Tuesdays with Dorie: Sweet Cream Biscuits
Scratch biscuits always seemed a little old-fashioned to me. The sort of thing only a granny would make. This week’s TWD selection forced me to reconsider.
I’ll admit I’m a canned biscuit girl–the flaky kind, please. I grew up taking great pleasure in unwrapping a 10-for-a-dollar can and striking it on the edge of the counter. There was something mysterious and exciting about watching it pop open.
Turns out making sweet cream biscuits is also somewhat mysterious. Where’s the fat? Of course, the answer is in the heavy cream. How do I cut them? Would squares be OK? Does my biscuit cutter need to be sharp? How can I get them to be high, light and fluffy? These are all questions I never worried about with canned biscuits. Would the flavor be worth the trouble?
Final verdict? They are good–for homemade biscuits. However, my family agreed they would prefer a homemade yeast roll. But my grandson was thrilled. This is his first time to try homemade biscuits. I think he likes them!
If you would like to whip up a batch of sweet cream biscuits, visit Melissa at Love at First Bite to get the recipe.