It’s Spring right? We had Easter and Passover. The newspapers and television are advertising lawn care, flowers, and spring sales. With the cold, snow, and storms, it seems like spring will never arrive. To make myself feel better I took the best of winter and mixed it with the best of spring to make my Biscuit and Berries dessert. While it may not make spring get here any faster it will make you feel a little more like spring is on the way.
1. Wash your hands.
2. For this recipe, you will need measuring cups and spoons, a large bowl, a small bowl, a serrated knife and cutting board, a fine grater, a pastry brush, a baking sheet, and the oven.
Make your recipe your own by using different fruits, nuts, or flavorings.
If you are not allowed to use a knife or the oven by yourself, you can ask an adult for help.
ChefElla’s Biscuit and Berries (12 servings)
2 Cups A.P. Flour (may need a little extra)
2 ½ tsp Baking Powder
3 Tbl. Sugar (you will need a little extra to top your biscuits)
1¾ Cups Heavy Cream (you will need a little extra to top your biscuits)
1 Tbl. Vanilla
1 Tbl. Orange Zest (About 1 large orange)
As Needed Pan Spray
6 oz. Raspberries, Blueberries, Strawberries, Blackberries (6 oz. of each)
16 oz. Whipped Topping (Not whipped topping in a can)
3. Preheat your oven to 375F.
4. Zest your orange using a zesting tool or the fine side of a box grater.
5. Add flour, baking powder and sugar to your large bowl and mix well. In your small bowl mix the heavy cream, vanilla and orange zest.
6. Move the flour around the bowl to create a well (pocket) in the bottom of the bowl. There should still be flour covering the bottom of the bowl.
7. Pour your cream mixture into the bottom of the large bowl. Using your hands or a rubber spatula, begin to cover the cream with flour. Work the cream and flour together with your hands or a spatula until it begins to form a ball. Make sure you scrape the bottom of the bowl so that there is no dry flour left in the bowl. Knead the dough just little but do not over mix. The dough should be a little sticky, but if the dough is very wet you can sprinkle with a little more flour.
8. I made one large biscuit, but if you want to make individual biscuits you can do that also.
9. Spray the baking sheet with pan spray and place the dough onto the pan. Pat out the biscuit dough until it is about 1 inch thick. I formed my biscuit into a rectangle shape but you can make your biscuit into whatever shape you would like.
10. If you are making individual biscuits, spread a little flour onto your counter. Pat out or roll the biscuit dough until it is about 1 inch thick. For square biscuits make a rectangle and cut them with a chef’s knife. For round biscuits cut with a biscuit cutter or shaped cutter. The biscuit dough scrap can be lightly kneaded back together to cut more biscuits. Place the biscuits onto your baking sheet.
11. Brush the top of your biscuit with more heavy cream and sprinkle with more sugar.
12. Bake for about 20 minutes or until the biscuit looks like it has set and begins to look a light golden color. If you made individual biscuits they should only need to bake for about 15 minutes.
13. Remove the biscuit from the oven and let cool for 20-30 minutes. Slide your biscuit onto your cutting board. To cut the top of the biscuit off, begin by inserting your serrated knife, horizontally, tip first into the side of the biscuit about 3-4 inches so that the tip of the knife is in the middle of the biscuit between the top and bottom layer. Begin cutting using a sawing motion. Saw to the left as you cut. If you push instead of saw you will rip and break your biscuit apart.
14. Turn your cutting board a little at a time to move your way around the biscuit. By cutting this way you will make sure that you will be making a level cut around the biscuit. When you have cut all the way around the biscuit the top will be separated from the bottom. Slide a pan or cutting board under the biscuit lid to remove it.
15. NOTE: If you make individual biscuits you will not need to cut your biscuits this way.
16. Spread half of your whipped topping on the bottom of the biscuit and top with ½ of the berries.
17. Slide the top of the biscuit back onto the berries and top with whip and the remainder of the berries.
Serve your biscuit and berries with ice cream, sprinkles, toasted nuts or your favorite topping.
ChefElla’s helpers can help by:
Measuring out the ingredients
Adding the ingredients to the mixing bowl
Mixing the biscuit dough
Patting out the biscuit dough
Cutting the biscuits if you are making individual biscuits
Spreading the whip and berries
Older helpers can help by:
Cutting the biscuit
Making the recipe by themselves