Biscuits, Cheesy Biscuits, & Individual Berry Shortcakes: Daring Bakers

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     Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens! I love biscuits so I was excited to get started on this challenge.  I was shocked by how fast, easy, and versatile this recipe turned out to be!

     I first made the original biscuits which were wonderful with butter or jam.  Then I made a sweet version which I topped with Devonshire cream and jam.  I went one step farther and used the sweet biscuits to make individual berry shortcakes which were amazing.  They were stuffed with real whipped cream, blueberries, and strawberries.  It is such a quick and easy dessert to make for unexpected company.  I’ll be making those again soon!

     The last version I tried was a cheddar chive biscuit.  I took them into my school for a soup luncheon and they were gone before I even got to the luncheon!  Talk about a winning recipe.  I am so glad that Audax gave us this recipe to try.  I have several other versions of this biscuit that I can’t wait to make!

Basic Biscuits (scones) (recipe from Audax Artifex)

1 c. flour
2 t. fresh baking powder
¼ t. salt
2 T. frozen butter, grated
½ c. cold milk

1. Preheat the oven to 475 degrees.

3. Add in the milk and mix until it just forms a sticky dough.

4. Turn the dough onto a lightly floured cutting board. Gently knead the dough 4 or 5 times or until it is smooth. To get more layers knead the dough, fold it, then turn it 3 or 4 times.

6. Use a 2 inch biscuit cutter and stamp out 6 biscuits. Gently reform the scraps of dough and cut out 2 more biscuits.

7. Place the biscuit rounds on a baking sheet. Bake for 8-10 minutes or until they have risen and are lightly browned. Remove from the oven and cool on a wire rack.

8. Serve warm with butter and jam.

Cheddar Chive Biscuits
2 c. flour
1 T. fresh baking powder

4 T. frozen butter, grated
1 c. cold milk
¼ c. shredded cheddar cheese

2 T. fresh chives, chopped

3. Add in the milk and mix until it just forms a sticky dough.

4. Gently mix in the cheese and chives taking care not to over mix.

6. Pat the dough into a 10 x 10 square that is approximately ¾ inch thick.

8. Place the biscuit rounds on a baking sheet. Bake for 8-10 minutes or until they have risen and are lightly browned. Remove from the oven and cool on a wire rack.

9. Serve warm with butter or plain.

Dessert Biscuits and Individual Berry Shortcakes
2 c. flour
1 T. fresh baking powder
¼ t. salt
2 T. sugar
2 T. frozen butter, grated
½ c. cold milk
For the shortcakes:
1 c. sliced strawberries
1 c. blueberries
1 c. heavy cream
1 t. vanilla
2 T. powdered sugar
1. Preheat the oven to 475 degrees.

3. Add in the milk and mix until it just forms a sticky dough.

5. Pat the dough into a 10 x 10 square that is approximately ¾ inch thick.

6. Use a 2 inch biscuit cutter and stamp out 10 biscuits. Gently reform the scraps of dough and cut out 4 more biscuits.

8. While the biscuits are cooling put the heavy cream in a large mixing bowl.

10. Cut the biscuits in half. Place a spoonful of whipped cream on the bottom biscuit and layer with strawberries and blueberries. Top with the other half of the biscuit. Place a dollop of whipped cream on the biscuit then top with a strawberry or blueberry. Serve immediately.