Strawberry-coconut creamy dreamy biscuits

So, within the last few months I have become utterly…well, obsessed with the delicious recipes over at the smitten kitchen. From this chocolate babka my mom begged me to replicate, to these insanely rich spicy brownies, the awesome creations from smitten kitchen have served as a real inspiration. 

These biscuits are so simple and scrumptious, underscoring how amazing it is that a few simple ingredients can make magic in the kitchen.  They are quite extraordinary, if I do say so myself.

look at that jammy goodness please, wow

look at that jammy goodness please, wow


I grew up on a biscuit-less diet (gasp) and only got these buttery treats on long road trips where I would insist on stopping at Cracker Barrel. Of course my glaring memory from those trips to Cracker Barrel is the intense fullness I felt after guzzling way too many biscuits. I found this recipe and decided it was time for me to venture into the kitchen and make my own warm, buttery pucks of goodness. 

These are seriously worth your while.

whiskin'

whiskin’


choppin'

choppin’


blendin'

blendin’


drizzlin'

drizzlin’


IMG_0021IMG_0024IMG_0027IMG_0036IMG_0041

Strawberry-coconut creamy dreamy biscuits
adapted from Smitten Kitchen
2 cups all purpose flour
1/4 cup coconut flour
1/4 white sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into one inch pieces
1 cup chopped strawberries
1 cup heavy cream

1. Preheat oven to 425 degrees. Line and grease a baking sheet.
2. Whisk together flours, sugar, baking powder, and salt.
3. Add the butter and, using a pastry blender, well… blend the butter and dry ingredients until left with small pea-size butter chunks in a bowl of yummy-spelling flours.
4. Very gently stir in the strawberries and coat the berries with the flour mixture. Drizzle in the heavy cream, and slowly blend the ingredients, making sure not to over work or over mix. Stick your hands in the bowl and kneed a few times. It is better to slightly under incorporate than to over mix. At least for biscuits.
5. Turn out dough on a sheet of parchment paper just in case you are like me and have this not-so-perfect tendency to be a little lazy so you don’t have to flour your counter.
6. Carefully pat down dough to about 3/4 inch thickness. Cut into squares, or into rounds, and pop into the oven for 12-15 minutes.

These are really, really good warm.

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