Biscuits and scones made the Southern way
Here in the heart of the South, we pride ourselves on our skills as bakers probably more so than those who live outside our region of the country. Some (you know who you are) say they can't bake. What's up with that? My guess is that it is because baking is much more of a science than cooking.
When you cook, you can let your creativity run wild -- substituting ingredients at will. But when you bake, recipes aren't simply suggestions, they're meant to be followed. You can substitute some ingredients, but others you cannot. For instance, if you're out of baking powder and think you can simply substitute baking soda, think again. Borrow some from a neighbor or make a run to the grocery store.
The yummy recipes I'll share with you today are for biscuits and scones. They're kissing cousins, with scones being almost identical to our Southern biscuits with sugar added for sweetness. European scones tend to be a bit denser in texture and normally less sweet than our American scones.
Here in the South we are blessed to have great soft flour to use in our baking (White Lily and Martha White brands), which makes our baked goods feather-light. Others outside our area can substitute cake flour and achieve almost the same success as we rely on by using our favorite Southern flours. Just remember that cake flour does not have the added ingredients of baking powder and salt.
If you're one of those who thinks you can't bake, or if you aren't a born and bred Southerner (bless your heart!), I guarantee success with the recipes I'll share with you today.
Biscuits and scones are both quick breads, relying on baking powder to give them rise. Baking powder and salt are ingredients in self-rising flour, which is what gives the "lift" and "lightness" to baked goods made using self-rising flour. If you don't have any self-rising flour, you can make your own by using the following formula: 1 cup all-purpose flour + 1 teaspoon baking powder + 1/2 teaspoon salt -- whisk or sift together. Multiply the formula to suit your recipe.
Whipping Cream Biscuits are one of the easiest things to make -- ever -- and remember I guarantee success! Three ingredients is all you need. A tiny amount of sugar is added to self-rising flour and then heavy whipping cream is stirred into the flour mixture. That's all there is to it! You can choose to either roll-out the dough on a floured surface and cut out using a round cutter, or you can simply drop into mounds on a baking sheet. Baking in a hot oven (450 degrees) ensures that these delicate and delicious biscuits reach high for the heat creating feather-light results.
Cream Cheese Biscuits are a bit more substantial though still ethereally light. The addition of cream cheese gives them a richness and a bit of complexity that is nicely balanced by the tangy buttermilk in the recipe. These biscuits need to be slightly touching on their baking sheets before going into the oven. Because they're a bit crowded, there is no where for them to go except to reach up for their rise.
Are you a scone lover (who me?) You'll come to treasure both of today's scone recipes. Bacon and Cheddar Scones are made using a top grade sharp -- or extra-sharp -- cheddar and I recommend using applewood smoked thick-sliced bacon for the very best scones. This is probably my all-time-favorite scone I have ever created. Although my recipe doesn't call for a glaze on top, I recommend dipping bites of the scone in warmed pure maple syrup (can you say, "heavenly"?).
My recipe for Carrot Cake Scones with Cream Cheese Glaze I created in honor of my best friend, Janna Erickson. It's rumored that she and husband, Eric, who have lived in Houston, Texas, for almost 20 years, will soon be making their way back to the "Real South" -- perhaps even my hometown of Greenville, South Carolina. I can't wait to get them closer to us -- road trips and girl fun! I'll be helping them move in to their forever home, bringing with me these super yummy scones loaded with toasted walnuts, raisins, tiny dried currants and warm spices, then crowned with a creamy glaze.
C'mon y'all! Let's get baking -- everyone!
TEDDI'S RECIPES
Whipping Cream Biscuits
3 cups White Lily self-rising flour
1 tablespoon sugar
2 cups heavy whipping cream
Preheat the oven to 450 degrees. Place the flour and sugar in a large mixing bowl. Make a "well" in the center of the flour. Pour the whipping cream into the center of the well and blend into the flour.
Using plenty of extra flour on a clean work surface, roll out the dough to 3/4-inch thickness (do not overwork it or the biscuits will be tough). Use a 2- or 3-inch round biscuit cutter to cut out biscuits, cutting them as close together as possible. (The key to good biscuits is to avoid having to knead or roll out the dough too many times.)
Arrange the biscuits on an ungreased baking sheet allowing a bit of space between each. Bake for 10-12 minutes, until slightly golden brown. Remove from oven and place pan on cooling rack.
Serve hot with plenty of room-temperature butter and your favorite jam, honey or cooked breakfast meats.
