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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Flaky Biscuits with Lemon Curd, Berries and Cream

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Flaky Biscuits with Lemon Curd, Berries and Cream Empty Flaky Biscuits with Lemon Curd, Berries and Cream

    Post by Lobo Sat 30 Jan 2016, 10:16 pm

    Flaky Biscuits with Lemon Curd, Berries and Cream Img16l
    Flaky Biscuits with Lemon Curd, Berries and Cream
    Flaky Biscuits with Lemon Curd, Berries and Cream Translucent
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    Prep Time: 25 minutes
    Cook Time: 10 minutes
    Servings: 10
    For very light, flaky biscuits, substitute a soft winter wheat flour, such as White Lily flour, for the all-purpose flour.






    • 31

    Ingredients:


    • 2 cups all-purpose flour
    • 1 tsp. salt
    • 1 Tbs. baking powder
    • 1/4 cup shortening
    • 2/3 cup milk
    • 2 Tbs. heavy cream
    • 2 Tbs. sugar
    • 1 pint fresh blueberries
    • 1 pint fresh raspberries
    • 1 cup lemon curd
    • 1 cup heavy cream whipped with 1 Tbs. sugar

    Directions:

    Position a rack in the center of an oven and preheat to 500°F.

    In a large bowl, stir together the flour, salt and baking powder. Add the shortening and, using a pastry blender or two knives, cut the shortening into the flour until coarse crumbs form. Add the milk and, using a fork, stir until large clumps form.

    Transfer the dough to a lightly floured surface and gather into a ball. Flatten the dough with floured hands and roll out into a round 1/2 inch thick. Using a 3-inch round cookie cutter, cut the dough into 8 to 10 rounds. Transfer the rounds to an ungreased baking sheet. Gather the scraps into a ball, roll out to 1/2-inch thickness and cut out more rounds. Brush the biscuits with the 2 Tbs. cream and sprinkle with the sugar. Bake until golden and flaky, 8 to 10 minutes.

    Transfer the biscuits to a wire rack and let cool for 5 minutes. Serve the biscuits, blueberries, raspberries, lemon curd and whipped cream separately and let your guests assemble their own creations.
    Williams-Sonoma Kitchen.
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