Y’all, even I’m impressed at how well this small batch recipe for plum cobblers with cream cheese biscuits turned out. Not only is the fruit filling jammy AF (cue the Space Jam theme song), the layers of cream cheese make these biscuits next level. I’m obsessed!!!!
With the start of May, I have a few quarantine goals:
- Develop a bomb ass skincare routine
- Take advantage of as much spring produce as I can
- Challenge myself with food
New and improved skincare routine is well on its way, thanks to the Sephora sale (more on that at the bottom of this post), so it’s onward to berries and plums and all the newness that spring brings.
I’ve been writing some complicated, multi-day recipes that I want to make at some point (looking at you, caneles), but with work, exercise, regular meal cooking, and hosting virtual pastry classes, (have you signed up yet?), I sometimes want something that I don’t need to overthink and tastes like spring.
These biscuits will make you sit the F down and think about what you did to deserve such luxury. They start with a shaggy dough that you make with your hands, followed by adding cream cheese slices and stacking everything to create the thinnest, crispest layers that hold their shape when smothered in ice cream and melt in your mouth when you scoop out a piece.
Another trick to get the jammiest texture with your fruit—add a bit of jam! Jam adds body to your fruit and helps emulsify the leftover juice from the stovetop cooking. That juice then becomes your ice cream topping—zero waste!
Don’t skip out on brushing the biscuits before baking. I used duck fat because I am a monster, but you can just use butter—unless you have duck fat, then 1000% use that. It caramelizes the tops of the biscuits for a picture perfect dessert before pure annihilation.
Hope you enjoy these small batch plum cobblers!
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