Whole Wheat Biscuits with Cabernet Berry Jam and Cream

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Saturdays.

There’s nothing quite like em, right? The burdens of work don’t exist. The alarm clock is in remission. And all is right in the world.

So lets make the most of it, shall we?

Here’s the deal. My husband is leaving for London tomorrow, for some work abroad. Inspired by the ways of the British peeps, I decided to bake some homemade biscuits with jam and cream.  You know, like the kind you have with afternoon tea. Except this jam has a twist. And the cream is up to you.

First off, my Minnie Mouse apron spearheaded this one:)

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To make the biscuits I just started with 2 cups of whole wheat flour, which I ground myself from whole wheat berries(Vitamix, to the rescue!);  but any flour of you choice will do.

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Add about 4 tsp of baking powder, 1 tsp baking soda, and 1/3 tsp salt. Then cut small chunks of ¼ cup cold unsalted butter into this mixture. Fork it into the dry mix until it forms small round sized doughy balls. I should work on my grammatical descriptions. Or use this nifty tool I got from my Mama.

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Add 1 cup of almond or rice milk, with 1 tsp of vanilla. You can use whatever milk you have in your fridge. Stir the sticky dough together. Roll it with your hands for a few minutes. Work it work it work it.

Then roll it out on a floured surface, to the thickness of your choice.  I did about ¼ inch thick. Use a small cup to cut out circle shaped biscuits and lay biscuits on ungreased cooking sheet. Nice and easy.
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Bake at 425 for 8-12 minutes. {depends on your oven and altitude}  Just keep an eye on em..

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Let cool.

Ok. The jam is the best. It’s the easiest, and the best. Take your favorite jam. Add your wine of choice. Done.

{I did about ½ cup jam to 2 TBS wine. And that is a guess…because once again, I forgot to measure}
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I was out of our favorite (FIG preserves) so I used this berry blend. It’s mostly strawberries. It smells and tastes like childhood to me. I grew up running through strawberry fields and picking buckets of them with my mom, sister, and cousin every summer in Indiana.

Shake it up in a jar. Set aside.

Cream. Here’s where you decide what you’re in the mood for.

Rich creamy cream? Your base will be {CREAM CHEESE}.

Fluffy whippy cream? Your base will be {HEAVY WHIPPING CREAM}

The heavy whipping cream would need to be whipped with beaters for a few minutes to get that fluffy light consistency.  If cream cheese was chosen, heat it 15 seconds in microwave to soften.

Whichever cream chosen, ADD vanilla extract and lemon juice. I guesstimated ½ cup cream with 1 tsp of lemon juice and 1 tsp vanilla. Keep it simple. Taste and add as you wish.

Take a warm biscuit, put on a dollop of cream, and top it off with that mulled jam we made. It is heavenly.

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In honor of foggy-London-town where my husband will be spending some time, enjoy this treat with a hot cup of tea. Cheers!

from my Tiny Kitchen,

glorieanna

 

 

 

 

 

 

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