"Christmas is coming"
I’m back at it again with anther biscuit. This recipe has been in my head for a while. My real intention was to add some corn flour or actual cornbread and sausages and make it like an apple sausage cornbread stuffing biscuit. But I decided that I would play it safe and eliminate the sausages and cornbread. Not to mention that I am living with a vegetarian now who is the biggest foodie ever and I did not want to prevent her from devouring these biscuits. So, that other biscuit is shelved for now.
This for me is probably the best biscuit I have made. I think the flavors are so yummy. It’s a little less flakey than all the others I have made because of the added far and moisture from the apples, smoked gouda and mirepoix, but I don’t mind one bit.
The only thing you want to ensure is that the apple saute is very cold before adding it to the flour. Also if your dough is too sticky keep sprinkling it with flour a little bit at a time until it comes together. If you have made the cream biscuits before, you should know the expected texture of the biscuit that it should be soft but not sticky. The right dough will roll easily not stick to the table or rolling pin yet still be very soft.
Each bite of the biscuit gives you apples, onion, celery, garlic and a hint of smoked gouda. This one definitely deserves a repeat!
Ingredients (printable recipe)
2 tablespoon salted Butter
1 tablespoon oil
½ cup Celery
½ cup Onion
½ cup Carrots
6 sage leaves minced
2 garlic cloves shredded
1 apple finely chopped
1 tablespoon Honey
2 pinches salt
3 cups self-rising Flour
1 ½ cups Heavy cream
½ teaspoon Salt
1 teaspoon Sugar
½ cup shredded smoked gouda
- Preheat oven to 500 degrees
- Finely chop the onions, carrots and celery
- In a saucepan melt the butter and oil sauté the onions carrots and celery until softened
- Add the minced sage leaves and cook for another minute
- Add the salt, apples and honey, cook until the apples have softened
- Remove from the heat and allow to completely cool, you can pop it in the freezer to cool it faster.
- Combine flour sugar, salt and cooled saute mixture 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 more times
- On the last roll spread the smoked gouda over the entire dough fold into thirds and roll again
- Into a ½ inch thickness
- Cut into the desired shapes
- Slather the tops only with some melted butter
- Bake for 10 minutes, the biscuits will rise and be golden brown.