Celebrity chef Carla Hall’s recent appearance at Macy’s in San Jose included a culinary demonstration of her signature biscuits, and tips on how to create those perfect flaky results. Here, she’s adapted a recipe from her new cookbook, “Carla Hall Soul Food: Everyday and Celebration” (Harper Wave, 2019), for a more dessert-like indulgence topped with a fresh blueberry compote.
Sweet Cream Biscuits with Fresh Blueberry Compote and Whipped Cream
Serves 16
Sweet cream biscuits:
8 tablespoons (1 stick) unsalted butter, plus more for the pan
2½ cups unbleached, all-purpose flour, plus more for shaping the dough
1 tablespoon baking powder (aluminum free)
½ teaspoon baking soda (aluminum free)
1 cup heavy cream
¾ cup full fat sour cream
2 tablespoons water
1 tablespoon granulated sugar
1 teaspoon salt
2 teaspoons fresh lemon zest
1 vanilla bean, split and scraped
2 tablespoons trans-fat-free vegetable shortening (Crisco is best)
¼ cup heavy cream for glazing
2 tablespoons sugar for dusting on top
Blueberry compote and softly whipped cream, for serving (see recipes below)
Directions:
Heat the oven to 450 degrees. Put the stick of butter in the freezer and freeze until hard, about 10 minutes. Butter a half-sheet pan.
Mix the flour, baking powder and baking soda in a large bowl with an open hand, using your fingers as a whisk. Set aside.
In a deep bowl or 4-cup liquid measuring cup, combine the heavy cream, sour cream, water, sugar, salt, lemon zest and vanilla scraped from the vanilla bean. Add the shortening. Blend together with an immersion blender until emulsified.
Using the large holes of a box grater, grate the cold butter into the flour. Toss until all the pieces are coated. Add the cream mixture to the flour mixture. Using a stiff rubber spatula, gently mix until there are no dry bits of flour left. The dough will be sticky.
Lightly coat your work surface with nonstick cooking spray, then flour. (The spray keeps the flour in place.)
Turn the dough out onto the prepared surface and gently pat into a ½-inch-thick rectangle. Sprinkle the dough with flour, then fold it in thirds like a letter. Repeat the patting, sprinkling and folding twice, rotating the dough 90 degrees each time. Pat the dough to a ¾-inch-thickness. It should no longer be sticky.
Flour a 2-inch-round biscuit cutter and press it straight down into the dough. Transfer to the prepared pan, placing the bottom side up. Repeat, cutting the rounds as close together as possible and spacing the rounds 1 inch apart on the pan. Stack the scraps, pat to ¾-inch-thickness, and cut again.
Brush the tops with heavy cream and sprinkle with sugar.
Bake until the tops are golden brown and crisp, about 16 minutes. Let cool for 5 minutes on the pan before serving hot with blueberry compote and a dollop of soft whipped cream.
Fresh blueberry compote:
2 cups fresh blueberries
1 cup blueberry jam
½ cup water
2 teaspoons fresh lemon zest
2 tablespoons fresh lemon juice
½ teaspoon ground cinnamon
Pinch of coarse salt
Directions:
Combine all compote ingredients in a medium saucepan over medium-high heat and cook, stirring occasionally, until fruit is soft and mixture is thickened, about 10 minutes. Serve warm. (Makes about 2 cups.)
Soft whipped cream:
½ cup heavy cream, chilled
½ cup sour cream, chilled
1 scant teaspoon sugar
½ teaspoon vanilla extract
Directions:
Place heavy cream, sour cream, sugar and vanilla in a stand mixer fitted with the whisk attachment and whip on medium-high until soft peaks begin to form. (Can be stored in the refrigerator for up to 24 hours. Transfer the cream to a fine-mesh strainer set over a bowl.)
— Adapted by Carla Hall from “Carla Hall’s Soul Food” (Harper Wave) for Macy’s Culinary Council
