Light and flaky, slightly rich and sweet from the cream and the berries, my family went nuts over these biscuits. I've already made them twice and I'm certain that I'll be making these again in the near future. I converted these to a gluten free version that my entire family would be able to enjoy and I was impressed! The texture, the crumb, the flavor, everything was as I hoped for the perfect biscuit. I am simply thrilled to have such an easy option for a treat now.
Whether you choose to make these biscuits in a Gluten Free version or not (I'm including both versions), these are almost unbelievably easy to make. I've never made a biscuit without butter before this and had no idea how very simple they would be. Simply mix together the dry ingredients and add the cream. Stir to combine. Knead for just a few seconds. Really, it is that easy!
COOK'S NOTE: The baking times vary a good bit, depending on how many berries you include and how large you make the biscuits. More berries makes for a wetter dough and it might take as long as 16-18 minutes, to cook the bigger biscuits.
recipe adapted from Anecdotes and Apples
Yield: 8 large biscuits or 18 small bite size biscuits
2 cups AP flour (OR 1 1/4 cup brown rice flour, 3/4 cup tapioca starch and 1/2 teaspoon xanthan gum)
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/4 cup heavy cream (add about 1/4 more for the AP flour version, but ONLY as needed)
1/2 - 3/4 cup strawberries, chopped small (about 4-6 berries)
Preheat oven to 425 degrees. Line a baking sheet with parchment or a silpat mat and set aside. Do not skip this step. The berries will burn on the bottom of the biscuits while cooking, if the baking sheet is not lined. In a medium bowl, whisk together the dry ingredients and set aside.
AP FLOUR DIRECTIONS
Add 1 1/4 cup of cream and stir just until combined, about 30 seconds. Add in the berries and lightly stir again. Dump the dough out (leaving behind any flour left in the bowl) onto a floured countertop. Use the remaining 1/4 cup of cream to moisten the flour left in the bowl and then add it to the dough on the counter. Lightly knead the dough for just a few moments, until it is smooth.
Pat the dough into a flat circle, about 3/4" thick. Use a cookie or biscuit cutter to cut the biscuits out and place on the LINED baking sheet. Bake until golden brown, approximately 13-15 minutes*.
GLUTEN FREE DIRECTIONS
Add 1 cup of cream and stir just until a dough forms, maybe 30 seconds or so. Drizzle in a bit more cream as needed, up to another 1/4 cup or so. Add in the berries and stir lightly or mix with your hands to combine. Gently knead the dough in the bowl or on a floured countertop for less than a minute. This will be sticky dough. I found it simpler to leave it in the bowl and knead it just barely. Wheat free doughs lack the gluten that makes them elastic, so this will feel and look different from other biscuit dough you might have worked with in the past.
Dump the dough onto a floured countertop and gently pat into a flat circle. Use a cookie or biscuit cutter to cut the biscuits out and place on the LINED baking sheet. (Alternatively, you can use a large scoop to mound the batter onto a LINED baking sheet and then simply shape the biscuits gently with your hands.) Bake for 13-18 minutes, until golden brown. Enjoy!