Dill Pickle Cream Biscuits

Ingredients

FOR THE PICKLED INFUSED CREAM

• 1 1⁄2 cups heavy cream (35% M.F.)
• 2 cloves garlic
• 3-4 large dill pickles
• 1 Tbsp pickling spice

FOR THE BISCUITS

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp cane sugar
• ½ tsp ground black pepper
• 1⁄2 tsp salt
• 2 Tbsp finely chopped fresh fresh dill
• 1⁄4 cup grated mozzarella cheese

OTHER

• 1 large egg, whisked
• 1 Tbsp milk or heavy cream

Directions

1. For the pickle-infused cream: Combine all ingredients in a sealable container and stir to combine. Let sit in the fridge for a minimum of 4-8 hours to allow flavours to infuse. Strain cream through a fine mesh strainer and discard garlic, pickles and pickling spice. Use cream as directed below.
2. For the biscuits: Preheat oven to 425 ̊F.
3. In a large mixing bowl, stir together flour, sugar, baking powder and salt. If making savoury biscuits, add fresh dill
4. Pour almost all the cream into the flour mixture, reserving 2 to 3 tablespoons. Gently stir and fold cream into flour mixture until a soft, sticky dough forms. Turn the dough out onto the counter.
5. Pour reserved cream over any remaining flour in the bowl, then turn that onto the counter to combine with dough. (This is done to prevent over-mixing.)
6. Pat the dough into a square, fold in half, turn, and pat into a square again. Fold 3 to 4 more times.
7. Roll the dough into a rectangle, about 1-inch thick. Divide by cutting dough in half lengthwise, then across the width to create 4 equal portions. Cut each quarter in half to make 8 biscuits.
8. Place the biscuits a few inches apart on a baking sheet.
9. Mix together egg and milk or cream and brush the tops of biscuits before baking for 12 to 16 minutes, or until they are light brown around the edges, and golden brown on the bottom.
10. Allow biscuits to cool on a wire rack for 10 minutes before serving.

Pair with Dan’s Dill Pickle Leek and Potato Soup

Excerpted from Prairie: Seasonal, Farm-Fresh Recipes Celebrating the Canadian Prairies