Bitter Cream and Orange Biscuits
Credit: André Baranowski
(Biscuits à la Crème Sûre et à l'Orange)
MAKES 4 DOZEN
This recipe comes from the cookbook 80 Recettes de Biscuits.
1/2 cup sour cream
1 tbsp. fresh orange juice
1/4 tsp. baking soda
2 1/4 cups flour
1 tbsp. baking powder
1/4 tsp. salt
1/2 lb. softened butter, cut into pieces
1 1/2 cups sugar
1 egg
1 tbsp. finely grated orange zest
1. Preheat oven to 350º. Whisk together sour cream, juice, and baking soda in a small bowl; set aside. Sift together flour, baking powder, and salt into a medium bowl, and set aside.
2. Put butter into bowl of standing mixer fitted with a whisk. Beat on medium speed until smooth and creamy, 1–2 minutes. Reduce speed to low, add 1 cup of the sugar, the egg, and zest, and continue beating until smooth, about 30 seconds. Alternately fold flour and sour cream mixtures into butter until combined.
3. Position racks in upper and lower thirds of oven. Arrange tablespoon-size pieces of dough 2 1/2'' apart on parchment-lined cookie sheets. Sprinkle each with some of the remaining sugar. Bake until edges are golden, 12–15 minutes, turning trays halfway through baking.
sure the dough was smooth- for a few minutes it looked curdled, but it smoothed out pretty quickly after that, and thankfully the extra whisking didn't seem to make them tough. one complaint: my biscuits looked a little more like messy drop cookies, despite the fact that i used a tiny ice cream/cookie scoop. oh well. still delicious!
sure the dough was smooth- for a few minutes it looked curdled, but it smoothed out pretty quickly after that, and thankfully the extra whisking didn't seem to make them tough. one complaint: my biscuits looked a little more like messy drop cookies, despite the fact that i used a tiny ice cream/cookie scoop. oh well. still delicious! Rating: