Ever since eating my Southern friend’s biscuits, I’ve always wanted to try to make them. However, I like to put twists on traditional dishes/recipes, so I decided to add strawberries and cream cheese to spice up the traditional biscuit.
I mainly followed Deb’s recipe for strawberry and cream biscuits, but wanting to live up to the name more, I added chunks of cream cheese into the batter.
My biscuits didn’t turn out that fluffy, possibly because of my biscuit cutting technique and the lack of shortening. I didn’t have a biscuit cutter, so I used a glass instead. People advise only pressing down into the dough; however, my glass wasn’t sharp enough to actually cut the dough, so I ended up twisting the glass a little. I know, I know, I committed a biscuit sin! I’m not exactly sure how to get really soft and fluffy biscuits, so if you have any tips, please let me know!
I may also have not kneaded the dough enough. Deb cautioned against mixing the dough too much; however, I may have taken that advice a little too far. My dough was very soft and didn’t hold its shape as well as bread dough does.
The biscuits seemed to puff up a little in the over, but deflated a bit after I took them out. Now, the biscuits weren’t hard, but they definitely were not very flaky and fluffy. I’d say they were more of a cross between biscuits and cookies.
Cute little biscuits with chunks of the cream cheese and strawberries!
Getting a little tired of tediously cutting out circles of dough, I decided to make the rest into scones. I just rolled the remaining dough into a circle, patted it down slightly, and cut it into eight triangles. I think the texture of the dough fit the scones a little better; however, these scones were not as crumbly as store-bought scones. The problem may have been that I cut the butter too much into the flour since I had smaller than the advised “pea sized” balls of butter.
Although my first attempt at biscuits and scones wasn’t as successful as I had hoped, the products were still delicious. I will (rather unwillingly) admit that I ate all of the scones throughout the week. The small size of the scone made it the perfect snack or sweet addition to breakfast.
I took the biscuits to a barbecue, where they quickly vanished within 30 minutes of opening the container. Either they were extremely delicious or people were so ravenous that no one noticed their failures as biscuits. These biscuits are the perfect example of my theory that as long as you don’t burn whatever you’re baking, it’ll taste good. After all, baked goods are just mixtures of butter, sugar, and flour. Since that combination is so delicious, even if you mess up the recipe, you’ll still end up with a pretty tasty result. Messing up really only changes the texture of the baked good anyways. So, on that note, don’t be afraid to try baking. It’s pretty forgiving and usually, you’ll end up with a yummy product (assuming you didn’t burn it :P).
This post has been Yeastspotted.