Cream Cheese Biscuits
4 cups White Lily self-rising flour
1/2 cup (1 stick) cold butter, cut into small cubes
4 ounces cream cheese
About 1 1/2 cups whole buttermilk
4 tablespoons melted butter, to brush over the biscuits
Additional flour as needed to roll biscuits in
Makes about 40 petite biscuits.
Preheat the oven to 500 degrees. Place the flour in a large mixing bowl. Use two forks or your fingers to cut in the butter and cream cheese, making sure not to overwork the dough; there should be small chunks and some loose flour. Make a well in the center of the mixture and add the buttermilk, gradually incorporating it into the flour. The dough will be wet.
Using plenty of extra flour on a clean work surface, roll out the dough to 1/2-inch thickness (do not overwork it or the biscuits will be tough). Use a 2-inch round biscuit cutter to cut out biscuits, cutting them as close together as possible. (The key to good biscuits is to avoid having to knead or roll out the dough too many times.)
Arrange the biscuits on an ungreased baking sheet so that they are just touching. Brush the tops with the melted butter. Place in the center of the oven and immediately reduce the temperature to 450 degrees. Bake for 16-18 minutes, until the tops of biscuits are golden brown, rotating pan halfway through baking. Remove from oven and brush with more butter.
Serve hot with plenty of room-temperature butter and your favorite jam, honey or cooked breakfast meats.
Cheddar and Bacon Scones
12 ounces applewood smoked bacon, cut into thin strips
2 1/2 cups self-rising White Lily flour
1/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon cream of tartar
1/2 cup cold butter, cut into small cubes
8 ounces sharp or extra-sharp cheddar cheese, coarsely grated
1 cup heavy whipping cream
1 large egg
Makes 12.
Cook bacon in a skillet over medium heat until fully cooked and crisp. Using a slotted utensil, transfer bacon to a paper towel-lined plate to drain. Cool bacon to room temperature.
Preheat conventional oven (not convection) to 425 degrees. Whisk together the flour, sugar, baking powder and cream of tartar. Add butter to the dry ingredients and work into the mixture until the size of peas. Stir in the cheese and cooled bacon pieces. Make a "well" in the center of the dry scone mixture.
Whisk the cream and egg until well blended. Reserve 2 tablespoons of the cream mixture to brush on top of the scones.
Pour remaining cream mixture into the "well" of dry ingredients. Blend briefly, but thoroughly. Do not overmix the scones.
Transfer the scone dough to a floured work surface. Divide dough in half. Shape each half to a 1 1/2-inch thick flat round. Cut each half into six triangular wedges. Place on a parchment- or silpat-lined baking sheet, allowing several inches of space between each scone. Brush tops of scones with reserved cream-egg mixture.
Place in center of oven and bake for about 15 minutes, until tops are golden brown and center tests done. Transfer scones to a cooling rack. Serve warm.
Especially delicious served with maple butter or with real maple syrup to dip scones in.
Carrot Cake Scones with Cream Cheese Glaze
SCONES:
2 1/2 cups self-rising White Lily flour
1/2 cup light brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 cup cold butter, cut into small cubes
1 1/2 cups coarsely grated carrots
1/2 cup raisins
1/2 cup walnuts, toasted, coarsely chopped
1 cup heavy whipping cream
1 large egg
1 teaspoon pure vanilla extract
GLAZE:
1/4 cup butter, softened
1/4 cup cream cheese, softened
2 cups confectioners' sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon milk
Makes 12.
To make the scones: Preheat conventional oven (not convection) to 425 degrees. Whisk together the flour, sugar, baking powder and spices. Add butter to the dry ingredients and work into the mixture until the size of peas. Stir in the grated carrots and toasted walnuts. Make a "well" in the center of the dry scone mixture.
Whisk together the cream, egg and vanilla. Reserve 2 tablespoons of the cream mixture to brush on top of the scones.
Pour remaining cream mixture into the "well" of dry ingredients. Blend briefly, but thoroughly. Do not overmix the scones.
Transfer the scone dough to a floured work surface. Divide dough in half. Shape each half to a 1 1/2-inch thick flat round. Cut each half into six triangular wedges. Place on a parchment- or silpat-lined baking sheet, allowing several inches of space between each scone.
Brush tops of scones with reserved cream-egg mixture. Place in center of oven and bake for about 15 minutes, until tops are golden brown and center tests done. Transfer scones to a cooling rack. Drizzle or spread with Cream Cheese Glaze while still hot.
To make the glaze: Blend together all glaze ingredients until very smooth. Drizzle or spread on hot scones. Let glaze firm up for a few minutes before serving. Serve warm.
This story was originally published April 5, 2016 at 6:30 PM with the headline "Biscuits and scones made the Southern way ."