Whipping Cream Biscuits

Posted on January 25, 2023January 26, 2023 by Dusty Roads | 2 Comments

Whipping Cream Biscuits and More

Have you ever heard of Whipping Cream Biscuits? I had not. I’ve heard of Baking Power biscuits, Buttermilk Biscuits, Flaky layer biscuits (from a tube) but never Whipping Cream Biscuits. I guess they are also called just Cream Biscuits if you want to shorten the name.

Photo from Julia’s Simply Southern

Where did I hear about them you ask. Well as a retired person I have time to indulge in one of my favorite pass times- reading. Currently I’m reading Robert B. Parker’s Spenser series.

You may remember a 1980’s TV show called Spenser for Hire. Robert Urich played Spenser, a Boston based gum shoe who played fast & loose with the law in order to catch the bad guys. Spenser is an enlightened thug who enjoys cooking and quoting poetry. He is consider a wise guy even though his comments are kind of lame at times.

Spenser works with Hawk, played by Avery Brooks. I always loved the Hawk character. But I digress, I heard about Whipping Cream Biscuits in one of the early Spenser novels. Spenser mentions making them for his breakfast and it made me curious. I needed to try them.

Whipping Cream Biscuits the Recipe

Light, airy and slightly sweet. Very Tender and delicate

Ingredients

2 C All purpose flour
1 Tbs. plus 1/2 Teaspoon Baking Powder
1/4 tsp. Salt
1 Tbs. granulated sugar
4 Tbs. Butter, Chilled and cut in cubes
1 C plus 1 tablespoon Heavy Whipping Cream

Instructions

Preheat oven to 425 F
In mixing bowl combine flour, baking powder , salt and sugar together
Next, cut the butter into the flour mixture until crumbly
Add Heavy Whipping Cream to flour mixture stirring just until combined.
Lightly flour your work surface and turn dough out
Use your hands to press out dough to about 1/2 inch thickness. Fold into thirds then press out again. Repeat fold once more then press dough for cutting.
Using a Biscuit Cutter, press straight down (do not twist) to cut each biscuit. Place the biscuits on a parchment lined baking sheet
Bake 12-15 minutes until light golden brown on top
Brush top with melted butter if desired.

My Results

Photo credit- Deb Neumann

I made extra large biscuits because I planned to use them to make bacon, egg and cheese breakfast sandwiches and wanted the eggs to fit without falling over the sides of the biscuits. I don’t think these biscuits were the best choice for that. They came out super soft and and light as advertised with a very nice rise. The sugar gave them just a hint of sweetness but they just didn’t hold up to the task of the sandwich. They crumbled too easily. Tasted great but kind of messy. However they are absolutely the best with butter and jam or honey or for strawberry shortcake.

Photo Credit Deb Neumann

Sorry for the fuzzy photos. I used my call phone and those pics are always a little out of focus.

Strawberries

Posted on August 22, 2014August 22, 2014 by Dusty Roads

About a week ago I saw a demonstration video on Facebook about How to Hull Fresh Strawberries. What caught my attention was the first frame, you know the one that’s like a photo until you press the arrow? It was of a woman with a knife and a bunch of mutilated strawberries with their tops cut off.

I hate to say it but it looked like the way I hull strawberries too so I pushed the arrow. After the introduction which made fun of the woman and her knife and her poor sliced up strawberries they got to the good stuff.

According to the demonstration you can perfectly hull a strawberry with a straw! They made it look so easy.

Of course I had to run right our and buy a pint of strawberries to see if it really worked.

All you do is stick the straw up the bottom of the berry. When it pops through at the top it takes the hull with it. Very easy!

At first I didn’t hold the straw close enough to the tip and it bent but once I got the hang of it I can tell you it does work and it’s pretty quick.

But what I like most is that you get a beautiful strawberry that you can keep whole to decorate your plate or dessert.

A little Food Post

Posted on August 19, 2013August 19, 2013 by Dusty Roads

I don’t usually post about food or recipes. There are so many really good cooks out there blogging about food but my friend Corporal Chef inspired me to actually post a favorite recipe now and then.

Also on my Facebook feed everyone is posting food recipes, mostly sweet and fattening !(my favorites) I can’t keep up but this one is worth a look.

Actually the one I’m about to share wasn’t a favorite until yesterday because I made it the first time yesterday but what impressed me most was how close to restaurant it tasted!

Everyone knows that Stir Fries are all the rage these days. I ran across this recipe and decided to give it a try.

The name on it was “Hot & Spicy Beef Stir Fry” but it isn’t that hot or spicy. It’s pretty mild. I used my electric Wok set to about 350 degrees. If you have never done a stir fry especial in a wok, it’s crucial that you prep. There’s no time to chop an onion between steps. Stir fries are one of the fastest ways to throw together a meal that I’ve found so be ready! 🙂

When I try a recipe for the first time I make it just like the recipe says. After I have tried it once I tweak it and make it mine. This one doesn’t require much tweaking. I added mushrooms but that was my only change .

So without more “babble” here it is.