Add Christmas flair to a classic Southern breakfast with these festive biscuits.
Red Velvet Biscuits
Makes about 15
Ingredients
- 3¼ cups all-purpose flour
- ½ cup granulated sugar
- 2 tablespoons Dutch process cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 1¼ cups cold unsalted butter, grated and frozen
- 1 cup whole buttermilk, cold
- 1 tablespoon red gel food coloring
- 2 teaspoons vanilla extract
- 2 teaspoons distilled white vinegar
- 1 cup plus 3 tablespoons heavy whipping cream, divided
- Sparkling sugar, for sprinkling
- ½ cup confectioners’ sugar
- Cherry preserves, to serve
Instructions
- Preheat oven to 400°. Line 2 baking sheets with parchment paper.
- In a large bowl, whisk together flour, granulated sugar, cocoa powder, baking powder, salt, and baking soda. Using your fingers, quickly break apart grated butter into flour mixture until mixture is crumbly.
- In a small bowl, stir together buttermilk, food coloring, vanilla, and vinegar until combined. Stir buttermilk mixture into flour mixture until a shaggy dough forms.
- Turn out dough onto a lightly floured surface. Pat dough into a rectangle and cut into fourths. Stack fourths on top of each other, and pat down into a rectangle again. Repeat procedure 3 more times. Pat or roll dough to ¾-inch thickness. Using a 2½-inch round cutter dipped in flour, cut dough without twisting cutter, stacking and re-rolling scraps as necessary. Place 2 inches apart on prepared pan. Freeze until cold, 15 to 20 minutes. Brush with 3 tablespoons cream, and sprinkle with sparkling sugar.
- Bake until lightly browned, about 5 minutes. Reduce oven temperature to 375°, and bake until an instant-read thermometer inserted in center reads 200°, 12 to 15 minutes more.
- In the bowl of a stand mixer fitted with the whisk attachment, beat remaining 1 cup cream at high speed until thickened. Reduce speed to medium, and gradually add confectioners’ sugar, beating until soft peaks form. Cut biscuits in half lengthwise, and top with whipped cream and cherry preserves. Serve immediately.
