Thursday, January 9, 2014

Buttery Cream Biscuits

Well Happy New Year everyone! Yay, doing my first post of the year which is not really that late into the month yet, haha! I guess nowadays I am only driven to blog when there is a demand for the recipe. Really don't wanna post something that people won't even take a second look at. :P Okay, back to my success story of my maiden's attempt on baking these buttery cream biscuits. I am rather apprehensive about baking scones / biscuits mainly because the fear that the dough be over-kneaded, and thus resulting a hard rock pastry which is flat and pathetic is not exactly what I wanna waste time baking.:P Although  do have several success with scones...but never tried baking a biscuit. So anyway, no more procrastination! Presenting you my tall and quite awesome looking cream biscuits! Lol!
The biscuits taste pretty much like scones but it's less sweet and usually served savory. If you have been to States, you probably had these with meat gravies....oh my I so so miss it. :( Anyway, making the gravy will be another post haha! So here it is, the recipe of the cream biscuits:

Ingredients for Cream Biscuits (makes 10-12 of 1.5" diameter circles)
375g cake flour
1.5 tbsp baking powder
75g cold unsalted butter, cut into cubes
60g confectioner's sugar
1/4 tsp salt
70ml cold heavy cream
1 large egg + cold fresh milk that makes 140ml of mixture
  • Sift the flour, salt, confectioner's sugar and baking powder into a large mixing bowl.
  • Then add in the cold butter cubes. Knead in with your fingertips, making sure the butter is not melting. If it is, return it to the fridge and let chill for 10 minutes.
  • Once the butter has mixed in, the mixture will look like fine bread crumbs. Add in heavy cream and the egg milk mixture. Stir in gently and mix till just combine. Please do not overmix, just enough to not see any white lumps.
  • Chill the mixture again in plastic wrap for at least 30 minutes this time. This is crucial as you do not want the butter to melt.
  • Line a baking pan with parchment paper.Take out the chilled dough and roll out to about 1" thick. Using a cutter of your choice, dip in flour and cut out the dough.
  • Chill the cut out dough again (I know I know hahaha) for 10 to 15 minutes. In the meantime,
    preheat the oven to 200C. 
  • Bake the dough for 15minutes till top is golden brown. (no egg wash necessary)
  • Let cool slightly before serving.
 Super happy that the biscuits turned out so tall! Yay! Smear on some whipped butter and sweet homemade strawberry jam and I am good! Great for breakfast, tea or even for savory dishes! 

Do try this recipe out and tag me on Instagram or leave a comment here to tell me how did yours turned out. :) Thanks!

Okay, gonna go get some shut eyes. Till next time folks! ;)


Baby Sumo said...

Looks good! Standing tall and proud :)

Mich PieceofCake said...

Wow I need some of these scones with cream and jam for tea right away!

Md Imran said...
This comment has been removed by a blog administrator.
My Little Space said... this biscuit so much. Haven't been baking much lately. Yours look awesome delicious. Enjoy your day.
Blessings, Kristy

Anonymous said...

Hi, can I confirm the amount of cake flour used is as much as 3750g?


Anonymous said...

Hi, can I confirm that the flour used is 3750g?

Anonymous said...

Hello! Thanks so much for sharing this recipe. Really looking forward to trying it out soon:) Would like to ask about the amount of cake flour required, as 3 kg looks a bit too much for the amount of butter used.

Anonymous said...

Hello! Thanks so much for sharing this recipe. Really looking forward to trying it out soon:) Would like to ask about the quantity of cake flour needed, as 3kg looks quite a lot considering the amount of butter used. Thank you!!

Chiu Yen Phua said...

Hello! Love your blog so much! Could you do me a favour and link up my food blog on your blog?

Thank you so much!

Warm Regards
Chiu Yen

Jeannie Tay said...

Looks lovely! Really that much flour or a typo error from lack of sleep:P

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Honey Bee Sweets said...

Thank you everyone that has left lovely comment! Yes there was a typo in the flour which should only be 375g. Thanks again for dropping by!