Food | Series | Sweets | Whiskey Wednesday

Whiskey Biscuits with Blackberries and Whipped Coconut Cream

Happy Wednesday- this means whiskey. And- it’s national dessert day! So I’m combining them. Entering fall, the season of food, what a better way to experience whiskey than dessert?? Below is a blackberry whiskey biscuit with whipped coconut cream that is full of rich fall flavors and color.

At a random whiskey Wednesday last year, I met the beautifully talented Staci Valentine– a food photographer based here in LA. She shared my love of whiskey and we got together to do some baking.

Here is a whiskey Wednesday dessert for you, loaded with blackberries and a whipped coconut cream!

Whiskey Biscuits:
1 stick of butter
2 cups all purpose flour
3 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon salt
1/2 cup milk
1/4 cup whiskey
Preheat your oven to 450 degrees.
Add your dry ingredients to a bowl and stir together.
Add your butter and using a pastry blender or a fork, blend in the butter until the mixture is crumbly. Slowly add your milk and whiskey until a dough forms. Pour your dough out on a floured surface and knead a few times. Roll your dough out into about 1/2inch thickness. Cut into circles using a cup or a cookie cutter. Place your biscuits on a greased baking sheet. Refrigerate the biscuits for about 15 minutes. Then remove them and place them in the oven. Bake for 12-14 minutes or until golden. Serve with the boozy berries and coconut cream below!

Boozy Berries:
1 cup blackberries
1 tablespoon sugar
1 oz whiskey
Mix your berries with the sugar and whiskey and set aside.

Coconut Whipped Cream
1 can full-fat coconut cream (refrigerated overnight)
1 teaspoon vanilla
1 teaspoon sugar (or more for taste)
Scoop out the solid part of the coconut cream into a large bowl. Don’t include the water at the bottom of the can. Add vanilla and sugar in the bowl. With an electric mixer, beat on high for 3-5 minutes, or until stiff peaks form. Set in the refrigerator until ready to use.

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