Fresh Biscuits and Whipped Cream
Try out this delightfully light and sweet biscuits and cream recipe using our farm fresh butter, heavy whipping cream, and whole milk! I prefer to enjoy this recipe with fresh strawberries from my garden and raspberries, but you could add any fresh berries or honey on top!
INGREDIENTS
Biscuits
- 4 cups of flour
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 3/4 cup Dan & Debbie’s Salted Butter – cold, sliced
- 2 large eggs, beaten
- 2 tablespoons of sugar
- 1 1/2 cups buttermilk (1 1/2 cup Dan and Debbie’s Whole Milk and 2 teaspoons of white vinegar)
- 2 tablespoons of olive oil for brushing
Fresh Whipping Cream
- 1 pint Dan and Debbie’s Whipping Cream
- Sugar – to taste (I used 1/4 cup)
- 2 tablespoons of vanilla
DIRECTIONS
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Stir in the beaten eggs with a wooden spoon until combined. Stir in 1½ cups buttermilk until the dough comes together into a sticky mass. If it is too dry, add more buttermilk 1 tablespoon at a time, mixing after each addition, until it reaches the correct consistency.
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Position a rack in the middle of the oven and preheat the oven to 400°F.
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Line a baking sheet with parchment paper.
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Scrape the dough onto a floured work surface. Use your floured hands to press it into a round roughly 14 inches across and no more than a 1/2 inch thick.
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Use a floured 2 3/4- inch round cutter to cut out about 20 biscuits. If necessary, collect and push out the scraps to cut more biscuits.
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Transfer the biscuits to the prepared baking sheet, arranging them so that they all have a small space between each biscuit. Brush the top of each biscuit with oil.
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Bake until golden brown, 15 to 20 minutes. Let cool slightly in the pan on a rack.
- Pour the pint of whipping cream in a large mixing bowl, and add sugar and vanilla. Whip the cream until peaks stiffen with a hand or stand mixer, usually 1-1 1/2 minutes.
- Enjoy the biscuit with whipped cream and berries on top.
- Posted by Elizabeth Uthoff
- On July 11, 2023
- 0 Comments
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