Whipped Fixe Biscuits Steen's Recipe
Recipe information
Make Whipped Fixe Biscuits Steen's in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Biscuit Dough
Steen's Whipped Syrup Glaze
Biscuit Dough
1. Preheat and prepare
Preheat oven to 450°F (232°C). Line a rimmed baking sheet with parchment paper or lightly grease it. Chill the mixing bowl and pastry cutter or beaters in the refrigerator for 10–15 minutes if your kitchen is warm.
2. Combine dry ingredients
In a large bowl whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, 1 tablespoon granulated sugar, and 1 teaspoon salt until evenly distributed.
3. Cut in butter
Cut 8 tablespoons cold unsalted butter into small cubes. Using a pastry cutter, two knives, or a food processor pulse, cut the butter into the dry mixture until the largest butter pieces are roughly the size of peas (some smaller crumbs are good). Work quickly to keep butter cold.
4. Add buttermilk and form dough
Make a well in the center and pour in 1 cup cold buttermilk. Stir gently with a wooden spoon or spatula until dough just comes together and you still see some streaks of butter and flour. Do not overmix — the dough should be shaggy but cohesive.
5. Turn out and fold
Turn the dough onto a lightly floured surface. Fold the dough over itself 3–4 times to create layers, pressing gently—this helps create flaky biscuits. Pat or roll the dough to about 3/4-inch (2 cm) thickness.
6. Cut biscuits
Use a 2 1/2-inch round cutter (or biscuit cutter) to cut rounds, pressing straight down without twisting. Gently re-shape and reroll scraps once to cut additional biscuits. You should get about 8–10 biscuits depending on cutter size.
7. Chill briefly
Arrange biscuits on prepared sheet about 1/2 inch apart for slightly browned sides (or touching for taller sides). Brush tops lightly with 2 tablespoons heavy cream. Chill the sheet in the refrigerator for 10 minutes while oven finishes preheating to ensure butter stays cold.
Steen's Whipped Syrup Glaze
9. Warm syrup and butter
While biscuits bake, place 1 cup Steen's Pure Cane Syrup and 4 tablespoons unsalted butter in a small saucepan over low heat. Stir gently until butter melts and syrup is warm but not boiling, about 2–3 minutes.
10. Combine sugar and cream
In a medium bowl, sift or whisk together 1 cup confectioners' sugar and a pinch of fine sea salt. Add 3 tablespoons cold heavy whipping cream and 1 teaspoon vanilla extract and whisk until you get a smooth, slightly thickened icing.
11. Temper and whisk
Slowly drizzle about 2–3 tablespoons of the warm syrup-butter mixture into the confectioners' sugar mixture while whisking constantly to temper and loosen the glaze. Gradually whisk in another 2–3 tablespoons until the glaze is smooth and pourable but still thick enough to cling to biscuits. Reserve the remaining warm syrup-butter in the saucepan to brush on hot biscuits if you prefer extra shine and flavor.
12. Whip for lightness
Using a whisk or hand mixer on low for 20–30 seconds, whip the glaze to incorporate a little air — this creates a lighter, whipped finish reminiscent of a 'whipped' Steen's glaze. Do not over-whip; you want a glossy, slightly aerated texture.
13. Finish biscuits
Brush the hot biscuits lightly with the reserved warm syrup-butter for extra soak and sheen if desired. Immediately spoon or drizzle the whipped Steen's glaze generously over the warm biscuits so it sets slightly on the surface but also soaks into the crumb where it will be most flavorful.
14. Serve
Let glazed biscuits sit 2–3 minutes to allow glaze to set, then serve warm. Leftover glaze can be stored in the refrigerator for up to 5 days — warm gently and re-whip before using. Biscuits are best the day they are made; reheat gently in a 300°F (150°C) oven for 6–8 minutes to freshen.
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