Tag Archives: cream biscuits

Cream Biscuit Pecan Sticky Buns

Cream Biscuit Pecan Sticky BunsSome recipes I’m posting during this time are going to be super pared-down and simple, and others are…well…not. What can I say? Bakers gonna bake.Cream Biscuit Pecan Sticky BunsThese Cream Biscuit Pecan Sticky Buns came to be because I went into this time of quarantine with a ton of heavy cream in my fridge. It’s usually reserved for making buttercream for the various layer cakes I make every month, but there are no cakes on my calendar for…who knows how long.Cream Biscuit Pecan Sticky BunsSo, what to do with all that cream? Whip it, make ice cream, make biscuits, and—oh yeah—combine it with the giant bag of pecans in my pantry and roll it all into super soft, tender sticky buns. Yesssss.Cream Biscuit Pecan Sticky BunsThis is not the first time I’ve used biscuit dough to make sweet rolls on here, but it is certainly the prettiest (forgive those photos—I was a baby blogger). Assembly is super simple and, aside from the lack of rise, pretty similar to regular sweet rolls. Make a dough, make a filling, roll it all up, slice, arrange, bake over a lake of sticky pecan stuff, invert, eat. Boom, done.Cream Biscuit Pecan Sticky BunsCream Biscuit Pecan Sticky BunsCream Biscuit Pecan Sticky BunsI’ve designed this recipe to be for just nine rolls. I figure most of us don’t need more than that sitting around to taunt us from the kitchen counter. If nine still seems like too many, know that these keep remarkably well in the fridge for a few days and can be reheated on demand.Cream Biscuit Pecan Sticky BunsNow for the social distancing swaps so you don’t have to go to the store.

-Have nuts that aren’t pecans? Use ‘em.

-Don’t like nuts? Leave ‘em out entirely. Nothing terrible will happen.

-Don’t have honey for the topping? Use maple syrup, agave, light corn syrup, or golden syrup.

-Use any milk you like for the topping. I went with almond. In a pinch, you can swap the milk for 2 tablespoons of cream and 3 of water.

-Don’t have cream at all? You can use another biscuit dough. I’d be careful about making sure the dough stays cold and probably give the sliced & arranged rolls a good chill before baking.

-Feel like making traditional yeasted sticky buns? Click here. (You can leave out the bananas.)Cream Biscuit Pecan Sticky Buns

Even with all those swaps, these buns may not quite qualify as quarantine-friendly for some, but they do for me. In an effort to stay home, I’m baking with things that are already in my pantry and fridge, as we all should be. To see more social distancing bakes, click here. And if you’re more inclined to cook than bake right now, head over to my Instagram. I’m posting easy dinner recipes over there a few times a week.

For now though, have a great weekend, and for the love of yourself and everyone else, stay home and make yourself a special breakfast. You’ve earned it! We all have.Cream Biscuit Pecan Sticky Buns

Cream Biscuit Pecan Sticky Buns
makes 9 medium-large buns

Topping:
1 1/2 cups chopped pecans, divided
1/4 cup (1/2 stick) unsalted butter, cut into pieces
1/2 cup light or dark brown sugar, packed
1/3 cup milk of choice
2 tablespoons honey
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract

Filling:
6 tablespoons unsalted butter, melted and cooled slightly
1/2 cup light or dark brown sugar, packed
1 tablespoon ground cinnamon
pinch of Kosher or sea salt

Biscuits:
3 cups all-purpose flour
2 tablespoons light or dark brown sugar, packed
1 teaspoon Kosher or sea salt
1 tablespoon baking powder
1 pint (2 cups) heavy cream, cold

Preheat oven to 400F. Grease an 8- or 9-inch square pan with butter. Set aside.

Make the topping. Place pecans on a dry baking sheet. Toast for 5-7 minutes, or until fragrant. Let cool for a few minutes. Chop finely. Set aside 1/2 cup pecans for the filling.

Combine butter, brown sugar, milk, honey, and salt in a medium saucepan over medium heat. Bring to a boil, stirring occasionally. Stir constantly while mixture boils for 3 minutes. Remove from heat and stir in vanilla. Pour mixture into prepared pan—it will seem thin. Tilt pan slightly to coat evenly. Scatter 1 cup chopped pecans evenly over the topping. Refrigerate full pan while you prepare the rolls.

Make the filling. In a small mixing bowl, use a fork to whisk together butter, brown sugar, cinnamon, and salt, until it’s completely combined. Set aside.

Make the biscuit dough. In a large mixing bowl, whisk together flour, brown sugar, salt, and baking powder. Use a silicone spatula or wooden spoon to fold in heavy cream, making sure to scrape the sides and bottom of the bowl. Dough will be shaggy.

