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.

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

Ingredients

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

Directions

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.

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