RED, WHITE, & BLUE BISCUITS
I have been known to make a biscuit in my day!. I enjoy coming up with innovative ideas and playing with flavors. This is just that, I twist on the classic biscuit in the spirit of 4th of July.
ingredients
For the biscuits
1 bag Buttermilk Kitchen’s OG biscuit dry mix
45 grams (¼ cup) red, white, blue sprinkles plus more for the garnish
5 ounces unsalted butter, frozen and grated*
1 cup whole milk
For the cream cheese frosting
85 grams (about 5 ½ tablespoons) unsalted butter, softened
228 grams (8 ounces) cream cheese
½ vanilla bean, seeds scraped
½ teaspoon maldon sea salt
395 grams (2 cups) powdered sugar, sifted
1 tablespoons milk, whole
Makes 4 servings
Start by adding the biscuit dry mix to a mixing bowl. Mix in your frozen grated butter and work into the dry mix until fully incorporated and the mixture starts to resemble sand.
Create a well in the middle of the bowl and slowly add in the milk. Fold dough on top of each other until fully incorporated. Your dough should feel quite sticky. Shape biscuits with a 4 ounce scoop or a ½ cup measuring cup and drop onto a cookie sheet, leaving at least an inch of space between each one, lined with parchment paper.
Bake in a preheated 350 degree oven for 20-25 minutes, rotating 180 degrees halfway through baking.
While the biscuits are baking, make the cream cheese frosting.
Put softened butter, cream cheese, vanilla bean seeds, and sea salt in the bowl of a mixer fitted with the paddle attachment and mix at medium high speed for 2-3 minutes. Put back down to low speed and slowly add sifted sugar. Thin out with the milk, and continue to mix until incorporated. Set off to the side while your biscuits cool.
Once biscuits are cool, frost them with about 2 tablespoons of the frosting and top with more sprinkles.
*When making biscuits you should always make sure your butter is cold. Place butter in the freezer for at least 30 minutes before, this will also make it much easier to grate.
