| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 487 | 27g | 16g | 58g |
| sugars | fibre | protein | salt |
| 27g | 2g | 6g | 0.6g |
There are fantastical flavor journeys contained within the humblest of recipes, and the Barberries Biscuits and Cream Cheese recipe is a prime example. This enticingly sweet and tangy treat, deeply rooted in my childhood memories of Montana, comes together with a delightful blend of crisp barberries, rich cream cheese, and an alluringly buttery biscuity base.
From Montana’s Heartland to Your Kitchen
While my early food experiences were notably swayed by ranch-style cooking and Native American traditions, love for nature guided me to explore unique, local ingredients. Among them are the tart, zingy barberries. These tiny, crimson jewels are quintessentially Montana, and their inclusion in the Barberries Biscuits and Cream Cheese recipe adds a special local touch that reminds me of home every time.
Nutrition Unearthed
But these biscuits aren’t just about the nostalgic melody of flavors. They pack a modest nutritional punch as well. Barberries, despite their size, are bursting with beneficial active compounds, notably powerful antioxidants. Various scientific studies have highlighted their potential health benefits, including bolstering the immune system, improving heart health, and fighting inflammation.
In addition to this, cream cheese, while a rich indulgence, contains a good amount of protein and essential nutrients. Remember, it’s all about balance; a little indulgence paired with the right ingredients can certainly fit into a healthy lifestyle.
Tastes Like Home
If you’ve ever relished the slightly tangy, wholesome bite of a cheesecake, or reveled in the delights of a gooey berry pie, then our Barberries Biscuits and Cream Cheese is a confluence of these beloved taste profiles. The added twist? A signature biscuit base which ups the ante on flavor and texture. Given its sweet-yet-tart profile, this treat works exceptionally well with a cup of hot tea or as a quaint addition to your brunch spread.
Through and through, the Barberries Biscuits and Cream Cheese recipe is a symphony of flavors that pays homage to my roots and love for exploration. It is not just a mere amalgamation of ingredients, but a culinary tale that inspires me to consistently bring the distinct taste of Montana’s heartland to kitchens across the world.
What You’ll Need
- 1 cup of unsalted butter, softened
- 1 cup of granulated sugar
- 1 large egg
- 1 teaspoon of vanilla extract
- 3 cups of all-purpose flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 cup of dried barberries
- 8 ounces of cream cheese, softened
- 1/4 cup of powdered sugar
Method
Step One
Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper or silicone baking mats.
Step Two
In a large bowl, beat the softened unsalted butter and granulated sugar together on high speed until completely smooth and creamy. Add the large egg and vanilla extract and beat on high speed until fully combined.
Step Three
In a separate bowl, combine the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients and mix on low speed until combined. The dough will be quite thick. Add the dried barberries and mix on low until evenly disbursed.
Step Four
Roll the dough into balls, about 1.5 inches in diameter, and arrange on the prepared baking sheets. Flatten slightly with your hand or the bottom of a glass.
Step Five
Bake for 10-12 minutes, until lightly golden around the edges. Allow the biscuits to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Step Six
While the biscuits are cooling, beat the softened cream cheese and powdered sugar together in a small bowl until smooth and creamy. Spread a thick layer of this cream cheese frosting onto the cooled biscuits.
Step Seven
Store these barberries biscuits in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
