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- Prep Time:45m
- Cook Time:30m
- Total Time:1h 15m
- Serves: 12
- Yield: 2 ramekins
- 180 grams (1.5 cups) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 stick cold unsalted butter, cut into cubes
- 1/2 cup whole milk
- 2 ounces cream cheese, cold, cut into slices
- 1 plum, diced
- 3 medium-sized strawberries, hulled and diced
- 1/4 teaspoon cardamom
- 1/8 teaspoon allspice
- 1/2 teaspoon vanilla extract
- 1 tablespoon granulated sugar
- 1 tablespoon mixed berry jam
- Duck fat, or butter, melted
- Turbinado sugar, or regular sugar
- In a medium mixing bowl, combine the flour, baking powder, and salt. Add in butter cubes and smush the cubes in with the flour using your fingers. Keep doing this until the dough looks shaggy and there are still big chunks of butter. You'll have dry bits of flour at the bottom of the bowl.
- Add in the milk, and use your hands to fold the dough onto itself until it forms a loose ball. It will still look dry and not put together completely.
- Turn the dough out onto a clean surface and pat into 1-inch thick square. Cut the dough into 4 pieces. Add 1 slice of cream cheese to 3 of the squares, gently pressing to flatten. Stack the cream cheese topped pieces on top of each other. Add the final piece (with no cream cheese) on top of the stack to form one giant stack, and press down to flatten.
- Dust the surface with flour and roll the dough into a 1 inch thick circle. Use a biscuit cutter that fits the diameter of your ramekins, and punch out 4-6 biscuits, rerolling out the dough as needed (you can also cut circles freehand).
- Transfer biscuits to a baking sheet lined with parchment paper and refrigerate for at least 20 minutes before using.
- Preheat oven to 400 degrees.
- Combine all filling ingredients in a small saucepan and set over medium heat. Cook for 8-10 minutes, until fruit is soft and bubbling. Strain out the fruit from the juice and set juice aside for now. You'll use it later.
- Set two standard-sized ramekins on a baking sheet. Divide the fruit mixture between the two ramekins. Remove two biscuits from the fridge and set on top of the fruit.
- Brush the tops of the biscuits with duck fat (or butter, if you don't have duck fat casually lying around like I do), and top with turbinado sugar.
- Bake for 25-30 minutes until the biscuits are a deep golden color and the fruit is bubbling. Let cool for 5 minutes, then carefully plate ramekins on a plate. Top with ice cream and the leftover juice.