Wheatberry biscuits with whipped cream and raspberries
Makes 10 biscuits
Ingredients:
- 1 1/2 Cups Keith's Best flour
- 1 2/3 Cups Wheatberry flour
- 1 Cup Sugar
- 1 Tbsp. & 2 tsp. Baking powder
- 1 tsp. Baking soda
- 1/2 tsp. Salt
- 1/2 lb. Cold butter
- 2 lemons Meyer Lemon Zest
- 3/4 Cup Crème Fraiche
- 1 Cup Buttermilk
- 1 (8-oz) container Whipped Cream
- 1 Cup Fresh Raspberries
- 1 Cup Fresh Blueberries
- Weight out all the dry ingredients (flour, sugar, baking powder, baking soda and salt) and place in a large bowl.
- Mix together all of the wet ingredients (lemon zest, crème fraiche and buttermilk) in a separate bowl.
- Cut butter into 1/2 inch cubes and add to the dry bowl.
- Mix by hand until the mix gathers into a pebble state.
- Add in the wet ingredients and mix until a dough starts to form.
- Flour the table and flip the bowl, quickly, onto the table.
- Roll the dough out into a rectangle shape approximately 10"x14".
- Fold the dough in half (about 10"x7") rotate and flour table.
- Roll out again to about 10"x14" and fold. Repeat one more time for a total of 3 folds.
- Roll out dough to a height of about 1¼" inch tall (the width doesn't matter at this point).
- Cut the dough with a 2½ ring cutter getting as close to the edges of the dough as possible.
- The left over dough can be pressed together and cut out (note: do not mix the left over dough).
- It is best to refrigerate at least 1 hour before baking in order to relax the dough.
- Preheat oven to 350 degrees
- Brush the biscuits with egg wash and dust with brown sugar.
- Bake for 15 min, rotate and bake for another 10-15min, but not more than a total of 30 minutes.
- Let cool. Place a dollop of whipped cream on top of the biscuit and 2-3 spoonfuls of fresh raspberries and blueberries.
- Enjoy!
