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SWEET CREAM BISCUIT DOUGH
Large recipe: Topping for a 9 x 13 x 2-inch cobbler
Ingredients:
3/4 teaspoon vanilla extract
1 cup heavy cream
2 cups unsifted all-purpose flour
4 tablespoons sugar
3 teaspoons baking powder
Full 1/4 teaspoon salt
1 teaspoon grated Navel or Valencia orange zest
3/4 teaspoon grated lemon zest
6 tablespoons cold butter, cut into 1/2-inch cubes
Procedure:
Stir the vanilla into the heavy cream. Set aside.
Place the flour, sugar, baking powder, salt, orange and lemon zest into the bowl of a food processor.
Pulse the ingredients to blend. Distribute the butter around the bowl. Pulse 4 to 5 times. Process until the mixture forms fine crumbs, about 8 to 10 seconds. Then
pulse 4 to 5 more times. Pour the heavy cream into the bowl. Pulse 6 to 8 times or until the mixture begins to form a mass.
Do not over process.
Empty the dough onto a well-floured surface. The dough will be wet. With the help of a dough scraper, turn the dough a few times to coat it with flour. Then flour your hands, and knead the dough 4 to 5 times or just until the surface is smooth. Flatten the dough into a rectangle, and roll into the desired size.
Do not overwork. This dough should be baked soon after making.
Copyright @ 2003 by Carole Walter, CCP
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