Happy New Year’s Eve! It is a frigid 20 degrees today with a windchill of about -5 and this morning as I got reluctantly out of my bed, I looked out the frosted window and saw gray. Just gray with bits of white flocking everything in sight. I thought of what I would make for breakfast for the redhead and for Matt, who was working from home due to the weather, and I wanted something warm and cozy with possibly a bit of cinnamon. We had pears getting way too ripe on the counter and lest I waste such beautiful fruit, I decided to do a spin on Joy the Baker’s apple pie biscuits. The apples for her recipe are obviously not mushy pear consistency and so they cut up and bake into biscuits nicely. I knew that wouldn’t be possible with pears and I’d just end up frustrated, so I decided to do a free form biscuit/pie/tart mashup and the results were amazing. I adapted her biscuit recipe to include creme and lemon juice instead of buttermilk and the result was cakey, tangy perfection on top of caramlized pears.
I highly recommend this dish.
Caramelized Pear and Biscuit Pie*
For the pears:
4 ripe pears, peeled and sliced
4 TBS brown sugar
4 TBS unsalted butter
1/2 tsp kosher salt
For the biscuits:
2 cups self-rising flour
2 TBS granulated sugar
4 TBS cold butter, cut into small pieces
3/4 heavy cream
2 TBS lemon juice
1/4 cup milk
In the super old, awesome, vintage skillet your husband got you for Christmas, melt the butter and brown sugar and salt together until bubbly. Fold in the pears until they’re all coated and set aside.
Preheat your oven to 425F. In a large bowl, cut the butter into the flour and sugar until it’s all well incorporated. You can use your hands to break up the butter into tiny pieces in the flour, or just use a pastry cutter. Either way, make sure it resembles tiny pea-sized crumbles. Stir the lemon juice into the heavy cream and pour into the flour. Stir up until it’s all moistened and then add the milk until a sticky dough forms. You may need more milk. Loosely form biscuits and layer on top of the pears. Brush with a beaten egg and sprinkle with coarse sugar. Bake for 25-30 minutes until the biscuits are golden brown.
*adapted from Joy the Baker