Rich Mascarpone Cheese Biscuits
Homemade Soft and Savory Mascarpone Cheese Biscuit Recipe
Do you have mascarpone cheese lingering in your fridge and wonder how to use it? This recipe will help you create delicious biscuits with a wonderfully soft yet slightly crumbly texture. Utilizing the luxurious flavor of mascarpone cheese, bake these delightful cookies that are perfect for your home cafe or as an afternoon treat. They are easy to make and incredibly satisfying!
Basic Ingredients (Makes approx. 8 biscuits)
- 220g cake flour
- 6g baking powder
- 30g granulated sugar
- 1/4 tsp salt
- 80g cold unsalted butter, cut into small cubes
- 120g mascarpone cheese
- 25g milk
- 40g dried blueberries (or your favorite dried berries)
- A little egg yolk mixed with a little water (egg wash)
- A pinch of sugar (for topping)
Cooking Instructions
Step 1
First, prepare the dried blueberries by rehydrating them. If you have dried cranberries or other dried fruits on hand, feel free to use them as well. Soak the dried blueberries in lukewarm water for about 10 minutes until softened. Drain them thoroughly in a sieve, and then pat them dry with paper towels to remove any excess moisture. Ensuring they are dry is crucial to prevent the dough from becoming too wet.
Step 2
In a food processor, combine the cake flour, sugar, salt, and baking powder. Pulse a few times to lightly mix the dry ingredients. Add the cold, cubed butter to the processor. Pulse in short bursts until the mixture resembles coarse crumbs, with the butter pieces about the size of small peas. If you don’t have a food processor, you can do this in a large bowl: combine all dry ingredients, then use a pastry blender or a fork to cut the cold butter into the flour until it reaches a crumbly consistency. The key is to keep the butter cold and not overwork it.
Step 3
Add the mascarpone cheese and the prepared dried berries to the food processor. Pulse briefly again to incorporate them. Pour in the cold milk and pulse just until the dough barely comes together into a cohesive mass. Be careful not to overmix, as this can make the biscuits tough. Turn the dough out onto a clean surface or into a bowl. Use a scraper to gently bring the dough together into a rough rectangular shape. (If your food processor is small, you may need to transfer the mixture to a bowl after adding the milk and use two scrapers to carefully form a dough ball. The goal is to minimize handling by hand and avoid over-kneading. Work quickly to prevent the butter from melting.)
Step 4
Divide the dough into 8 equal portions. Gently shape each portion into your desired biscuit form. Brush the tops of the biscuits with the prepared egg wash (egg yolk mixed with a little water). Sprinkle a little sugar over the tops for a lovely finish and added texture. Bake in a preheated oven at 180°C (350°F) for approximately 25 minutes, or until the biscuits are golden brown and cooked through. Enjoy your delicious mascarpone cheese biscuits!
