Strawberry-Lemon ‘Biscrolls’

It’s just about summer time, and for me, that means I’m trying to bake with as much fruit as I possibly can. The stone fruit isn’t quite ready yet where I am, but the berries and the citrus fruits are–which, is what we’re doing here for today’s recipe.

Aren’t these just beautiful? The lovely swirl probably makes you think they’re breakfast rolls, right?

Well you’d be half-right, and half-wrong.

They’re a roll; and, a biscuit.

I call them, ‘biscrolls’. In a nutshell, they’re the perfect marriage between a breakfast roll, and a biscuit. I’ve been wanting to test this out for a while now, but I wasn’t sure how/if it would even work. Biscuit dough isn’t difficult to put together, but the handling is something to be mindful of. You can’t overwork it, or the biscuits will be tough. Yet the majority of breakfast rolls are made from yeast doughs that have to be kneaded quite a bit so that the gluten will develop properly.

The issue I was uncertain about going into this was whether the biscuit dough could hold up to being ‘rolled’ into a spiral without being overworked. I found a way to mitigate this issue with a little thing called patience.

I started out with my go-to biscuit recipe, adding lemon zest and lemon/vanilla extract to that dough. I kept the method exactly the same in putting it together, especially the overnight rest in the fridge. This will allow the gluten in the dough to relax, and will also thoroughly chill the dough enough to where it’s sturdy enough to be rolled the following day.

On Day 2, I gently rolled out the chilled and rested biscuit dough, spread it with chopped strawberries, butter, sugar, then rolled it up cylinder style (much like you would with regular breakfast rolls). After this, I let the dough rest again in the freezer to allow it to firm up long enough to where the spiral shape would hold up after slicing.

And, voila. I was really pleased with how these turned out, especially the texture. They’re lightly and fluffy on the inside, almost like a yeast roll, but not quite because of the biscuit technique in making the dough. The strawberries and lemons really gave them a fresh and light flavor that was exactly what I was going for. I kept these first biscrolls plain, but I do think if you have sweet tooth, they’d taste even better drizzled with a thin lemon glaze on top, like true breakfast rolls.

Best of all, the flavor possibilities are endless and adaptable for just about any fruit or time of year.

Strawberry-Lemon Biscrolls

Recipe Adapted from King Arthur Flour

Ingredients

For Biscuits

  • 6 cups all purpose flour
  • 2 teaspoons salt
  • 2 tablespoon baking powder
  • 1/2 cup white sugar
  • 12 tablespoons unsalted butter, frozen
  • 2 cups buttermilk, plus more if necessary
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon extract
  • 1 large lemon

For Filling

  • 2 tablespoons melted butter
  • 1 cup chopped fresh strawberries
  • 3 tablespoons of white sugar
  • 1 large lemon, zested

Directions

In a large bowl, combine the flour, salt, baking powder and sugar with a fork.

Using the large holes on a box grater, grate the butter into the dry ingredients and stir a few times to combine. Zest 1 full lemon into the dry ingredients and stir again. Make a well in the center of the bowl.

In a medium bowl, combine the buttermilk, and the extracts. Pour the buttermilk mixture into the well and use a large rubber spatula to stir the mixture together. If it seems a little dry you may add additional buttermilk until it forms a shaggy dough.

Sprinkle a pastry mat, wooden cutting board or wax paper with flour. Turn the dough out onto the surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the biscuits to be tough.)

Pat and roll the dough into a rectangle. Take the two opposite ends and fold them together like a business letter into thirds. Flip it upside down and pat & roll it into another rectangle, sprinkling the surface with flour if it gets too sticky. Repeat the folding process two to three more times before patting it into one final rectangle.

Wrap the dough in plastic wrap and refrigerate for at least 2 hours and up to overnight.

Spread diced strawberries on a plate lined with parchment paper. Place in the freezer for about 30-45 minutes, until they are firm to the touch.

