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Presented by Chef Timothy Groody
Flatiron Kitchen + Taphouse
Six Servings
Biscuits
2 cups flour
1/3 cup sugar
½ tsp sea salt
2 ¼ tsp baking powder
1/3 tsp baking soda
4 oz chilled butter
1 egg
¼ cup milk
¼ cup cream
In a mixer or a food processor mix dry ingredients with the butter, until it forms pea sized crumbles. If in the mixer add egg, milk and cream. Mix till the dough comes together. Place dough on work surface and knead for 1 minute. Roll to ¾" thickness. Cut in 2" rounds. Place on a parchment lined baking pan and brush with a little cream. Sprinkle with sugar and bake at 425* for 10 to 15 minutes. They should be golden on top. Coll on a wire rack.
Apple Cranberry
2 tart apples peeled and diced the size of a cranberry
1 cup fresh cranberries
1 T maple syrup
2 T sugar
2 T orange juice
1 bay leaf
1 cinnamon stick
In a medium sized pot heat syrup, sugar, oj, bay and stick. Bring to a boil. Add apples and cranberries. Cook until cranberries pop. Let cool at room temperature.
Whipped cream
¾ cup whipping cream
2 T pure grade A maple syrup
Whip cream till thick, but not to peak. Add syrup and whip till soft peak.
Assemble
Heat biscuits for 3 minutes in a 350* oven. Remove and split in ½. Place some whipped cream on the bottom layer, then some room temperature compote, then some more cream, then place top on. Sprinkle and drizzle some more cranberries on and around. Sprinkle with powdered sugar. Serve and Enjoy!!!!!
