When most people think of biscuits, they think Americana. Logical thinking when one considers that biscuits were, at one time, very much apart of the typical American dinner. Now days you will very seldom see biscuits on the nightly dinner table. As a matter-of-fact, you very seldom see a nightly dinner table anymore! This is rather sad as biscuits enhance any dish they are served with and when properly prepared, are wondrous and delicate joys for the mouth.
During the Edwardian era in England, biscuits were indeed rather popular for both breakfast and dinner fare. This particular biscuit was a favorite for breakfast as it has a nice slightly sweet taste and matches well with a simple pat of creamery fresh butter or some freshly made fruit preserves. It can also be served to make a wonderful brunch or garden party by simply topping the biscuit with some shaved ham or perfectly scrambled eggs.
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Ingredients needed to make Sweet Cream Butter Biscuits (makes 6):
- 2 cups flour
- 1 Tbs. baking powder
- 1 tsp. salt
- 1/2 cup butter, chilled and diced
- 1/4 cup sugar
- 1/2 cup cream
- Pre-heat your oven to 475 degrees. Line a baking sheet with parchment paper or a silicone sheet.
- In a medium bowl, whisk the flour, baking powder and salt.
- Add the butter and sugar and using a pastry blender, cut the butter into the flour until you have a crumbly texture.
- Stir the cream into the mixture to form a dough.
- Place the dough on a floured surface and knead just until the dough comes together.
- Roll the dough out to a thickness of 1-inch.
- Cut the biscuits out using a biscuit cutter or a round cookie cutter.
- Place the biscuits onto the prepared sheet.
- Place into the oven and bake 10 minutes.
- Remove the biscuits from the oven and let cool on a wire rack.
The internationally bestselling cookbook from Chef Larry Edwards, "Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals," is now in it's third printing and available worldwide in both hard cover and e-book versions. The paperback version will be released March 4, 2014.