I am very excited to announce that I will be participating in a program through The Real Women of Philadelphia! Philadelphia Cream Cheese has partnered with Paula Deen to find the next big cooking stars, and they are looking all across the country, from food bloggers to working moms to people just starting out to cook – everyone has something to bring to the table, so they are leaving no stone unturned. I hope that you will all visit The Real Women of Philadelphia’s website to see how you can participate in the contest. From now until May 29, 2011, you can enter to win a chance to contribute to a cookbook and even win $25,000! It’s going to be a stiff competition, but it’s all in good fun and plus, you get to be creative with Philadelphia Cooking Creme and Cream Cheese! Drop by the site and let me know what recipes inspire you, and also check out what other bloggers are creating with Philadelphia Cream Cheese products.
Philadelphia Cream Cheese is really versatile and lends itself to a number of different dishes. It’s not just for slathering on top of a bagel anymore (although that may be the best way to enjoy it, in my opinion)! I wanted to start off with something traditional, but still fun and interesting. I don’t have any biscuits on my website yet, believe it or not, so I thought that since they are a great way to start the perfect meal, they’d be just the thing to get everyone excited about participating in this contest! My husband considers himself to be a biscuit connoisseur, and we’ve been to many, many restaurants in the city trying to find the best biscuit available. These, however, are a close second! The Philadelphia Cooking Creme lends itself very well to this recipe, because it is a lot like crème fraiche, which we all know that I absolutely adore. Philadelphia Cooking Creme is, however, much more widely available and tastes great! and I love the light, flaky crust on these biscuits, contrasted with the soft, butter interior. The fennel adds a nice bite and a wonderful aroma, but you can really add anything to these, or leave them plain! Make sure to spread a little butter on top or dip them in some gravy – you won’t regret it!
This is a sponsored review from BlogHer and Kraft.
Combine the flour, baking powder, baking soda, salt, and sugar.
Add the cubed butter to the flour mixture.
Using clean hands or a pastry cutter, combine the butter with the dough until a coarse crumb forms.
Whisk together the Philadelphia Cooking Creme and heavy cream. Save the milk for if you need it later.
Add the wet mixture to the dry mixture and beat until just combined. If the dough needs more moisture, add another tablespoon of milk.
Add in the fennel, then roll the dough out onto a well floured surface.
Cut out circles of dough with a cookie cutter or a glass.
Beat your egg with a little splash of water, then brush a little bit over the tops of the biscuits. Bake at 400 degrees F for 15 minutes or so, until golden.
Allow to cool a bit before serving with some butter with dinner.
- 2 cups all-purpose flour, plus more for rolling
- 1 tablespoon fresh baking powder (no more than 3-4 months old, as it looses it “umph” after that amount of time, and you want light, fluffy biscuits!)
- ¼ teaspoon fresh baking soda (same reason as the baking powder)
- ½ teaspoon kosher salt
- 2 tablespoons granulated sugar
- 6 tablespoons very cold unsalted butter, cubed
- ½ cup very cold Philadelphia Cooking Creme
- 3 tablespoons very cold milk (I recommend 1%)
- 1 tablespoon fennel seeds
- 1 egg, lightly beaten
- 1 tablespoon water
- Preheat your oven to 400 degrees F. In a large bowl, combine your flour, baking powder, baking soda, and salt. In another bowl, combine your granulated sugar and brown sugar, then add it to the flour and mix until combined. Add in the cubed butter, and with either clean hands or a pastry cutter, blend the butter into the flour mixture until a coarse crumb forms.
- Whisk together the Philadelphia Cooking Creme and the milk, then add it to the butter mixture and beat until just moistened. Fold in the fennel seeds, but be careful not to overwork the dough or else you will have dry biscuits.
- Now, you can either make drop biscuits, or you can roll the dough out. Rolling it out makes for prettier biscuits, but they will still be delicious if you spoon them out. For drop biscuits, drop 2 tablespoon-sized dollops onto a grease and/or lined baking sheet, about 2 inches apart. To roll them out, lightly flour a work surface, your hands, and a rolling pin. Turn half of the dough out onto your work surface, and roll it out to about ½ inch thick. Cut out biscuits with a circular cutter until you have no more dough left. Place on a grease and/or lined baking sheet.
- Whisk together the egg and water, and brush over the tops of the biscuits for a nice sheen. Bake for 15-20 minutes, until golden. Allow to cool for a few minutes on the baking sheets before removing. These are best enjoyed warm, but are great room temperature, too! They can be stored in an airtight container for up to 3 days.