Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside. Combine flour and baking powder in a medium bowl. Cut in cold salted butter with a pastry blender. Whisk together milk and egg in another medium bowl. Stir milk mixture into flour mixture until moistened. Drop mixture by spoonfuls onto prepared baking sheet, about 2 tablespoons per biscuit. Sprinkle tops with coarse sugar, if desired. Bake for 15 minutes or until golden brown; cool.
Biscuits made from scratch just got better! Layer your freshly baked biscuits with a citrus compote and a light and fluffy whipped topping.
Servings and Ingredients
|Citrus and Thyme Biscuits|
|1 c. Hy-Vee all-purpose flour|
|1 ½ tsp. Hy-Vee baking powder|
|6 tbsp. Hy-Vee salted butter, cold|
|¼ c. Hy-Vee 2% reduced-fat milk|
|1 Hy-Vee large egg, beaten|
|Coarse white sugar, optional|
|Citrus Compote & Whipped Topping|
|¼ c. Hy-Vee unsalted butter|
|2 tbsp. packed Hy-Vee light brown sugar|
|½ c. Hy-Vee heavy whipping cream|
|2 tbsp. Hy-Vee powdered sugar|
|1 tsp. orange zest|
|½ tsp. fresh thyme, chopped|
Things To Grab
- Baking sheet
- Parchment paper
- Medium bowl
- Pastry blender
- Small saucepan
- Electric mixer
Combine orange slices, 1/4 cup unsalted butter, and brown sugar in a small saucepan. Cook and gently stir over medium heat for 2 minutes or until butter is melted and brown sugar is dissolved. Remove from heat; cool.
Combine cream and powdered sugar in a medium bowl. Beat with an electric mixer on medium until soft peaks form. Stir in orange zest and thyme.
Cut each biscuit in half crosswise. Spoon whipped cream mixture onto each biscuit bottom. Top with orange mixture and biscuit tops.
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 75mg
- Sodium: 160mg
- Total Carbohydrates: 34g
- Protein: 5g