You make an interesting point! Acidifying heavy cream in the way I described (which ultimately didn't impact the recipe in the positive or negative) would be more akin to how you would make homemade creme fraiche. I was trying out a sort of "quick sour", by letting the vinegar sit with the heavy cream for about 10 minutes. Creme fraiche that you make at home by combining heavy cream with vinegar, lemon juice, or buttermilk would mature over the course of 24-48 hours at room temperature and be thicker, more funky. And creme fraiche that you purchase in the store has the bonus of added bacterial cultures, which makes for a different product than something you could make at home, and is much more delicious than the quickie version I was experimenting with :)
Me No! I've missed my No no's voice! Here it is! I'm throwing the exclamation points back at you!! But really way to go this is making water pour out of my mouth. Can you come over here and make them for me?? Ok great love you see you soon.
Yogurt is the acidified cream you were looking for. I grew up in the south and biscuit wisdom is in the air. But my mother was a hippie so there was always homemade yogurt. I used flour yogurt butter salt and baking powder. Heavenly every time. These look tasty though. Many roads to Heaven!
They can't wait for YOUUUU!
buttermilk heavy cream? isn't that just sour cream or creme fraiche?
You make an interesting point! Acidifying heavy cream in the way I described (which ultimately didn't impact the recipe in the positive or negative) would be more akin to how you would make homemade creme fraiche. I was trying out a sort of "quick sour", by letting the vinegar sit with the heavy cream for about 10 minutes. Creme fraiche that you make at home by combining heavy cream with vinegar, lemon juice, or buttermilk would mature over the course of 24-48 hours at room temperature and be thicker, more funky. And creme fraiche that you purchase in the store has the bonus of added bacterial cultures, which makes for a different product than something you could make at home, and is much more delicious than the quickie version I was experimenting with :)
ah right! so basically making the buttermilk sub but trying it with heavy cream. interesting!
These are gonna replace scones for this weeks egregious weekend baking project. Yummmmmm!!!!
Yessss! Send pics!!
Currently baking the these!! 😍
Me No! I've missed my No no's voice! Here it is! I'm throwing the exclamation points back at you!! But really way to go this is making water pour out of my mouth. Can you come over here and make them for me?? Ok great love you see you soon.
I know what I'm doing this weekend! These look amazing!
These biscuits look incredible, will be making immediately! Excited to see what's coming next...BRAVO NORA!
These look so delicious! Will bake these this weekend - can I use food processor for step 5?
Great question!! Yes, you can!!
I can’t wait to try these!
😘😘
Let me know how they came out!!
Will do, Nattles… would be my honor! But I’d really like you to try making them yourself!!
Yogurt is the acidified cream you were looking for. I grew up in the south and biscuit wisdom is in the air. But my mother was a hippie so there was always homemade yogurt. I used flour yogurt butter salt and baking powder. Heavenly every time. These look tasty though. Many roads to Heaven!