When my younger son was home from college on spring break a few weeks ago, it rained hard, just about every day. That meant a lot of soups, stews and “things over toast” dinners. We were running low on bread one evening, so I made some biscuits instead. I’d been playing with using ricotta whey in baked goods that week, so the original version of this was made with heavy cream, ricotta whey and Greek yogurt. Realizing that not everyone has whey on hand (or cares to make ricotta, to get it), I started experimenting with other combinations of cultured and sweet milk products. This is a variation on one of them. They were all inspired by Merrill’s version of the Fannie Farmer Cream Biscuits recipe. If you don’t have barley flour, you can substitute all-purpose for it. These are terrific warm, slathered with organic cultured cream cheese. Enjoy!! ;o) - AntoniaJames —AntoniaJames
Test Kitchen Notes
These tender, delicate biscuits are a wonderful combination of bacon, chives and horseradish. I recommend using the full four tablespoons of horseradish for a nice kick. The combination of flours adds a wonderful nutty dimension, but if you don't have them all on hand, follow AntoniaJames's suggestion and substitute all-purpose flour. - biffbourgeois —Stephanie Bourgeois
1 cup all-purpose flour
½ cup barley flour
1/3 cup whole wheat pastry flour
¼ cup toasted wheat germ
1 teaspoon kosher salt
1 tablespoon baking powder (aluminum free)
1/8 teaspoon baking soda
1 tablespoon sugar
3 slices natural bacon, cooked until crisp and cut into ½ -inch squares
3 tablespoons sliced chives
3 - 4 tablespoons nice bottled horseradish (I use Bubbie’s.)
1 tablespoon of melted butter for brushing the biscuits
Preheat the oven to 425°F. Line a baking sheet with parchment.
In a large bowl, whisk together all of the dry ingredients; add the bacon pieces and chives and stir to combine.
Drain the horseradish by putting it in a fine sieve over a small bowl, and pressing down gently. Mix about two teaspoons of the reserved liquid into the melted butter.
In a medium bowl, whisk together the drained horseradish, sour cream and heavy cream.
Gently stir the wet ingredients into the dry ingredients. Stir to combine, then turn the dough out onto a floured surface and knead about ten quarter-turns. Flour your hands well if the dough seems sticky.
Put the dough onto the parchment-lined baking sheet. Shape it into a 7” disk, then cut the disk into eight wedges. Pull them apart, leaving at least an inch between each piece.
Brush with the horseradish-flavored melted butter.
Bake for 15 minutes or until a rich golden brown around the edges. (If you like them lighter, they should be done after about 13 minutes.)
When I'm not working (negotiating transactions for internet companies), or outside enjoying the gorgeous surroundings here in the San Francisco Bay Area, I'm likely to be cooking, shopping for food, planning my next culinary experiment, or researching, voraciously, whatever interests me. In my kitchen, no matter what I am doing -- and I actually don't mind cleaning up -- I am deeply grateful for having the means to create, share with others and eat great food. Life is very good. ;o)