Short Cake Recipe
House-made Buttermilk Biscuit, Seasonal Compote & Brown Butter Cream Cheese Frosting
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Ingredients
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For the Buttermilk Biscuit
For the Seasonal Compote
For the Brown Butter Cream Cheese Frosting
Method
For the Buttermilk Biscuit
- 1
Prepare the Dough
Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- 2
Add Buttermilk
Make a well in the center of the flour mixture and pour in the buttermilk. Stir until just combined. Do not overmix.
- 3
Shape and Bake
Turn the dough onto a floured surface, gently knead it a few times, and roll it out to about 1-inch thick. Cut out biscuits using a round cutter and place them on a baking sheet. Bake for 12-15 minutes or until golden brown.
For the Seasonal Compote
- 4
For the Brown Butter Cream Cheese Frosting
- 5
Brown the Butter
In a saucepan over medium heat, melt the unsalted butter. Continue cooking, swirling the pan occasionally, until the butter turns a golden brown and has a nutty aroma, about 5-7 minutes. Remove from heat and let it cool slightly.
- 6
Make the Frosting
In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the browned butter and mix until well combined. Slowly add the powdered sugar and vanilla extract, beating until creamy and fluffy.