If you’re making the biscuits in a hot kitchen, try to keep the ingredients as cold as possible for the flakiest texture.
Line a large rimmed baking sheet with parchment.
Chill the butter pieces in the freezer for about 15 minutes. Meanwhile, in a large mixing bowl, whisk the flour, sugar, baking powder, cinnamon, salt, and nutmeg. With a pastry blender, cut in the cold butter until the mixture resembles a very coarse meal strewn with pieces of butter the size of peas and pistachios. Add the walnuts and toss with a fork to distribute them.
Combine the cream with the vanilla in a liquid measuring cup. Make a well in the center of the flour mixture and pour the cream into the well. With a fork, work your way around the bowl, pulling the dry ingredients into the wet and mixing until the ingredients are mostly moistened and a rough dough forms. Gently knead the dough a few times in the bowl to pick up any dry ingredients in the bottom of the bowl and bring it together into a loose ball. Transfer the dough to the parchment-lined baking sheet and pat into a 3/4-inch-thick circle. Refrigerate for about 20 minutes.
Position a rack in the center of the oven and heat the oven to 450°F.
Dip a 3-inch round plain-edge biscuit cutter in flour and cut straight down through the dough without twisting to form the biscuits. (Dip the cutter in flour before cutting each biscuit.) Carefully move the biscuits to one end of the baking sheet. Gather the dough scraps together, knead briefly to smooth the dough, and pat into a 3/4-inch-thick circle on the other end of the baking sheet. Cut out more biscuits. Repeat one more time. You can use the remaining scraps to make an additional biscuit or two, but those won’t have as nice a texture as the others.
Spread the biscuits out over the baking sheet. Lightly brush their tops with cream and then sprinkle with the demerara sugar.
Put the baking sheet in the oven and lower the temperature to 425°F. Bake until the biscuits are deeply browned on top and bottom, 20 to 25 minutes. Let them cool on a rack while you make the caramelized plums.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This was wonderful. The shortcakes were tender and light, and seasoned perfectly. I added pecans instead of walnuts. The plums were sweet and juicy. The kids devoured it and my husband liked it so much he asked for it for breakfast the next day. I accidently overcooked the butter and sugar the second time and it made the plums taste slightly bitter, but still edible. Also, I didn't have any sour cream and so just made plain whipped cream, delicious.
This recipe was tasty enough but the shortcakes were a little too dry, even having baked them a little less time than the recipe suggested. And the caramelized plums were a little too sweet for us.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?