Surfas Breadmaking Class: Bread #3: Cream Biscuits

IMG_0490

The second quick bread we made during the two-day bread workshop at Surfas Culinary District in Culver City (the first was Irish Soda Bread) was Cream Biscuits, perfect vessels to deliver gravy or honey into your salivating mouth. I don’t eat biscuits much at home but I do love me some of those crumbly goodness drizzled in honey, with an occasional (yes, occasional!) fried chicken from KFC.

The best part of it all is that these biscuits come together in a cinch, possibly quicker than trying to figure out how to safely unwrap Pillsbury’s air pressured can without exploding in your face.

IMG_0457

For the recipe, we used White Lily brand flour. According to the recipe, “The soft bleached gluten in the flour results in light, tender baked products.” If White Lily flour is unavailable, you can substitute it by simply adding 1-1/2 teaspoons of baking powder and ½ teaspoon of salt to each cup of White Lily flour.

IMG_0457

To start, make a well in the center of the flour ina bowl and slowly pour in the heavy cream.  Mix by pulling the flour into the liquid.

IMG_0459

Stir to form a sticky dough. The texture you’re looking for here is “shaggy” and “wettish.” These adjectives make me chuckle.

IMG_0460

Turn the “shaggy” and “wettish” (hee hee) dough onto a work surface.

IMG_0461

Fold the dough into half …

IMG_0462

… and roll it into a 1/3 to 1/2-inch thick round.

IMG_0466

Cut the biscuit using your favorite cookie cutter.  Make sure to flour the cutter and work swiftly, as the dough is super soft and crumbly.

IMG_0467

Brush each biscuit with cream.

IMG_0469

Finally, place the biscuits onto a baking pan lined with parchment paper and bake in a 450 degree F oven for 10-14 minutes or until golden brown.

So, a little lesson learned here:

IMG_0451

My group partner Heather and I both fell in love with the square cutter with ridges and made our biscuits using it.  Big mistake.  The biscuits came out thick and doughy, and the finished product wasn’t as cute as we’d envisioned.

IMG_0454

We agreed that our biscuits would have came out crispier and more flavorful using the regular round kind, like the one you see here being used by Chef John.

IMG_0456

Despite our little hiccup, the biscuits were still very yummy.  We smeared the fresh butter and strawberry preserves and devoured them while they were piping hot!  Heavenly!

IMG_0480

All I needed to make these biscuits even more perfect was a bucket (or two) of KFC!

Next up:  Ciabatta!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s