Biscuits and Bacon

So, here we are again.  Surplus ingredients that need using are staring at me, accusingly.  I have my dairy products delivered by Smith Brothers and a pint of sour cream is one of the things they bring.  Usually I have no problem going through it, but somehow I ended up with a stack of them in the fridge.  While sour cream does have a long shelf life, it seemed to me that three pints was excessive.  I used one last night for Sour Cream Chicken (recipe to follow) and whipped these up for today’s Brunch.

2 Cups Flour

1/4 Cup Sugar

1 Tablespoon Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon Salt

1/2 – 1 Cup Dried Sour Cherries (or other dried fruit – Apricots are nice)

4 Tablespoons Butter (cubed & chilled)

8 Ounces Sour Cream

1 Egg (seperated)

1 teaspoon Vanilla

grated fresh nutmeg (enough to cover the sour cream like a dusting of snow)

Preheat oven to 400°.

Place all dry ingredients in food processor and combine.  Add cherries and process until there are no whole pieces remaining.  Add butter and pulse until thoroughly incorporated.

In a large mixing bowl, whisk egg yolk, sour cream, vanilla and nutmeg until smooth.

Dump the contents of the food processor into the cream mixture and fold in with a spatula.

When there is no more liquid, dump on to kneading surface.  It will be a crumbly mess.  Be not afraid.

Press dough together with hands, turning,  folding and kneading  until it becomes solid.

Roll out about 1/2″ thick.  Cut with your favorite biscuit cutter or slice like a pizza for wedges.

Place on lined baking sheet (parchment or silicone) and brush with beaten egg white (I like to add a splash of water to make it looser.)

Wait five minutes and brush again.  Sprinkle with sugar and bake for 20-25 minutes, turning once for even browning.

(When looking at my pictures, remember that I always make a double batch for Brunch.  The recipe, as posted, will make enough to fill a 1/4 sheet pan, usually about 12.  In wedges, you can cut 6 or 8.)