On a floured surface, roll half the dough into a 10×14-inch rectangle so that the edge closest to your body is 14 inches. Drop spoonfuls of filling over dough and use an offset knife (or butter knife) to spread it out, leaving a 1/2-inch border at the edge. Scatter on reserved pecans. Starting at the long edge furthest away from your body, tightly roll the dough toward you until you have one large cylinder. Slice into 9 pieces, and place close together in the prepared pan. Bake rolls for 25-30 minutes, until light golden and fully cooked.

Let cooked rolls rest in the pan on a rack for 3 minutes. Run a small, thin knife around the edge of the pan. Place a large serving plate (or cutting board) upside down on top of the pan. Wearing oven mitts, tightly grab the plate and the pan and flip them over, inverting the rolls onto the plate. Remove pan. Nudge any leftover topping onto the rolls and smooth to distribute evenly. Serve warm. If rolls do not release, return pan to the oven for a minute to warm the topping before trying to invert again.

Cream Biscuit Pecan Sticky Buns are best served the day they are made, but may be kept covered in the refrigerator for up to three days.Cream Biscuit Pecan Sticky BunsCream Biscuit Pecan Sticky BunsCream Biscuit Pecan Sticky Buns

Plum Cobbler

Plum CobblerI have been asked many times over the last several summers for my favorite cobbler recipe. Every time, I have referred these inquiries elsewhere—usually to Deb—because the truth is that…I don’t like cobbler. It sounds so baby-ish to say it that way, that I just don’t like an entire category of food regardless of flavor or nuance or anything else. But I just don’t like it.

Or, as you may have gathered from the title of today’s recipe, I just didn’t like it.Plum CobblerBut that was before I started a blog and spent time trying to bake with all types of seasonal produce, even stone fruit, which I previously thought should never be warmed. Pre-2015 Liz would never, ever have eaten Plum Cake or Peach Tart and definitely would have passed on Peach Pie, and she would have looked on in horror as 2019 Liz ate apricot jam on an English muffin while in Maine a few weeks ago. But the truth is that having this blog has brought me around to all these things and more, and that’s how we got to this momentous day, on which I have prepared, eaten and enjoyed a cobbler.

*bows awkwardly*

*and metaphorically*

Um, sorry. Got a little carried away there.Plum CobblerIn retrospect, I’m not sure why I ever turned my nose up at this particular category of dessert—I mean, what could be bad about fluffy biscuits baked over seasonal fruit and served with ice cream?! Too many textures, maybe? I don’t know. Perhaps I’ll figure it out one day. For now, I know that I’m a cobbler convert, thanks in no small part to the glut of fabulous plums at my local green market and a drive to bake even when my un-air-conditioned kitchen is already 85 degrees.Plum CobblerTrust me, though. This Plum Cobbler is worth heating up the house. It may very well make a believer of even the staunchest of the anti-cooked-stone-fruit contingent.Plum CobblerThe filling is made of sliced fresh plums (I used a mix of red and black), sugar, lemon juice and ground ginger for depth, and a touch of cornstarch. It’s piled into a baking dish and dotted with butter.Plum CobblerPlum CobblerNext up is the topping, which is simply my Cream Biscuit recipe with an additional tablespoon of sugar. Instead of rolling and cutting the biscuit dough as I usually would, I prefer to scoop the dough in small increments and then flatten them with my hands.Plum CobblerPlum CobblerThe flattened pieces are then arranged in a cobblestone pattern—this is where the name cobbler comes from. After brushing the dough with cream and sprinkling on some coarse sugar, everything is baked for 45 minutes, or until the biscuits are golden and the filling is bubbling.Plum CobblerPlum CobblerMaybe my favorite thing about cobbler (and crisps and crumbles) is that it’s best hot from the oven. I like to let mine cool ten minutes, just until the filling stops bubbling, before spooning it into shallow bowls and finishing it off with vanilla ice cream.Plum CobblerPlum Cobbler is tart and sweet and a bit on the syrupy side, the perfect contrast to the fluffy biscuit topping. And that’s to say nothing of the outstanding vibrant color of the filling or the way slow-melting ice cream rounds out this bowl of late summer goodness. It’s damn near impossible to resist.Plum Cobbler

Plum Cobbler
makes one 9×13-inch dish, about 12-16 servings

Plum Filling:
4 pounds plums (about 10-12 plums; I used a mix of red & black)
1/2-2/3 cup granulated sugar
1 teaspoon ground ginger
2 tablespoons cornstarch
pinch of Kosher or sea salt
1 tablespoon fresh lemon juice
2 tablespoons butter, cut into small pieces

Cream Biscuit Topping:
3 cups all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon Kosher or sea salt
2 cups (1 pint) cold heavy cream + more for brushing
1 tablespoon coarse sugar (optional)

For serving:
vanilla ice cream

Place an oven rack in the center position. Preheat oven to 350F. Grease a 9×13-inch casserole dish. Set aside.

