Biscuits
My niece, Marilouise, came over the other day. We made biscuits. It was great.
These biscuits are essential to a quality every day life. I pretty much have a stash of them in the freezer at all times because you never know when you’ll just need to pop one in the oven. 15 minutes later, you have a delightful, fresh biscuit ready to rescue you from the doldrums of gray Seattle skies.
Here’s what you need
Yep, only 4 ingredients. Flour, cream, salt, baking powder.
Add your first 3 ingredients together.
Whisk it all together
Pour in your cream
Smoosh it all together
Pat out your dough on a floured surface
Cut out your biscuits. (you could also do this with a knife and make wedges)
Dip the tops of the biscuits in melted butter, and place on a baking sheet with parchment paper. Bake at 425 for 15 minutes, or pop them into the freezer.
Enjoy!
and don’t forget your banana phone
Cream Biscuits
From Smitten Kitchen and also here
Makes about 10-12 biscuits
3 tablespoons melted butter
2 cups all-purpose flour, plus more for dusting the surface
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar (optional)
1 1/2 cups heavy cream
Preheat the oven to 425°F. Line a baking sheet with parchment paper. Melt butter in a small pot or microwave dish, and set aside. Sift two cups flour, the baking powder, salt and (if using) sugar into a large bowl. Fold in 1 1/4 cups cream. If the dough is not soft or easily handled, fold in the remaining 1/4 cup cream, little by little. (Sometimes I use just the 1 1/4 cup, other times it needs the whole additional 1/4 cup - who knows.)
Turn dough onto a floured surface, mound it into a ball and, using your hands, press it to a thickness of about 3/4 inch. Cut into rounds, 2 1/2 inches in diameter. Gather dough scraps and continue to make rounds. Dip the top of each round in melted butter and arrange on the baking sheet. Bake until golden, 12 to 15 minutes. Serve immediately, or flash freeze for future use.
flash freezing: put all the biscuits, dipped in butter, on the baking sheet, directly into the freezer. after a couple hours they should be hard, so you can transfer them from the sheet to a tupperware or freezer bag. biscuits can be baked straight from the freezer, and additional few minutes baking time will be needed, usually around 3 to 5.
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