Begin by making a batch of sweet biscuits. I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.
Sweet Biscuits
In a food processor, combine:
1 ¾ cups flour
½ cup sugar
½ cup sugar
2 tsp baking powder
Cut in:
½ cup very cold butter cut in cubes
Pulse process until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture. Transfer from processor to a large bowl.
Mix together:
2 tsp vanilla extract
2 tbsp lemon juice
½ cup milk
Pour over the dry ingredients and toss together lightly just until a soft dough forms. Do not over mix. Roll or pat the dough out onto a flour covered board and cut out the biscuits with a biscuit cutter. Transfer the biscuits onto a parchment lined or silicone lined baking sheet about 2-3 inches apart leaving room for them to spread a little as they bake. Brush the tops with an egg wash made by whisking together 1 egg and 2 tbsp water. Sprinkle the egg washed biscuits with white sugar. Bake in a preheated 375 degree oven for 15-20 minutes or until evenly golden brown. Cool thoroughly. Makes 8 -10 biscuits.
White Chocolate Cream Cheese Filling:
8 oz cream cheese, cut in small chunks
1 ½ cups whipping cream
½ cup white chocolate chips, melted and cooled
1 tsp vanilla extract
Whip cream to soft peaks. Add cream cheese slowly, beating continuously until smooth. Melt the white chocolate chips and beat into this mixture. Chill the filling completely before assembling the shortcakes.
To assemble:
Split biscuits in half and spoon onto the bottom half of the biscuit; cover with the biscuit top and top with some bakeapple jam.
Bakeapple Jam
Simmer 2 cups bakeapples with ½ cup sugar for about 20-30 minutes. Cool completely.
1 ¾ cups flour
½ cup sugar
½ cup sugar
2 tsp baking powder
Cut in:
½ cup very cold butter cut in cubes
Pulse process until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture. Transfer from processor to a large bowl.
Mix together:
2 tsp vanilla extract
2 tbsp lemon juice
½ cup milk
Pour over the dry ingredients and toss together lightly just until a soft dough forms. Do not over mix. Roll or pat the dough out onto a flour covered board and cut out the biscuits with a biscuit cutter. Transfer the biscuits onto a parchment lined or silicone lined baking sheet about 2-3 inches apart leaving room for them to spread a little as they bake. Brush the tops with an egg wash made by whisking together 1 egg and 2 tbsp water. Sprinkle the egg washed biscuits with white sugar. Bake in a preheated 375 degree oven for 15-20 minutes or until evenly golden brown. Cool thoroughly. Makes 8 -10 biscuits.
White Chocolate Cream Cheese Filling:
8 oz cream cheese, cut in small chunks
1 ½ cups whipping cream
½ cup white chocolate chips, melted and cooled
1 tsp vanilla extract
Whip cream to soft peaks. Add cream cheese slowly, beating continuously until smooth. Melt the white chocolate chips and beat into this mixture. Chill the filling completely before assembling the shortcakes.
To assemble:
Split biscuits in half and spoon onto the bottom half of the biscuit; cover with the biscuit top and top with some bakeapple jam.
Bakeapple Jam
Simmer 2 cups bakeapples with ½ cup sugar for about 20-30 minutes. Cool completely.
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