Preheat oven to 425°. Line a baking sheet with parchment paper. Place a shallow pan of water on the bottom rack of the oven.

Sprinkle a pastry mat, wooden cutting board or wax paper with flour. Turn the dough out onto the surface, and gently roll out to a 15 x 9 rectangle. Brush the melted butter over the dough. Sprinkle the white sugar, the lemon zest and the diced strawberries on top of the dough, leaving about a 1 inch border around the rectangle clear.

Roll the dough up the same way you would cinnamon rolls, from the long side, as tightly as you can.

Keep the dough in a cylinder shape, and gently transport to parchment lined baking sheet. Place the sheet pan in the freezer for twenty minutes.

Using a sharp knife or a bench scraper, cut the dough into 10 slices. Place the ‘biscrolls’ back on sheet pan, arranging them close together so that they are barely touching.

Bake for 20-25 minutes on the middle rack of the oven, until golden brown.

Sharing at Fiesta Friday #434.

Cardamom Butter Cookies

I think I’m about ready for Spring to come and stay.

I picked up a habit a few years ago of baking for the approach of a ‘season,’ meaning even if the weather isn’t necessarily matching what I want it to be at the time, I bake for it in anticipation of its arrival.

For instance, when I baked today’s recipe, the weather was nowhere near resembling Spring. But lo and behold, today as I type this post, it’s 73 degrees fahrenheit and sunny where I am. Pretty neat.

A cookie press can be a really cool gadget to keep in your baking toolkit so long as you have the right one and are using the right cookie recipe. In case you guys were curious, this is the one that I use, and after 3+ years, it’s never given me any issues (unlike some other brands. Also, they didn’t pay me to say that, I’m just spreading the word out of appreciation for the product).

So far as the right cookie recipe, you want to stick with standard, no frills or mix-in dough (sans-baking soda) that deliver a crisp butter cookie with a short crumb. Simplicity is your best friend best here.

Aren’t these pretty? The dough comes together in minutes, and the vanilla and cardamom work really well together to give the cookie a nice balance between sweet and spice. These are perfect alongside tea and coffee.

Pro-tip: Don’t forget to freeze your baking sheets before using the cookie press, it makes all the difference in achieving a neat and sharply designed cookie!

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Cardamom Butter Cookies

Recipe Adapted from TeaTime Magazine

Ingredients

  • 1 cup unsalted butter, softened
  • 1¼ cups confectioners’ sugar
  • 1 teaspoon fresh lemon zest
  • 2 large eggs, room temperature, lightly beaten
  • 2 teaspoons vanilla bean paste or extract
  • 3 cups all-purpose flour
  • 2 teaspoons ground cardamom
  • ½ teaspoon salt

Directions

Preheat oven to 350 degrees Fahrenheit., Place about 3 baking sheets in the freezer to chill thoroughly.

In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, sugar, and lemon zest at low speed until combined. Increase speed to medium, and beat until creamy, 2 to 3 minutes, stopping to scrape down sides of bowl.

Gradually add eggs, beating until well combined after each addition and scraping down sides as needed. Add vanilla paste, beating until incorporated.

In a medium bowl, whisk together flour, cardamom, and salt. With mixer at low speed, gradually add flour mixture to butter mixture, beating until combined. (Dough will be quite thick.)

Place chilled dough into your cookie press. Press dough out onto ungreased and unlined baking sheets.

Bake until cookies are set and lightly golden, 10 to 12 minutes, rotating pans once. Let cool on pans for 2 minutes. Transfer to wire racks. Let cool completely.

Note: no one oven is the same, & different baking sheets bake cookies differently. Keeping this in mind, I will ALWAYS test bake one cookie before baking entire sheets of the whole batch, just to get a good idea of how long they should be in the oven and if I need to adjust the way I’ve cut, rolled them out, etc. I highly recommend that you do the same.)

Sharing at Fiesta Friday #429.

Strawberry Cream Biscuits and Strawberry Sauce

It’s Good Friday-Easter weekend already. That’s wild. This year is flying by.

