• Makes 4 servings
PREPARE THE BISCUITS
1 1/4 cups
1 1/2 cups
cake flour – not self-rising
cold unsalted butter – cut into pieces
Vanilla Bean (or 1 tsp Vanilla Extract instead of a 2 inch piece of bean)
heavy cream, plus more for brushing tops of biscuits
Sanding sugar – for tops of biscuits
• Preheat the oven to 425º F. Line baking sheets with Silpats (French nonstick baking mats). In a large bowl ..combine the flours, sugar, baking powder, and salt. Whisk to combine. Add the butter and using your fingers work ..the butter into the flour until the mixture resembles coarse meal. • Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds to the heavy cream, and set aside the ..pod. Add the heavy cream to the flour mixture, and stir to combine. • On a lightly floured surface, pat out dough, 3/4-inch thick. Use a 2 1/2-inch cutter to cut into 12 rounds. Place on ..prepared baking sheets, leaving about 1-inch between biscuits. Bake until golden brown and cooked through, about ..25 minutes. • Transfer to a wire rack to cool. Can be made ahead and frozen, in a resealable plastic bag, for up to 1 month.
|4 to 5
|Plums (about 1 1/4 pounds -, pitted and cut into wedges
Butter – unsalted
Whipped cream, for serving
• In a medium skillet melt the butter over medium heat. Add the sugar and vanilla pod. Cook, stirring, until sugar ..dissolves, about 2 minutes.
• Add plums and cook, stirring, until plums are slightly softened and heated through, about 4 minutes.
•Discard vanilla pod (if used).
• Split cooled biscuits horizontally. Top with plums and whipped cream.
• Serve immediately.
Recipe courtesy of: www.marthastewart.com