Thursday, July 7, 2011

Peaches and Cream with Biscuits

Peaches and Cream, Raspberries and cream or Strawberries and Cream...whatever your fancy, this treat is so delicious.  I was first introduced to cream with fruit by my grandma.  She was from England and they love cream, or at least this english lady did...LOL  I have to admit, though, that it was not until I was married that I ever actually tried it myself.  BOY, did I have some catching up to do.

My first experience was with raspberries and I think I ate the whole flat of raspberries and quart of cream to the amazement and maybe embarrassment of my husband..LOL  I have since then hung up my over indulging ways and try to have this treat a few times a year.

This past weekend we were able to visit a local Farmer Market and these peaches caught my eye.  Where I am from, peaches are more of a Fall fruit.  So to have them so early was a real treat.  I have shared two different biscuit recipes for you to use.  The first recipe is one that my sister-n-law, Elizabeth, brought into the family.  Before I went gluten-free we ate these and they are really good. The second recipe is a gluten free recipe that I worked on this past week and served with the Bone Marrow Soup.

Shortcake Biscuits 

1/2 c sugar
3 c flour
4 t baking powder
¾ t salt
12 T butter, cut into small pieces
1/2 c heavy cream
2 large eggs
½ t vanilla

1.  In a large bowl mix flour, baking powder, ½ c sugar and salt. Add butter and incorporate until mixture resembles coarse meal but with some pea sized bits of butter remaining. In a medium bowl, whisk together ½ c cream and the eggs. Pour over flour mixture and mix until large clumps begin to form.

2.  Using a ½ cup measuring cup, gently pack dough, invert and tap out onto baking sheet. Repeat to form 8 biscuits. Bake @ 375 until lightly golden, about 20 minutes. Transfer to a rack to cool, about 15 minutes.

I use raw sugar when sweetening my fruit.  I love the larger granules.

Gluten Free Biscuits 

1 cup white rice flour or sorghum flour
1/2 cup of millet
1/2 cup sorghum
1/2 cup of tapioca starch
1 tsp. xantham gum
2 T. baking powder
1 tsp. salt

6 T. solid vegetable shortening
4 T. butter, soft
1 cup milk

1.  Preheat oven to 425 degrees.  Place pizza stone in oven to preheat. You can use a cookie sheet too.

2.  In a large bowl combine all of the dry ingredients.  Using a whisk, blend dry ingredients well.

3.  Add the shortening and butter.  Using a pastry cutter, cut into flour until the flour looks like small pebbles. 

4.  Gently add milk and form dough.  Try not to over mix.

5.  Using rice flour, sprinkle on to the counter and tip dough out of bowl.  I used my fingers to press dough to the thickness I needed my biscuits to be....about 1/2 inch.  I used a small circle cutter.  Remove stone from oven and place biscuits on stone, return to oven.  Bake for 12 minutes.  If the biscuits are larger, then you may need to bake them for a little bit longer.  I was able to get 40 small biscuits ( a little bit larger than a quarter when precooked)...we like bite size because they fit into the bowl better.

These biscuits are flaky, soft in the center...perfect for using with soups. I did not add any sugar to this recipe because I like it that way.   I can use it with savory meals or with sweet treats.  If serving with whip cream, the sweetness will come from this and the fruit.  Feel free to add sugar if you want it a bit sweeter.  If you choose to add this, start with 1T. of sugar.  ENJOY

These biscuits are the GF version. ENJOY!

Written by Sherron Watson

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