After making the pasta primavera, I still had over a cup of half and half left in the fridge. I try not to waste anything, so I decided to use the half and half to make biscuits.
As I stated before, I'm not the best biscuit maker, but I'm willing to try again and again until I get something that resembles a nice, fluffy, buttery biscuit. I decided to use the biscuit topping recipe from a cherry cobbler I made last summer, courtesy of Martha Stewart.
My main note about the topping (and recipe in general) - it makes a LOT of biscuit topping. I made only a half recipe, and came out with 12 biscuits. Adjust accordingly for your desired quantity.
Is that enough biscuit for ya?
I always loved this topping as a stand-alone biscuit. It's slightly sweet and very light. It still tastes great with butter or my preference... peanut butter. I appreciate the non-bricklike taste of the biscuit, as did Mr. UoC.
But when summer arrives.. it's even better on top of cobbler. MMMM.
Biscuit Topping only, Cherry Cobbler from Martha Stewart/Everyday Food
- 3 3/4 cups all purpose flour, plus more for rolling
- 4 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 1 cup sugar
- 3/4 cup (1.5 sticks) very cold butter (stick it in the freezer)
- 2 cups cold heavy cream, plus more for brushing (I used half and half)
1. Preheat oven to 400 degrees. In a bowl, combine flour, baking powder, sugar, and salt. Combine and set aside.
2. Using large holes on a box grater, grate butter into flour mixture. If you don't want to use a grater, cut into very small pieces.
3. With a fork, mix in cream until dough just comes together. (I use my hands. It's easier.)
4. On a floured work surface, roll out dough to a 3/4 inch thickness with a floured rolling pin. (I used my hands to shape a rectangle. No style points today.)
5. With a knife or biscuit cutter, cut out biscuits. Arrange on a baking sheet, and brush tops of remaining cream. Bake for 20 minutes, or until tops are browned.
Serve with butter, jam, jelly, peanut butter, or enjoy plain, although they aren't as buttery as my previous biscuit escapade.
Getting up close and personal.