STRAWBERRY CHEESECAKE BISCUITS WITH BLUEBERRY COMPOTE
INGREDIENTS
- 2 cups self-rising or all-purpose flour
- 3 tsps plus 1 tsp sugar
- 1 tbsp baking powder
- 1 ½ plus 1 tsp salt
- 10 tbsps cubed butter, frozen
- 1/2 cup buttermilk, cold (plus more if needed)
- 1/2 cup half and half, cold
- 1-2 slices of cheesecake (From a 12 slice cheesecake using my recipe, CLICK HERE)
DIRECTIONS
Note: If you use one slice of cheesecake your biscuits will rise more. If you use two slices your biscuits won't rise as much but will have a deeper cheesecake flavor. The choice is yours.
- Take your cheesecake and chop it up into small pieces. Place in a safe dish and freeze for 4 hours. Keep in the freezer until ready to use.
- Preheat oven to 425 °F.
- In a large bowl combine the flour and butter and chop the butter into the flour with a pastry cutter. Additionally, you can grate the butter into the flour or run them both in a food processor (not a blender).
- After the flour and butter are combined add the chopped cheesecake, 2 tsps sugar, baking powder, 1 1/2 tsp salt and mix with a whisk or fork.
- Make a well with flour mixture and slowly add buttermilk & half and half into the middle. With your hands slowly start to incorporate the dry ingredients into the milk. Continue to mix until combined ONLY. If it's too dry add a few drops of milk. Drop dough onto a lightly floured surface. Now if you like layers this part is for you. Begin to fold the dough carefully and not aggressively. It's like turning the page on a book. Fold one way. Then fold it back the other. Fold the top and then fold the bottom. Get a total of 6 to 7 folds and roll out to desired thickness. Cut with small biscuit cutter.
- Place biscuits in the freezer and chill for 1 hour before baking.
- Butter bottom of skillet and place biscuits in pan. You don't have to use a skillet but I like it. If you're making a large batch, a cookie tray is fine. Be sure to have the biscuits touching each other. For some reason, biscuits need the support of one another to rise 😆 Bake for 12-15 minutes or until golden brown (the thicker the biscuit, the longer cooking time needed). If you don't have a convention oven, rotate the tray or skillet half way through.
- Remove from oven and brush with more melted butter and sprinkle with remaining salt and sugar.
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