this riff on cream scones is the perfect base for all your summer berries- try these graham cracker biscuits with a scoop of raspberry sorbet and whipped cream or topped with strawberries
graham cracker biscuits
slightly sweet biscuits or scones with subtle layers of crushed graham crackers, the perfect base for berrys and whipped cream or lemon curd!
- 2 cups AP flour
- 2 teaspoons sugar plus a little more for sprinkling
- 1/2 teaspoon salt
- 1/4 teaspoon pie spice or cinnamon
- 1 Tablespoon baking powder
- 4 Tablespoon cold unsalted butter
- 1/4 cup heavy or whipping cream
- 3/4 cup whole milk
- 1/4 cup graham cracker crumbs plus more for sprinkling
- In a medium bowl combine the flour with the sugar, spice, and baking powder, stir to combine
- cut the butter into about eight pieces and cut into the flour, you can do this in a food processor, with a pastry cutter, or by hand. IF the weather isn’t too hot I like to use my hands. alternately you can freeze the butter and grate it with large holed cheese grater and simply toss the frozen bits into the flour mixture
- combine the heavy cream and milk and slowly add to the flour mixture, add 2 tablespoons of the graham crackers and stir in with a fork until just combined, the mixture will be extremely shaggy with bits of dry flour, that’s okay
- dump out onto a lightly floured surface and pat or roll out into a 6-8 “ square and sprinkle 1 tablespoon of graham cracker crumbs over the top and then use the fold and roll method to “knead” the dough – basically folding the dough in half or thirds and rolling it out two or three times until it’s cohesive but not totally smooth.
- using a well floured biscuit cutter cut out the biscuits and place on your baking sheet or in your cast iron pan (a 10 1/2 inch cast iron is perfect)
- place in the freezer and turn on the oven to 450F
- when the oven is hot take the biscuits out of the freezer brush the tops with melted butter and sprinkle some more graham cracker crumbs and a pinch of sugar on them, drizzle any remaining butter over the top
- bake until golden on the bottoms and just browned on the tops about 12 minutes
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