Since I made biscuits during the holidays, I have been craving them again and a new recipe just landed on my desk I needed to try it out. The truth is that I enjoy working the dough with my hands. There is something magical and relaxing all at once.
Those Cloud Biscuits are almost like a flaky cookie than your typical biscuits. Shorter in height but delivers the same great flavor.
What is a Cloud Biscuit?
Light and flaky and rich in flavor due to the addition of the egg.
The difference between a regular drop biscuit and a cloud biscuit is the milk content. The drop biscuit has a higher content of milk thus the texture and consistency of the biscuit is fluffier, less like a cracker.
Keep in mind that the cloud biscuit will not rise like your other biscuits.
You can enjoy them either as a sweet for dessert or as a savory and on the late afternoon or cocktail time snack. Either way, very tasty and fun.
I had them with butter and jam and with mascarpone and jam that I made a few months ago. Perfect either way as the biscuits takes on the sweetness of the jam.
I also had them with prosciutto and it was a great alternative to a cracker.
With the holiday season upon us, they will be fantastic for the work party or for New Year’s Eve with champagne.
It will not hurt to have a few on hand just in case of quick friends drop in.
- Make sure that your milk and eggs are at room temperature. Let them rest before using them as the cold will stop them from becoming fluffy. Trust me as I have done that and had to restart.
- Do mix the milk and egg until frothy.
- Let the dough rest for 10 minutes as directed in the recipe.
- Yes, these cloud biscuits only require 1 tablespoon of sugar which is perfect to serve either with sweets or savory.
- Make sure you do not overmix it.
- Buy good shortening and use only fresh.
- When you are ready to cut them into rounds, make sure that the round disks are covered with flour. This will allow for easy separation of the biscuits. My favorite flour is King Arthur
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Recipe adapted from Ian Knauer “The Farm” cookbook
Equipment and ingredients used to prepare this recipe
- 30 mins total
- 15 mins prep
- 15 mins cook
- serves 12 servings
Preheat oven to 450F. Position the rack in the upper third of the oven.
In another small bowl whisk together the milk and egg and add it to the dry ingredients all at once. Using a fork stir the dough together until it separates from the bowl walls and follows the fork around the bowl. Let the dough stand for 10 minutes, then transfer the dough to a heavy flowered work surface and dust the top of the dough well with flour. Pat the dough gently into a ¾ inch thick disk. Cut into a 2-inch round.
Bake the biscuits on an ungreased baking sheet until golden, 12 to 15 minutes.
Originally published on April 17, 2020, updated on November 23, 2021
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