Cream Cheese and Chive Biscuits
Cream Cheese and Chive Biscuits
From: Martha Stewart's Baking Handbook
Tasting Comments:
Me: So, so. Needs a tad more taste, maybe? Would go great
with a savory dish. Shouldn't really stand on its own.
Second Opinion:
Third Opinion:
Makes 1 Dozen
You can freeze the unbaked biscuits on a baking sheet, then store in a resealable plastic bag for up to three weeks. When ready to serve, bake them (without thawing) on a parchment-lined sheet (the baking time will be the same).
2 1/2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/4 teaspoons salt
1 TABLEspoon sugar
1/4 cup finely chopped fresh chives
1 stick (1/2 cup) unsalted butter, cold, cut into small pieces
4 ounces cream cheese, cold, cut into pieces
1 1/4 cups buttermilk
Baking Pan (2)
Parchment or Silpat
Mixer/Cuisinart for pastry blending
Rolling Pin
Bench Scraper or offset Spatula
Line a bakingsheet with parchment paper; set aside. In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and chives. Using a pastry blender, cut in the butter an cream cheese until the mixture resembles coarse crumbs with a few larger clumps remaining.
Pourin the buttermilk; using a fork, mix in buttermilk until incorporated and the dough just comes together. The dough will be slightly sticky. DO NOT OVERMIX.
Turn out the eough onto a lightly floured work surface. With floured fingers, gently knead abouat four times, until all the crumbs are incorporated adn the dough is smooth. Witha lightly floured rolling pin, gently roll out the dough to an 11 by 8 inch rectangle, about 1 inch thick. Using a bench scraper or long offset spatula to lift the ends of the dough, fold the rectangle into thirds (like a business letter). Give teh dough a quarter turn. Roll out the ough again (to the same directions), and repeat with the folding process. Wrap with plastic, and refrigerate for 30 minutes.
Return the dough to the work surface. Roll out as before, and repeat the folding process. Give the dough another quarter turn; roll out the dough one more time, again into a rectangle about 1 inch thick. Using a sharp knife, trim adn discard 1/4 inch from all sides; divide the rectangle into 12 equal squares or rectangles. Place on teh prepared baking sheet about 1 1/2 inches apart. Refrigerate for 1 hour.
Preheat the oven to 425 F. Bake, rotating the sheet halfway through, until the biscuits are golden and flecked with brown spots, 15-18 minutes. Transfer the biscuits to a wire rack to cool.
Watch the bottom of these. Preheat oven maybe to 435 and do not open the door until
you are ready to turn them quickly. There will be lots of steam (I wonder if the steam will help
them rise just a little bit?) Don't think so, becuase no eggwhites are here.
DO NOT OVERWORK when rolling and whatnot.
On July 8th, 2006
I accidentally poured 1 1/2 rather than 1 1/4 cups of buttermilk into the batch.
Had to throw in extra flour and this may have caused the biscuit to be too tough.
It wasn't so much tough as it was tasteless. I liked the chive, there was a teenie tiny
too much sugar. Cream cheese was interesting... What would go well with these?
I tasted scrambled eggs with these biscuits, but frankly, a buttermilk biscuit would have
been better able to "hit the spot." I'm holding on to this one as it will go well with
a savory dish. Just haven't thought of the right one yet.
From: Martha Stewart's Baking Handbook
Tasting Comments:
Me: So, so. Needs a tad more taste, maybe? Would go great
with a savory dish. Shouldn't really stand on its own.
Second Opinion:
Third Opinion:
Makes 1 Dozen
You can freeze the unbaked biscuits on a baking sheet, then store in a resealable plastic bag for up to three weeks. When ready to serve, bake them (without thawing) on a parchment-lined sheet (the baking time will be the same).
2 1/2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/4 teaspoons salt
1 TABLEspoon sugar
1/4 cup finely chopped fresh chives
1 stick (1/2 cup) unsalted butter, cold, cut into small pieces
4 ounces cream cheese, cold, cut into pieces
1 1/4 cups buttermilk
Baking Pan (2)
Parchment or Silpat
Mixer/Cuisinart for pastry blending
Rolling Pin
Bench Scraper or offset Spatula
Line a bakingsheet with parchment paper; set aside. In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and chives. Using a pastry blender, cut in the butter an cream cheese until the mixture resembles coarse crumbs with a few larger clumps remaining.
Pourin the buttermilk; using a fork, mix in buttermilk until incorporated and the dough just comes together. The dough will be slightly sticky. DO NOT OVERMIX.
Turn out the eough onto a lightly floured work surface. With floured fingers, gently knead abouat four times, until all the crumbs are incorporated adn the dough is smooth. Witha lightly floured rolling pin, gently roll out the dough to an 11 by 8 inch rectangle, about 1 inch thick. Using a bench scraper or long offset spatula to lift the ends of the dough, fold the rectangle into thirds (like a business letter). Give teh dough a quarter turn. Roll out the ough again (to the same directions), and repeat with the folding process. Wrap with plastic, and refrigerate for 30 minutes.
Return the dough to the work surface. Roll out as before, and repeat the folding process. Give the dough another quarter turn; roll out the dough one more time, again into a rectangle about 1 inch thick. Using a sharp knife, trim adn discard 1/4 inch from all sides; divide the rectangle into 12 equal squares or rectangles. Place on teh prepared baking sheet about 1 1/2 inches apart. Refrigerate for 1 hour.
Preheat the oven to 425 F. Bake, rotating the sheet halfway through, until the biscuits are golden and flecked with brown spots, 15-18 minutes. Transfer the biscuits to a wire rack to cool.
Watch the bottom of these. Preheat oven maybe to 435 and do not open the door until
you are ready to turn them quickly. There will be lots of steam (I wonder if the steam will help
them rise just a little bit?) Don't think so, becuase no eggwhites are here.
DO NOT OVERWORK when rolling and whatnot.
On July 8th, 2006
I accidentally poured 1 1/2 rather than 1 1/4 cups of buttermilk into the batch.
Had to throw in extra flour and this may have caused the biscuit to be too tough.
It wasn't so much tough as it was tasteless. I liked the chive, there was a teenie tiny
too much sugar. Cream cheese was interesting... What would go well with these?
I tasted scrambled eggs with these biscuits, but frankly, a buttermilk biscuit would have
been better able to "hit the spot." I'm holding on to this one as it will go well with
a savory dish. Just haven't thought of the right one yet.
posted by Skylightsky at 8:34 AM
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