divide dough into 8 equal lumps and drop onto baking sheet.) Brush tops
lightly with milk and sprinkle with cinnamon sugar. Bake until golden brown,
about 15 minutes. Transfer to wire rack and cool completely.
In large bowl, mix berries and sugar until sugar dissolves. To serve, cut
biscuits in half and place on a dessert plate. Dollop bottom of biscuits
with crème fraiche, sour cream or whipped cream, top with some of the
berries and set biscuit top slightly offset from bottom. Garnish plate with
more berries and a mint sprig. Serve immediately.
Makes 8 servings.
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
8 tablespoons cold unsalted butter, cut into cubes
Scant 1/2 whole cup milk plus 1 to 2 tablespoons for biscuit tops
1/4 cup crème fraiche or sour cream
Cinnamon-sugar
Berries:
1 cup sliced strawberries
1 cup each blackberries, raspberries and blueberries
1/2 cup sugar
2 cups crème fraiche, sour cream or whipped cream
Fresh mint sprigs, for garnish
Heat oven to 450 degrees. In large bowl, sift together dry ingredients. Cut
in butter, a cube at a time, using pastry blender or forks, until mixture is
crumbly. Combine 1/2 cup milk and 1/4 cup crème fraiche or sour cream.
Work in the liquid just until a soft dough forms.
Gather dough together on a lightly floured board. Using the heel of the
hand, shape into a large circle, about 1/2-inch thick. Cut out 8 rounds with
a biscuit cutter or glass and transfer to a nonstick baking sheet. (Or
divide dough into 8 equal lumps and drop onto baking sheet.) Brush tops
lightly with milk and sprinkle with cinnamon sugar. Bake until golden brown,
about 15 minutes. Transfer to wire rack and cool completely.
In large bowl, mix berries and sugar until sugar dissolves. To serve, cut
biscuits in half and place on a dessert plate. Dollop bottom of biscuits
with crème fraiche, sour cream or whipped cream, top with some of the
berries and set biscuit top slightly offset from bottom. Garnish plate with
more berries and a mint sprig. Serve immediately.
Makes 8 servings.
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