I hope that everyone who celebrates a holiday of some kind, whether it’s a religious one or not, gets to enjoy some good food as apart of it. It’s kind of become a tradition for me to cook a nice Brunch-Brinner for our house.

I’ve actually been holding this post back for a while. I baked it right at the end of the summer, just before strawberries were finna go out of season. I made a judgment call to keep it in the Drafts folder all throughout the autumn and the long winter because I felt like it would be counterproductive and awkward to share a recipe with produce that would probably be out of season.

Now that April is winding down and the weather is starting to warm up, hopefully strawberries are starting to become more readily (and affordably) available wherever you are. If so, then I highly, HIGHLY recommend that you get into this recipe. It has two components and strawberries are all up in both.

You can incorporate just about any mix in that you want into a biscuit dough, including strawberries. However, they are very wet, especially when sliced. This can make assembling the dough somewhat messier than it may be normally, so in order to nix that issue, I froze the sliced strawberries ahead of time so that when they’re mixed into the biscuit dough, the juices wouldn’t gush out and make the dummy gummy. Don’t worry; when the biscuits bake the berries will thaw out perfectly.

Now, listen. About the strawberry sauce. Let me talk to you about this strawberry SAUCE. It’s tart. It’s slightly sweet. It’s smooth. It’s sublime, and I want it for everything. My biscuits. My pound cake. My ice cream. My toast. All of the things.

This dish is a taste of pure spring, and I think that all of you deserve to take a bite for this Easter weekend. So get to it.

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Strawberry Cream Biscuits and Strawberry Sauce

Recipe Adapted from Better Home & Gardens

Ingredients

For Biscuits

  • 2 cups flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 4 tablespoons butter, frozen
  • 1 cup fresh strawberries, hulled and diced
  • 1 1/2 cups heavy cream, or more as needed, chilled

For Strawberry Sauce

  • 2 cups fresh strawberries
  • 1/3 cups sugar
  • 2 tablespoons water
  • 1 teaspoon vanilla extract

Directions

Spread the strawberries out in a single layer on a baking sheet that you line with parchment paper or aluminum foil. Place the sheet pan in the freezer for 60 minutes, until they are very firm.

In a large bowl, combine the flour, baking powder, baking soda, and salt with a fork. Use the large holes on a box grater to grate butter directly into the frozen ingredients and stir to combine. Add the strawberries and stir together until strawberries are coated in the flour.

Make a well in the center of the bowl and pour in the heavy cream, stirring together with a fork until just moistened. If it seems a little dry you can add more heavy cream until it comes together.

Sprinkle a pastry mat, wooden cutting board or wax paper with flour. Turn the dough out onto the surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the biscuits to be tough.)  Pat and roll the dough into a rectangle. Take the two opposite ends and fold them together like a business letter into thirds. Flip it upside down and pat & roll it into another rectangle, sprinkling the surface with flour if it gets too sticky. Repeat the folding process two to three more times before patting it into one final rectangle, about 7-8 inches and 1 inch thick. Wrap in plastic wrap and refrigerate for at least 2 hours.

Preheat oven to 425°. Place a shallow pan of water on the bottom rack of the oven.

Place dough on a parchment-lined baking sheet.

Use a bench scraper or very sharp knife to trim the edges of the rectangle. Using a floured pizza cutter or knife, cut 12 to 16 squares in dough, leaving biscuits intact. Place the sheet pan in the freezer for 20 minutes. Bake in the upper half of the oven for 17-20 minutes. Serve warm with the Strawberry Sauce.

For Strawberry Sauce:  In a medium saucepan combine the strawberries, sugar, and water. Bring to simmering; cook and stir until strawberries pop and sauce has thickened. Remove from heat, then stir in the vanilla. Serve warm or at room temperature.

Sharing at Fiesta Friday #272, cohosted this week by Antonia @ Zoale.com and Angie @ Fiesta Friday.