Cream biscuits

From Smells Like Home

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I’ve been making these biscuits consistently for the last two months. Please accept my apologies for waiting so long to share this recipe, and then go and make these biscuits. They turn into fluffy layered clouds in the oven, super soft and golden brown. Absolutely perfect with a dab of butter and your favorite jam. Or as a side for breakfast. Or layered with eggs and cheese (spinach and mushrooms, too?). Or as an accompaniment with soup.

And did I tell you the best part? They are so so so easy. Seriously, you can’t mess these up. These are the biscuits that you can make now and eat 30 minutes later. Plus, no yeast involved! I have tried those quick biscuit types and any yeasted bread or biscuit that claims you can make them from start to finish in an hour is doing your tastebuds a disservice. Yeasted things take time to develop flavor and I’m sorry to report that there are no short cuts. But luckily you don’t need a shortcut – you can just make these instead!

To make these biscuits even better, if that’s possible, is the fact that while you are making a mess (and be warned – these are messy to make!) you can double the recipe and freeze any uncooked biscuits for later. Just place them in a single layer on a parchment lined baking sheet, flash freeze for 4-12 hours, and then toss them in a tightly sealed container or plastic bag. Then grab whatever you need from the freezer, bake for 15 minutes, and you’ll have fresh from scratch biscuits ready to be devoured. Right now, you are only thirty minutes away from easy, pillowy, layered, jam filled biscuits. Fantastic.


Yield: 8 biscuits, or more if you use a smaller biscuit cutter


2 cups unbleached, all-purpose flour, plus extra for the counter

2 teaspoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon table salt

1 1/2 cups heavy cream


Place oven rack in the upper-middle position and preheat oven to 425º. Line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, sugar, baking powder and salt. Stir in 1 1/4 cups of cream with a wooden spoon until a dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter, leaving behind any flour left in the bottom of the bowl. Use the remaining 1/4 cup of cream to moisten any flour left in the bowl and add to the dough. Gather into a ball and knead for about 30 seconds or until smooth.

Using your hands, shape the dough into a 3/4-inch thick circle. Using a 2 1/2-inch floured cutter, cut the biscuits into rounds and place on prepared baking sheet. Reshape the dough once to cut additional biscuits. If desired, the baking sheet can be wrapped in plastic and refrigerated for up to 2 hours before baking. Bake biscuits until golden brown, about 15 minutes, making sure to rotate halfway through baking.


Roasted fall vegetable and sausage sheet pan meal

From Foodie with Family


Anyone else completely in love with kabocha squash? Because I am totally, completely smitten for this squash. It’s not too “squashy” in flavor, instead being mild and slightly sweet. The texture is smooth and silky, so much so that it requires very little additional fat in your meal. The velvety texture coats your tastebuds and makes you feel as if you were eating something indulgently decadent. However, cutting this squash up is terrible. As in, please don’t chop off an appendage while doing so. BUT it tastes so absolutely divine that I keep buying them and eating them. I love kabocha squash as a substitute for butternut squash in this meal. This sheet pan meal is easy, fast, delicious, and healthy. I’ve made a variation of this recipe at least five times in the last two months. If you know me, you know I don’t often repeat recipes within the same month, so this meal is actually that good. The key is to cut your vegetables up so that they are all a similar size (except the onions, which can be in larger chunks), that way they will all finish cooking at the same time. This recipe is glorious for substitutions and I’ve listed different options in the ingredients list below – so feel free to play around and make it how you like it! Today, I cut up the rest of the squash we had in the fridge and added the last of a bag of frozen broccoli (omitting the meat and onions) – and lunch was served.

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1 pound butternut squash, trimmed, scraped of seeds, and sliced into ¾-inch cubes (alternatively use sweet potato, kabocha squash, pumpkin, or other favorite squash)

1 pound fresh Brussels sprouts, trimmed, and left whole, halved, or quartered, depending on size, to about ¾ of an inch in size (alternatively use steamed brussels sprouts cut in half, or fresh or frozen broccoli)

2 tablespoons olive oil

1 teaspoon kosher salt

1 pound sweet Italian sausage links, pierced several times with a sharp knife (alternatively use bratwurst, or any favorite sausage)

1-2 medium yellow or red cooking onions, trimmed, peeled, and cut into wedges that are 1-inch at their thickest/point

¼ to ¾ teaspoon crushed red pepper flakes, according to heat tolerance

freshly ground black pepper to taste


Preheat oven to 400°F. (If you have a “roast” option with a convection oven, that would be the ideal setting, but if not it will still work just fine)

Toss the butternut squash (or whatever you choose) and Brussels sprouts pieces (or your favorite fresh or frozen green veggie)  with the olive oil and salt. Spread it out on a sheet pan and nestle the sweet Italian sausage links (or brats) among the vegetables. Distribute the onion wedges evenly around the pan. Roast for 30 to 45 minutes, turning the sausages after about 15 minutes, or until the vegetables are tender and the sausages are beginning to brown in places.