If you adore fruit baked into your biscuits or even biscuits slathered with fruity jam, then you will go bonkers for “Biscuit Berry Nests.”
Because a jumble of fresh berries is baked into an actual hole punched into each biscuit. Not only that, but those “holes” are also baked, creating regular biscuits, too.
It’s like donuts plus donut holes — but in biscuit form.
This fun little recipe is from “Hot Little Suppers” (Harper Horizon, 2021), of which I received a review copy.
It was written by Carrie Morey, founder of Callie’s Hot Little Biscuit, a South Carolina business based on her mom’s from-scratch biscuits that has now grown to encompass eateries, a food truck, and mail-order items.
Of course, you’ll find biscuit recipes galore inside, including “Cinnamon Biscuits” and “Whipping Cream Biscuits,” plus accompaniments such as “Savory Thyme Butter,” along with clever ways to use up leftover biscuits (does that ever happen?) in dishes such as “Toasted Maple Biscuit Casserole.” Since one can’t live on biscuits alone, there are also entree recipes such as “Lemony Crab Pasta” and “Salty Sticky Sweet Pot Roast.”
When I saw the photo of these clever biscuit nests in the book, I knew I had to make them. They didn’t disappoint, though, I did have to tweak the recipe in a number of areas.
I’ve been eyeing this recipe for “The Baker’s Biscuits” ever since the cookbook in which it was printed came out in September 2020.
It’s taken me this long to finally make them.
That’s because these 12 beautiful and bountiful biscuits require freezing before baking. And if your freezer was anything like mine during the pandemic, there was simply no precious inch to spare.
Thankfully, now that life is getting back to normal, so is my freezer. As we all exhale in relief, so, too, is my freezer at shouldering such a vital load for so long.
What drew me to these biscuits in particular? Unlike any other biscuit recipe I’d tried, these are made with 00 flour. Yes, the same finely-ground, Italian specialty flour that’s coveted for making the primo pizzas and pastas.
These old-fashioned biscuits, Gibson writes in the book, used to be called “Bride’s Biscuits” — OK, yes, in a rather sexist way — because it was thought that not even just-married women new to cooking could screw them up.
That’s because these biscuits have not only baking powder and baking soda in them, but active dry yeast, as well. With three leaveners, it’s nearly guaranteed these puppies will indeed rise.