First, let me say that I've got a BIG giveaway coming up on my blog! You'll have to keep coming back to check over the next few days to find out what it is, but I promise it's something you don't want to miss out on! :)
This week's Tuesdays with Dorie (TWD) recipe was chosen by Melissa of Love At First Bite: Sweet Cream Biscuits. But wait you say... it's not Tuesday! It's Saturday, and basically almost Sunday! Ok, ok, you're right. I'm super late this week with my post, but better late than never right? Really I have no excuse for posting late this week, especially when the recipe takes just minutes to prep... but, seems like I hardly have any time for baking these days :(
At first I thought I had made a mistake when I realized I had not put any butter in these biscuits. It's no mistake! These biscuits have cream instead of butter in them. I wasn't sure how they would turn out but they were surprisingly very similar to traditional biscuits.
If you look closely in the photo, you'll see that my biscuits were flower shaped :) That's because I used a cookie cutter to make my biscuits since I don't have a biscuit cutter. So how did these taste? These aren't as sweet as the name implies, and I think I may miss the nice buttery taste that comes with traditional biscuits, but if you're making biscuits at the last minute and realize you're out of butter, then these would make a great alternative.
I enjoyed my biscuits with some wild raspberry honey that I won from Blake Makes courtesy of Bee Raw. They say that the flavor of the honey comes from the flowers that the bees have pollinated and it's so true. The floral raspberry flavor in this honey is subtle, but definitely there. I really enjoyed it.
Thanks Melissa, for hosting this week. If you would like the recipe, you can find it here. Make sure you check out the TWD Blogroll, to see how everyone else enjoyed this breakfast treat!
* Recipes notes:
- Make sure you add enough cream to get the dough moist enough to stick together so it doesn't crumble when you roll it out, but not too moist to where it's too sticky to work with.
- For tips from other TWD bakers, click here.