Sunday, January 2, 2005

Layered Cream Cheese Biscuits


Layered Cream Cheese Biscuits
adapted from a recipe by Chef Michael Gagne of the Robinhood Free Meeting House

4 cups all-purpose flour
5 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
1/2 cup unsalted butter, in small chunks
4 ounces cream cheese
1 cup, approximately, whipping cream
1/2 cup unsalted butter, extra, in shavings or slivers
Melted butter for brushing

Stack two baking sheets together and line the top one with parchment paper.

In a large food processor, combine the flour, baking powder, salt, and sugar and pulse to blend. Add in the cream cheese and the first 1/2 cupbutter in chunks and pulse to make a grainy mixture, keeping the chunks of butter and cheese visible to the eye. Turn out into a large bowl. In the center, drizzle in most of the cream and mix to make a soft dough, adding more cream as necessary until dough holds together. Lightly knead on a floured work surface. Pat into a rectangle of 10 by 8 inches and let rest 10 minutes.

Roll out to 12 by 10 inches. Cover two-thirds of the dough with the slivers of butter. Fold like a letter, covering the dough once over the butter and the final third (usually the right end) inwards over the rest of the butter (you want dough touching butter). Roll the dough flatter again to make that 12 by 10 inch shape. Turn the dough (so the open ends are horizontal) and repeat the folding procedure. Do this 4 times but for the last time, roll into a thicker shape, about 8 by 10 inches. If the dough gets springy, let it rest 10 minutes or chill 10 minutes. Preheat oven to 450 F. Cut the dough into 2 inch circles. Place on baking sheet and brush with butter. Bake until golden, about 10-12 minutes. (check after 9 minutes).

1 comment:

curtis.norman said...

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