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
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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a whisk and a spoon 
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?
Comment by Paula— April 20, 2010 #
Ciao ! Not knowing areal biscuit and hearing all your worries I’m scared !! Yours look so delish anyway !
Comment by natalia— April 20, 2010 #
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.
Comment by Beryl— April 20, 2010 #
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!
Comment by Kayte— April 20, 2010 #
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!
Comment by Melissa— April 20, 2010 #
Well, they don’t look very lousy to me! Flaky and gorgeous! And that jam…. Drool!
Comment by Malin— April 20, 2010 #
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.
Comment by Peggy— April 20, 2010 #
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.
Comment by steph (whisk/spoon)— April 20, 2010 #
You show those biscuits who’s boss! I too am determined to conquer biscuit-making. One day!
Comment by theeclecticconnoisseur— April 20, 2010 #
Strawberry Vanilla Bean Smoosh? Looks divine! 🙂
Comment by Karen— April 20, 2010 #
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.
Comment by Carol Peterman— April 20, 2010 #
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.
Comment by Pinky— April 20, 2010 #
Gee, I thought your biscuits looked good. Especially with that yummy looking jam!
Comment by Susan— April 20, 2010 #
Biscuits can be such a pain. It looks delicious though. I want some of that smoosh. Yummy.
Comment by Kim— April 20, 2010 #
I love your “smoosh” What a color. It simply enhances the biscuits.
Butter did not do this.
http://sweetsav.blogspot.com
Comment by chayacomfycook— April 20, 2010 #
biscuits have been giving me trouble too but I’ll keep trying! love the smoosh!
Comment by spike— April 21, 2010 #
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!
Comment by Tracey— April 21, 2010 #
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
Comment by vibi— April 21, 2010 #
What a gorgeous picture! Your jam looks so delcious!
Comment by njmt32— April 22, 2010 #
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.
Comment by Emily— May 31, 2010 #
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!!
Comment by steph (whisk/spoon)— June 1, 2010 #
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!
Comment by Melissa— July 28, 2012 #
Oh my gosh…that biscuit didnt work for me, either!
Comment by steph (whisk/spoon)— July 28, 2012 #
I may be missing it, but where is the strawberry-vanilla bean smoosh recipe? It looks fabulous!
Comment by Kelsey— November 2, 2010 #
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.
Comment by steph (whisk/spoon)— November 3, 2010 #