TWD—Sweet Cream Biscuits (My Way)—Sing it!

Oh I made the biscuits, never you mind that.  Great lil’ biscuits this week chosen by Melissa of Love at First Bite. 

With half the dough I made 8 or so of these lil’ guys with my 1 1/2 inch cutter.  They were perfect for making everyone taste them with dinner.  We had breakfast for dinner (Monday), eggs, sausage and biscuits with some fresh strawberries and grapes.  I warmed the biscuits a bit, put butter on them and let the boys pick between apricot preserves and some cherry preserves I had.  They were light and flaky and way too easy to just keep eating.  Half the boys liked them and half didn’t care to eat them.  Kevin is not big on having bread with a meal and especially doesn’t care for butter and jam.  (His loss.  I know that’s almost as bad as his dislike for cake and frosting!  Poor me.  Or should I say fatter-because-of-it me?)

Perfect biscuits, I’d have to say and I do love that the dough doesn’t have butter or shortening.

The end.

NOT!  You may be wondering what I did with the other half of the dough???  Of course I played around!  After going straight-laced with the Swedish Visiting Cake last week, I really felt like changing things up a bit around here.  While making the biscuit dough, I noticed it is very similar to my favorite scones recipe, which of course, I’ve gotten the recipe for from none other than Chef Paige at one of her fabulous cooking classes I’ve taken.  Paige’s scones have more sugar (1/4 cup), so just to go halfsies, I put in two tablespoons of sugar in these biscuits instead of two teaspoons called for in the biscuit recipe.  Dorie suggested using cake flour for some of the flour and that is what I did, since I always have cake flour on hand for my favorite chocolate chip cookies.  Since ya’ll know I couldn’t dare go two weeks without adding chocolate to a TWD recipe, I took that half of dough (each half was 10 oz. of dough) and I added a good tablespoon of mini chocolate chips, as well as about 1/8 cup toasted chopped pecans and 1/8 cup toffee bits.  I carefully folded these things in to the dough and tried not to handle it too much.  I rolled it out and cut out 8 nice lil’ scones, brushed them with cream and sprinkled some turbinado sugar on top.  Baked them for 12 minutes.   Oh, I thought about going fruity, but I just couldn’t do it.  Have you ever tried toffee in your scones?  Ya gotta, I’m just saying.  See--

Doesn’t quite do it for you?  How about this?

We’re moving.  That means, I need to clean out our fridge, by like, next week.  I found a little container, only about 1/4 cup, of some homemade caramel.  I have no idea what recipe it was from or even really how long it’s been there.  But I warmed it up just a bit in the microwave and took just a little tiny taste to see if it was still good.  (It looked fine, I would not have tasted it if there was green fuzz on it or anything! ;)

The caramel is really good.  So I thought I’d try a little on a scone (or two). I did not eat all this-at once.

“Enough Katrina, enough, yer killin’ me”.  I know, I hear ya.  But it doesn’t stop here.  These ARE sweet cream biscuits, right?  Had to try them with a little “sweet cream”.

Okay, it’s fat free vanilla ice cream, but still…

Heavenly!  And it’s a good thing I went jogging this morning!  Sigh!

Thank you, Melissa, for picking a fun one for me this week.  You can find the recipe for Dorie’s Sweet Cream Biscuits on Melissa’s blog.  You can get the recipe for Paige’s scones here.  (You can add any mix-ins to the scones you would like.  I’m hankering to try some citrus zest, dried cranberries or apricots and some kind of nuts.  Mmmm.)