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Home Sour Cream Substitution With Vinegar

CREAM BISCUITS WITH CRYSTALLIZED GINGER Recipe

Ingredients

How to make it

  • 1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Line baking sheet with parchment paper.
  • 2. Whisk together flour, ginger, sugar, baking powder, and salt in medium bowl. Add 1 1/4 cups cream and stir with wooden spoon until dough forms, about 30 seconds. Transfer dough from bowl to countertop, leaving all dry, floury bits behind in bowl. In 1 tablespoon increments, add up to 1/4 cup cream to dry bits in bowl, mixing with wooden spoon after each addition, until moistened. Add these moistened bits to rest of dough and knead by hand just until smooth, about 30 seconds.
  • 3. Shape the dough into a round, 3/4-inch thick. Following directions below, cut into rounds with a biscuit cutter or cut into wedges with knife. Place rounds or wedges on parchment-lined baking sheet, brush with 1 tablespoon heavy cream and sprinkle with 1 tablespoon sugar. Bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking.
  • NOTE: Bake the biscuits immediately after cutting them; letting them stand for any length of time can decrease the leavening power and thereby prevent the biscuits from rising properly in the oven.
  • Variation: Add 2 ounces sharp cheddar cheese (1/2 cup), cut into 1/4-inch pieces into dough, or 2 tablespoons minced fresh herbs.
  • CINNAMON SWIRL CREAM BISCUITS:
  • 1. Adjust oven rack to upper-middle position and heat oven to 425 degrees.
  • 2. Stir together brown sugar and cinnamon in small bowl; set aside.
  • 3. Whisk together flour, sugar, baking powder, and salt in medium bowl. Add 1 1/4 cups cream and stir with wooden spoon until dough forms, about 30 seconds. Transfer dough from bowl to countertop, leaving all dry, floury bits behind in bowl. In 1 tablespoon increments, add up to 1/4 cup cream to dry bits in bowl, mixing with wooden spoon after each addition, until moistened. Add these moistened bits to rest of dough and knead by hand just until smooth, about 30 seconds. Roll dough into 9- by 12-inch rectangle, about 3/8 inch thick.
  • 4. Brush surface of dough rectangle with melted butter and sprinkle evenly with brown sugar mixture. Following illustrations below, roll, cut into 8 rounds, flatten, and arrange biscuits in ungreased 10-inch pie plate; bake until golden brown, about 25 minutes.
  • 5. While biscuits are baking, whisk together egg white, confectioners’ sugar, and vanilla in small bowl until smooth and glossy, about 1 minute. Spread icing over hot biscuits.

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The Cook

choclytcandy Dallas, Dallas

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