"Christmas is coming"
One thing I have always said every dinner table needs, is yummy bread. It can be a hot crossed bun, some rolls or tender flakey biscuits. For this post I opted to go with the biscuits but not just any biscuits. The easiest biscuits you will ever make in your life. None other than cream biscuits, literally three ingredients needed for the most tender, flakey and soft puffs of love. Now add some garlic and rosemary to the mix and you have got a serious addiction on your hands.
I just happened upon the cream biscuit recipe. I had every intention of making these biscuits the traditional method; cutting in the cold butter unto pea sized bits etc. However the cream biscuit method was too easy not to try; needing only self-rising flour, sugar and heavy cream. Its fascinating that the fat content in the heavy cream works just as well as cutting in cold butter into the flour. After all heavy cream is to butter and water is to ice, the same thing in a different form. Whip up some heavy cream in your mixer past the whipped cream stage and you have got yourself some home-made butter.
So for my take on cream biscuits I had to introduce another layer of goodness and that is the rosemary and garlic. Nothing too fancy just a quick flavored butter folded into the mix. I made this for dinner and everyone enjoyed it. My mother really loved them; she had around three or four. I would recommend making these when dinner is around 15 to 20 minutes to being complete. That way they can go straight from the oven to the table.
Makes 18 biscuits in 15 minutes
Ingredients (Printable recipe)
3 cloves garlic
1 tablespoon rosemary
5 tablespoon salted butter
2 cup self-rising flour (plus more for dusting)
1 tablespoon sugar
1 ½ cup heavy cream
- Preheat oven to 500 degrees
- Chop or blend the rosemary and garlic into fine pieces
- Take some cold butter and a wooden spoon (or a mortar and pestle) and grind the butter, garlic and rosemary into a paste
- Combine flour and sugar in a bowl, add heavy cream and mix until the dough loosely forms
- Turn out onto a floured work surface and form together into a rectangle
- Fold into thirds (like a tri-fold brochure) sprinkle with flour and roll the dough to a half inch thickness
- Repeat this folding and rolling method two to three more times
- On the third roll spread the rosemary garlic butter over the entire dough fold into thirds and roll again into a ½ inch thickness
- fold into thirds a final time and roll again this is to create flakey layers
- Cut into the desired shapes. Refold the left over dough and cut into as many ½ inch biscuits as possible
- Place on a baking sheet and brush only the tops with melted butter
- Bake for 8-10 minutes, the biscuits will rise and be golden brown.
I did not have anyone to take the image of me actually doing it, I found this picture on google. Here is an image of how to fold the dough into thirds. I fold and roll out about three times before putting the butter spread inside and then fold and roll again.
|How to fold the dough into thirds and roll|
- Make sure not to over work the dough, I did not knead my dough, the action of folding into thirds and rolling is what I used to hold the dough together
- Do not roll it too thin, at no point in time should you roll it thinner than ½ inch thick
- The dough is sticky, make sure to add flour to the work surface and rolling pin as needed
- Only brush the top with butter. If you brush the sides they may not rise as high as they can.
- Don't waste the scraps, when I had one last piece I just folded in into a ball and baked it as is.
- If you don't have a cookie cutter take a sharp knife and cut them into squares