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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: (Serves 6-12) Depending on number of biscuits per serving. 2 cups all-purpose flour (White Lily or other low protein flour is best) 3 tsp. baking powder 1/4 tsp. salt Instructions: Mix together with a whisk. Stir in 1-cup of heavy cream just until moistened. Turn out on floured board and knead lightly and pat to ½ inch. Cut with sharp small, (1 ½ inch) cutter. Press straight down to get the highest rise. Alternatively, pat into two circles ½ inch thick and cut each into 6 triangles. Brush cream on top. Bake on ungreased cookie sheet at 450 degrees for about 10 minutes or lightly browned. While biscuits are baking, make the syrup. 1/3-cup brown sugar 1/3-cup white sugar 1/2 cup heavy cream. Bring to a boil and simmer for a few minutes until sugar is dissolved and mixture is slightly thickened. With fork, carefully break biscuits apart in middle. Drizzle syrup over plate. Place biscuits on plate with top offset and drizzle with a little more syrup. Serve with strawberries or raspberries or other fruit of the season as garnish and to complement the flavor of the caramel. These are best hot, but the cold biscuits are great for very thin slices of country ham. Notes: I grew up with these biscuits served the way my grandmother made them. I have had to experiment to develop the recipe because, of course, she never measured or wrote down the recipes. This is our most requested recipe. |
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