I told my husband I would wait for him to see Wonder Woman. I didn’t.
I asked my dog if he thought it would be rude if I went to see it. My dog gave me a reassuring look that clearly said, “YES. Don’t feel bad, go! After all, you are the only wondrous woman in this family. ” (My dog thinks very highly of me.)
So I did see it. And it was good.
There was one scene in the movie that I wished I could watch over and over again. I would watch a whole movie filled with that scene, that feeling you get when she climbs out of the trench, and the double-feeling-bellyflop when all the soldiers follow her. Because my favorite things about gods and superheroes are that sometimes they come down and fight with us. They bring the blood of Zeus and all its subsequent powers to a dress shop in London and a barbed wire covered field and make you believe that good will always win. Women will get the vote! These wars will end and peace will come! Reese will bring back a dusty old blog and make biscuits that bleed red and blue!
Speaking of biscuits, I did make them. And they were good.
Somewhere between a baking powder biscuit and a sweet cream scone, these are fluffy and buttery and bursting with berries. I think they were originally conceived as a shortcake stuffed into a single neat little biscuit package, I won’t judge you if you split them open and stuff them with more cream and more berries. That’s what I did. 🙂
Berries & Cream Biscuits
2 1/4 cups flour
1 tablespoon aluminum free baking powder
1/2 teaspoon salt
1/4 cup sugar
6 tablespoons cold, unsalted butter cut into chunks
1 cup heavy cream, plus 1 tablespoon for brushing
1 cup mixed berries, fresh or frozen
1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
2. Whisk flour, baking soda, salt, and sugar together in a stand mixer or a large bowl.
3. Add butter and cream together, mixing with the paddle attachment or using a fork/pastry blender to cut in the butter.
4. Gently fold in the berries. Transfer the mixture to a floured surface or piece of parchment paper and roll or press the dough out to 3/4 inch thickness as quickly as possible. Use a biscuit cutter or the edge of a drinking glass to cut the dough into circles (2 to 2 1/2 inches wide). Transfer cut biscuits to the prepared baking sheet. Re-roll dough as necessary. You should end up with 12-14 biscuits. If you feel you’ve handled the dough a bit too much, feel free to pop the baking sheet into the freezer for a few minutes.
5. Bake for 12-15 minutes, until the edges are golden brown. Cool on the baking sheet for a minute before transferring biscuits to a baking sheet. Enjoy warm, or with extra whipped cream and berries, or butter and honey!
Adapted from Smitten Kitchen 🙂