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Kolache Biscuits

Kolach Biscuits, tender, sweet biscuit dough with a well in the center filled with blackberry or strawberry jam, blueberry or cherry pie filling,  or a mixture of sweetened cream cheese.  

Tender, sweet biscuit dough with a well in the center filled with blackberry or strawberry jam, blueberry or cherry pie filling,  or a mixture of sweetened cream cheese

Kolache Biscuits are a cross between a sweet pastry that originated in Europe including eventually making its way to a little town in central Texas and the classic biscuit that is popular all over the south.  

Tender, sweet biscuit dough with a well in the center filled with blackberry or strawberry jam, blueberry or cherry pie filling,  or a mixture of sweetened cream cheese

I make Kolaches with a tender, sweet yeast dough that is so forgiving when handling.  It will fold and bend easily to make any shape and then keep the shape while it rises.  

The biscuit dough I make these Kolache Biscuits with lends the same results.  Tender, sweet biscuit dough that is easy to roll out and handle.  

One ingredient that I use to make both recipes, Kolaches and Kolaches Biscuits, is a soft flour like White Lily flour made from 100% soft winter wheat.  

Tender, sweet biscuit dough with a well in the center filled with blackberry or strawberry jam, blueberry or cherry pie filling,  or a mixture of sweetened cream cheese

When I decided to make these Kolache Biscuits, I began thinking about how to make the biscuits.  Do I make them like my Cream Cheese Biscuits, Three Ingredient Biscuits, or like my traditional Southern Biscuits  

I wanted the biscuits to rise and yet be sturdy enough to hold the pie filling without falling apart when I take them out of the pan.  

I decided to go with my Three Ingredient Biscuit recipe with an added egg whisked into the buttermilk.  The added egg creates a rich flavor.  It works in union with the baking powder to leaven the biscuits for extra height, and due to the extra fat in the egg yolk, the biscuits will even be extra tender.

You can use pie filling, jams, jelly, sweetened cream cheese for the filling.  Jim's favorite is the cream cheese and mine is the cherry pie filling.  

Tender, sweet biscuit dough with a well in the center filled with blackberry or strawberry jam, blueberry or cherry pie filling,  or a mixture of sweetened cream cheese

These are perfect to take to a brunch, a family coming home with a new baby, and who says you can't have them for dessert?  We even had one for a midnight snack with a scoop of ice cream. Oh! My.  They are so good.

The Kolache Biscuits are phenomenal.  For breakfast the next day we popped them in the microwave for 30 seconds, and they tasted as good as if we had baked them that morning.  Let me just tell you. We are already looking forward to the next time we make these.  

What You Will Need For The Recipe:
  • 9 x 13 oblong baking dish
  • large bowl
  • pastry blender
  • pastry cloth
  • bench scraper
  • 2 cup measuring cup
  • wire whisk
  • rolling pin
  • self rising flour
  • shortening
  • buttermilk
  • whole egg
  • pie filling
  • jam
  • cream cheese
  • sugar

Tender, sweet biscuit dough with a well in the center filled with blackberry or strawberry jam, blueberry or cherry pie filling,  or a mixture of sweetened cream cheese


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Yield: 12

Kolache Biscuits

Tender, sweet biscuit dough with a well in the center filled with blackberry or strawberry jam, blueberry or cherry pie filling, or a mixture of sweetened cream cheese
prep time: 30 minscook time: 15 minstotal time: 45 mins

ingredients:


  • 3 cups self rising flour, cold
  • 1 cup sugar (divided)
  • 1/2 cup shortening, cold
  • 1 1/2 cup buttermilk, cold
  • 1 whole egg, cold
  • 1/2 cup cherry pie filling
  • 1/2 cup blueberry pie filling
  • 1/2 cup strawberry pie filling
  • 1/2 cup blackberry pie filling
  • 8 oz. cream cheese softened

instructions


  1. Place self rising flour and 1/2 cup sugar in a large bowl.  Place in the freezer for  30 minutes to an hour.  Cut in the cold shortening with a pastry blender or two knives until the size of peas.  
  2. In a two cup measuring cup add a whole egg.  Whisk together until completely blended.
  3. Make a well in the center of the cold flour mixture.  Slowly add the cold buttermilk.  Using a fork, stir all together until well incorporated.  Do not over handle.  The dough will look sticky.
  4. Turn the dough out on a well floured pastry cloth.  Grab a handful of flour and sprinkle it over the top of dough.  Pull the sides of the floured pastry cloth up and over the dough and press down coating the dough well with the excess flour.  Take the sides of the flour cloth down.  Knead the dough few times.  
  5. Using a rolling pin, roll the dough down in a square  10 x 10.  Gently fold the dough over by taking one end and folding over to the middle, then fold again, like a business letter fold.  Roll out to another 10 x 10 square, and gently fold again.  Repeat this 5 to 6 times.  As much as you can, work swiftly with the dough and also be gentle.
  6. Finally, roll the dough in an 8 x 12 rectangle, and with a bench scraper that is dipped in flour, cut down the center of the dough lengthwise.  Then cut down the center of the dough horizontal.  Then cut down the center of each half horizontal.  The photos will give you an idea of how to cut the dough.  (Dip the bench scraper in flour  after each cut.)
  7. Preheat oven 425 degrees F.  Spray a 9 x 13 baking dish with a non stick cooking spray.  Like they are cut on the floured cloth,  lift and arrange the biscuits close together in the baking dish.  (Refer to the photo how to arrange.)
  8. In a small bowl, add cream cheese and 1/2 cup of sugar.  Mix all together until well incorporated; set aside.
  9. Using your fingers, waller out a well in the center of each biscuit half way down not reaching to the bottom.  
  10. Fill each well in the biscuit dough with pie filling and cream cheese mixture alternating each one.
  11. Bake for 15-18 minutes or until light golden brown.  Brush with melted butter immediately after they come out of the oven.

NOTES:

When I make any biscuits, I like to start off with cold ingredients.  I like to place them except the buttermilk in the freezer for 30 minutes to an hour.  If I can remember overnight is even better.

If you do not have self rising flour, you can substitute with the same amount of all purpose flour + 3 teaspoons baking powder +1 teaspoon of salt to make some.

Jams may be substituted for the pie filling.




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