Streusel + biscuit = Stru-bies!

June 20, 2018

Happy summer foodies,

 

Summer time, in Seattle, is here! There is crisp air, bright blue skies and sunshine all day long. Please, please, do your summer time baking either early morning or late evening. You do not want all of your ingredients getting too hot and your kitchen even warmer. 

 

 What is better than a classic buttermilk biscuit? One topped with streusel! Ta-da! Stru-bies are created. The oat-y streusel gives a nice sweetness to the tang in the buttermilk. Stru-bies pairs perfectly with vanilla ice-cream, fresh strawberries, grilled pineapple and whipped cream. It will turn into your new summer time dessert. 

 

 

 

 

Stru-bies 

Yields: 1 dozen large biscuits

Oven: 350 degrees F

Time: approx. 20 minutes

Baking equipment: Standing kitchen mixer, measuring cups, bowl, spatula, parchment lined cookie sheets, rolling pin, small round cutter 

 

Ingredients for biscuits:

3 1/2 cup all-purpose flour

1/4 cup white sugar

1 tablespoon baking powder

2 teaspoon fine sea salt

1 cup cold butter, cut into cubes

4 eggs

2/3 cup buttermilk 

Ingredients for streusel:

1/2 cup oats

1/2 cup brown sugar

1/4 cup white sugar

1 teaspoon cinnamon

1/2 stick cold butter, cut into cubes 

 

Directions for streusel:

  • Place all ingredients in a kitchen mixer with the paddle attachment.

  • Mix on low speed until clumps form, about 2-3 minutes. 

  • Set aside in large bowl. 

Directions for biscuits:

  • Place all dry ingredients in kitchen mixer with the  paddle attachment. Mix on low speed.

  • Add 1 cup cold cubed butter . Mix on low speed, until pea-size clumps form, about 2-3 minutes.

  • Combine eggs and buttermilk. Add and mix on low speed until a dough forms, about 1-2 minutes. (Hint: do not over mix! You want a tender biscuit, which means mixing the dough less)

  • Place dough on flour'd cutting board. Roll to 1/2 inch thickness.

  • Using a medium size round cutter (approx. 4 inchs width), cut biscuits out and place on parchment-lined cookie sheet.  (Hint: if you don't have a round cutter, use the edge of a tall drinking glass)

  • Re-roll dough as needed. 

  • Top with streusel. Bake for 20 minutes or until golden delicious. 

  • Serve with a smile and ice-cream.

Happy baking,

Kimm

kimm@sweetnessinseattleblog.com

 

 

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