When I come across a recipe that says it can be made ahead of time – it always peaks my interest. I love having something fresh out of the oven when people are staying with us, but I don’t want to spend my time in the kitchen I would rather be visiting with them. When I find a new recipe, I also tend to follow the recipe pretty close so I know what it is suppose to look and be like before I start making changes – which is pretty much what I did with this recipe. It was a hit in our house both warm out of the oven and cold.
Stuffed Biscuits for Breakfast (original recipe: http://news.yahoo.com/ahead-breakfast-bake-while-celebrate-160907471.html )
3 cups flour (I used organic white, but next time will mix with spelt)
1 Tbl baking powder
1 tsp baking soda
1 tsp sea or kosher salt
2 Tbl organic sugar or rapadura
1 cup buttermilk (preferably from raw milk)
1/3 cup heavy cream (whole and again preferably from raw milk)
3/4 cup (1 1/2 sticks) cold unsalted organic butter, cut into small cubes
1 cup or enough to cover jam (I used fig jam)
1/4 – 1/2 cup Dried figs, cut up into bite size pieces
4 ounces full fat cream cheese, room temperature
2 Tbl turbinado sugar
If cooking immediately, heat the oven to 400 F.
1. Coat a 9-by-13-inch baking pan with olive oil or butter.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and sugar.
3. In another bowl, whisk together the buttermilk, cream and eggs.
4. Stir the butter cubes into the flour, flattening them and breaking them up slightly. Use either a pastry cutter or I use my hands.
5. Gently stir the buttermilk mixture into the flour and butter. It should make a shaggy dough with clumps of butter clearly visible.
6. Dollop half of the mixture into the prepared pan, patting it with slightly dampened hands to cover the bottom of the pan. You will need to dip your fingers into water several times.
7. Spread the jam over the surface, coming to just a 1/2 inch from the edge.
8.Spread your cut up dried fruit over the jam.
9. Dot small dollops of cream cheese over the jam.
10.Dollop the remaining biscuit dough over the top, then sprinkle with turbinado sugar.
11. Place the pan in the freezer for 10 minutes. (If not cooking immediately, cover tightly with plastic wrap and place in refrigerator or freeze. I made it a day ahead and left in the refrigerator.)
12. Bake for 15 to 20 minutes, or until golden brown and cooked through. Serve warm.
This is good to make for a brunch or a gathering with many people. I really liked that it was not a sweet breakfast entree!