Use a large sharp chef’s knife to pit and slice plums into wedges (I got about 12 wedges per plum). Place plum pieces in a large mixing bowl. Fold in sugar, ground ginger, cornstarch, salt, and lemon juice. Transfer filling to prepared baking dish and dot with butter.

Make the cream biscuit topping. In a medium mixing bowl, stir together flour, sugar, baking powder, and salt. Pour in heavy cream and fold into a sticky dough.

Scoop biscuit dough in ~2 tablespoon increments, flatten them with you hands, and arrange them in a cobblestone pattern over the filling. Brush the biscuit topping with more cream and sprinkle with coarse sugar, if using. Bake cobbler 45-50 minutes, or until golden on top with bubbling filling.

Let cobbler cool 5-10 minutes before serving with vanilla ice cream. Cobbler is best the day it’s made, but leftovers may be tightly covered and kept at room temperature for up to 2 days or in the refrigerator for up to 4. Reheat before serving.Plum CobblerPlum CobblerPlum Cobbler

Cream Biscuits

Cream BiscuitsWhile making dinner at work last week, I decided to throw together a last-second batch of biscuits. Instead of making buttermilk biscuits, I opted for a batch of Cream Biscuits.Cream BiscuitsWithin five minutes, I had stirred together a dough, patted it out, sliced it into biscuits, and put a full pan into the oven. In addition, I had only used one bowl and one silicone spatula, and done absolutely zero rolling and folding. I didn’t even have to worry about cutting in chilled butter—there’s no butter at all, actually!Cream BiscuitsJust five ingredients, five minutes of active work, and a twenty minute bake later, I pulled a pan of fluffy, golden biscuits from the oven.Cream BiscuitsThat got me thinking. I’ve used Cream Biscuit dough for all sorts things on this blog—yeast-free monkey bread, sliders, cinnamon rolls with too much frosting, and Thanksgiving stuffing—but I have never really given these delicious little morsels their due. Until today.Cream BiscuitsCream BiscuitsCream BiscuitsOh, yes. Today we’re talking about easy, tender biscuits that could rival any of my other biscuit recipes for taste and texture.Cream BiscuitsCream BiscuitsWe’re talking about a recipe so versatile that it can be used for everything from weekend breakfast to game day to a holiday menu.Cream BiscuitsWe’re talking about biscuits so quick and simple that they can be pulled together on a busy weeknight without a second thought…Cream Biscuits…or spread with butter and honey on a lazy Saturday morning.Cream BiscuitsIn short, this is one of those recipes so delicious and deliciously easy that it’ll make you look like Ina Garten.Cream BiscuitsSo, what are you waiting for?! Make some Cream Biscuits tonight!

Thank me later 🙂 Cream Biscuits

Looking for more biscuits? I’ve got you covered! See here & here for buttermilk biscuits, here for brown butter biscuits, here for cheese biscuits, and here for vegan coconut oil biscuits!

Cream Biscuits
makes about 16 biscuits

3 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon Kosher or sea salt
2 cups (1 pint) cold heavy cream + more for brushing (optional)

Preheat oven to 425F. Grease and flour an 8- or 9-inch square pan. Set aside.

In a medium mixing bowl, stir together flour, sugar, baking powder, and salt. Pour in heavy cream and fold into a sticky dough.

Turn dough out onto a floured surface. Give it 2-3 kneads before patting into a square that is about 1-inch thick. Flour a large, sharp chef’s knife before slicing the square into 16 biscuits. Be sure to slice directly down—do not saw.

Place biscuits close together in prepared pan. Brush the tops with more heavy cream, if desired. Bake for 20-25 minutes, or until the tops turn golden. Let biscuits cool in the pan for 7-10 minutes before serving.

Leftover Cream Biscuits are best eaten the day they are made. Leftovers will keep in an airtight container at room temperature for up to a day.Cream BiscuitsCream Biscuits

Mini Biscuit Cinnamon Rolls

 Cinnamon rolls are amazing. (Duh.) Gooey cinnamon filling rolled into soft pastry and covered in frosting–what’s not to love?!

Well…the time commitment. Even supposedly “quick and easy” recipes take three hours. The problem is the yeast. It takes a while. Like multiple-long-rises a while. Add to that the fact that working with yeast strikes fear into the hearts of many casual bakers. I’ve learned that yeast is nothing to fear, but still. When I want cinnamon rolls, I want them *now.* Not in three or six or eight hours–NOW.

