Tuesdays with Dorie: Sweet Cream Biscuits

April 20, 2010 at 1:01 am | Posted in biscuits/scones, breakfast things, groups, tuesdays with dorie | 25 Comments

sweet cream biscuits

If I’ve learned anything from this week’s TWD, it’s that I make lousy biscuits.  Well, let me clear that up…these Sweet Cream Biscuits (chosen by Melissa of Love At First Bite for TWD) tasted good, especially topped with some homemade strawberry-vanilla bean smoosh, but they were not the high, flaky biscuits of my dreams.  Overworking must have been the culprit, although after seven years of baking professionally, I like to think that I know when to stop. 

But I won’t let you get me down, biscuits.  No, no…I will master you yet.  You just wait and see.

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan, or read Love At First Bite.  Don’t forget to check out the TWD Blogroll!


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  1. Let me know if you figure out the secret. The preserves make up for everything. Love your picture.

    So, are you looking for a new job yet?

  2. Ciao ! Not knowing areal biscuit and hearing all your worries I’m scared !! Yours look so delish anyway !

  3. 2 attempts, 2 versions of hockey pucks. These things would not rise! No idea what I did wrong. Trying to rise above my failure. Yours still look great though.

  4. I am not a big biscuit fan, so not sure if mine were good or not. I have been, however, enjoying everyone’s jams…yours sounds particularly good to me, and looks so pretty!

  5. I couldn’t get mine to rise much to save my life. I made 3 batches and on the third one I barely handled the dough – worrying that I didn’t handle it enough. Oh well, maybe it’s the recipe. Thanks for baking with me this week!

  6. Well, they don’t look very lousy to me! Flaky and gorgeous! And that jam…. Drool!

  7. With all the problems folks are having with biscuits not rising, I’m wondering if baking powder might be the culprit. I remember reading that baking powder does not keep and you should toss it after 6 months. I’ve started writing a date on my can of baking powder when I open it.

    • Thought of that, too, but I’m pretty sure mine’s good, b/c I go thru it quickly and I used it in other stuff that week that rose fine. I think I just need to work on a lighter touch.

  8. You show those biscuits who’s boss! I too am determined to conquer biscuit-making. One day!

  9. Strawberry Vanilla Bean Smoosh? Looks divine! 🙂

  10. I think yours look great. I loved these and wonder if mine would seem heavy and flat to other people? I work them very little, just quickly pat them into shape rather than bother with a rolling pin, and then get them right in the oven.

  11. They may not be sky high, but your biscuit is making my mouth water something fierce.
    Isn’t it funny how even when you bake for a living, some things never turn out right for you? Whenever I make sugar cookies at home, I find them highly disappointing. For some reason they just aren’t something I seem capable of making well in my own kitchen. Oh well.

  12. Gee, I thought your biscuits looked good. Especially with that yummy looking jam!

  13. Biscuits can be such a pain. It looks delicious though. I want some of that smoosh. Yummy.

  14. I love your “smoosh” What a color. It simply enhances the biscuits.
    Butter did not do this.


  15. biscuits have been giving me trouble too but I’ll keep trying! love the smoosh!

  16. I had basically the same experience – tasty biscuits but absolutely no rise! Bummer, but at least this recipe is easy enough to try, try again 🙂 Love the shot with the jam – looks yummy!

  17. This looks all very english-ey… lol doesn’t look at all like you didn’t master them. But I do understand the biscuits of your dreams! I’m far from being a pro… and all I do now is not to work them at all! LOL

  18. What a gorgeous picture! Your jam looks so delcious!

  19. So I know I’m really late to this conversation but I hadn’t been to your site in a while and was catching up (I love it by the way!). I love this recipe but it took some work. I’ve found that cutting the bisucits extra thick (I normally double the batch), adding a little extra baking powder, and letting them sit and rise for 30 minutes (I also always brush them with heavy cream and sift powdered sugar over them) before baking — it’s made all the difference for me. They end up rising beautifully! It took a couple tries but these have become my favorite, go-to biscuit recipe.

    • Thanks for the tips! I have already thought that I would make them fatter next time, but letting them rise is an excellent trick, and I will certainly remember it!!

      • I just made these for the fifth time and I was soooo careful not to overwork or over-roll. They still didn’t rise so here I am googleing “cream biscuit didn’t rise.” Thank goodness I found you! I might just try your tip tomorrow – I’m dying to make this work! Thank you!

      • Oh my gosh…that biscuit didnt work for me, either!

  20. I may be missing it, but where is the strawberry-vanilla bean smoosh recipe? It looks fabulous!

    • thanks…the smoosh was totally something i made up to save some berries that would have been bound for the trashcan a day later. i just cut them in quarters, added a little sugar (to taste), seeds of half a vanilla bean and a squirt of lemon juice. put that in a pot and heated it until it bubbled and the sugar looked dissolved. it was much looser than a jam…more like a sauce…because i didn’t add too much sugar or really cook it down for a long period.

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