When we went to Las Vegas ((Vegas, Baby!!)) for our anniversary last month, on the last morning there we ate the cutest little hipster breakfast place. Only served breakfast, Full of hipsters.
Joseph had the most fantastic huevos rancheros type of something ( it has PEAS in it!) and it was really good. I read the restaurant reviews and everyone said to get their cinnamon biscuits with strawberry compote.
As much as I like to thing that I do things differently than the crowd, I have also realized that when people say something is delicious, it most like IS!
And they were good, they were really good. If I went again, I would totally get the huevos rancheros, but that is only because I tried making these at home, and turns out. They are just as delicious at home.
They are so EASY and you have got to make them. Don't be scared of the words "Strawberry Compote" it really just means cooked strawberries. These also remind me of my very favorite Strawberry Shortcake, which is made with a sweet drop biscuit and then topped with strawberries and a little bit of honey. I don't like angel food cake, it is just too sweet and fluffy and yuck.
Not to be bossy, but you need to make these. And strawberries are just coming into season.
I used the new Frozen Biscuit dough, because it was so easy and I really like the evenness in how they turn out.
Ingredients:
Biscuits
2.5 cups all-purpose flour (plus a little bit for dusting)
1 tsp salt
2 Tbsp sugar
4 tsp baking powder
1 Tbsp Cinnamon
1 pint heavy whipping cream ( Yes, this can seem like a very expensive ingredient - but it replaces and expensive ingredient - butter. And does a much better job of being evenly distributed.
1 pint heavy whipping cream ( Yes, this can seem like a very expensive ingredient - but it replaces and expensive ingredient - butter. And does a much better job of being evenly distributed.
Compote
3 cups very ripe diced strawberries
2 tbsp lemon juice, freshly squeezed
2-3 tbsp sugar
Instructions:
To start your biscuits:
Preheat the oven to 400ºF.
In a large bowl, stir together the flour, salt, sugar, and baking powder until well combined.
Pour in the heavy cream and stir until a sticky ball of dough forms. Sprinkle the dough generously with flour and then turn the dough out onto a floured surface.
Gently knead the dough 2-3 times, or just until the dough feels mixed and has enough flour that it is no longer sticky. Avoid over working the dough.
Gently pat the dough down into a 6x8 rectangle, then fold it in half. Repeat this two more times. Folding the dough in this manner helps create layers within the biscuits.
After folding, pat the dough down into a 6x8 rectangle one final time. The dough should be about one inch thick. Cut the dough into 12 squares.
To bake the biscuits, place them on a baking sheet lined with parchment.
Once the oven is preheated, bake the biscuits until puffed up tall and deep golden brown on top. Depending on your oven and size of the biscuits, it should take about 16-20 minutes.
While your Biscuits are baking, make your compote:
Place the strawberries, lemon juice, and 2 tbsp. of the sugar in a medium sauce pan over medium heat.
Use a potato masher to smash them a bit and release some of their juices. Bring them to a simmer, then cook for 5 minutes, stirring occasionally.
Taste, adding a little more sugar if necessary. Let cool as long as it takes for you biscuits to finish baking.