I clearly have some pretty serious breakfast pastry needs. 

What if I told you that you could have some seriously good cinnamon rolls on your table in less than 90 minutes? And that you didn’t have to proof any yeast or let anything rise? Would you be interested?

Yeah, I thought so.

Enter Mini Biscuit Cinnamon Rolls. All the sweet cinnamon goodness of classic cinnamon rolls, wrapped up in a delightfully easy cream biscuit dough and positively smothered in cream cheese frosting. Oh my word, are these good. And they’re miniature, because tiny food just tastes better somehow. 

The dough base is the same as the one I used in my Scratch Biscuit Monkey Bread. It’s super easy: mix together flour, sugar, salt, and baking powder, and stir in 2 cups of cream (I said quick and easy, not healthy). That’s it. Seriously easy. I do not recommend using a regular buttermilk biscuit dough here–the butter in that dough must be kept cold, or your results will be bricks. No, thank you. This simple cream biscuit dough has no butter, so it doesn’t need to be kept absolutely frigid to bake up properly. Using this base, you can roll and flip and handle the dough as much as you want! 

    Once the dough is made, divide it in half. Take one half and roll it into a large rectangle on a floured surface. Then, take some butter that’s been spiked with granulated sugar, dark brown sugar, cinnamon, and salt, and spread it over the whole thing, leaving only a thin border. Gently roll the long edge of the dough toward your body until you have a tight cylinder. 

 Cut the rolled dough into 1-inch rolls and place them close together in a buttered pan. Repeat that process with the other half of the dough, and then bake the rolls for 15-20 minutes at 400F.  
 Make a half-batch of my cream cheese frosting, and spread it over the warm rolls. Yes, this is a lot of frosting, but that’s how I roll. <–Ha! Roll. 

Seriously, look at that.

If a metric ton of frosting isn’t your thing, you may halve the recipe. The frosting will melt into every nook and cranny of the cinnamon rolls and make everything super gooey and delicious. In fact, the frosting is so thick, I had a hard time seeing while cutting out individual rolls–but when they’re this good, I don’t care if they’re totally gorgeous. The tang of the frosting with the fluffy biscuit base and sweet cinnamon filling is just…everything. 

So, the next time you have a craving for cinnamon rolls, make these Mini Biscuit Cinnamon Rolls. In less than 90 minutes, you’ll be tucking into a full pan of amazingness, and you won’t have fretted over yeast or waited an eternity! These are perfect for any weekend morning or brunch party. Nobody can resist these sweet little rolls 😊 

 Mini Biscuit Cinnamon Rolls
makes about two dozen miniature rolls

Filling:
6 tablespoons unsalted butter, softened to room temperature
1/4 cup granulated sugar
1/4 cup dark brown sugar, packed
2 tablespoons ground cinnamon
1/2 teaspoon Kosher or sea salt

Biscuits:
3 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon Kosher or sea salt
1 tablespoon baking powder
1 pint (2 cups) heavy cream, cold

Frosting:
4-ounces (1/2 brick) full-fat cream cheese, softened to room temperature
1/2 cup (1 stick) unsalted butter, softened to room temperature
2 cups confectioner’s sugar
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract

Preheat oven to 400F. Grease a 9-inch round cake pan with butter. Set aside.

Make the filling. In a small mixing bowl, use a fork to mash together softened unsalted butter, granulated sugar, dark brown sugar, cinnamon, and salt, until it’s completely combined. Set aside.

Make the biscuit dough. In a large mixing bowl, whisk together flour, granulated sugar, salt, and baking powder. Use a silicone spatula or wooden spoon to fold in heavy cream, making sure to scrape the sides and bottom of the bowl. Dough will be shaggy. Divide dough in halves.

On a floured surface, roll half the dough into a 14×8-inch rectangle. Use an offset knife (or butter knife) to spread half the filling onto the rectangle, leaving a 1-inch border at the edge. Starting at the long edge furthest away from your body, tightly roll the dough toward you until you have one large cylinder. Slice into 1-inch pieces, and place close together in the prepared pan. Repeat process with the second half of the dough.

Bake rolls for 15-20 minutes, until light golden and fully cooked. Let cool ten minutes while you make the frosting.

In a large mixing bowl, use an electric mixer to beat cream cheese and butter until light and fluffy. Beat in confectioner’s sugar and salt, followed by vanilla. Scrape down the sides of the bowl as necessary. Drop frosting in dollops over the top of the warm rolls. Spread with an offset knife to cover the entire top of the rolls. Let set for ten minutes before serving.

Mini Biscuit Cinnamon Rolls are best served the day they are made, but may be kept covered at room temperature for up to three days.