Cream Biscuits

There is no need to ever buy canned or frozen biscuits. It's just too darn easy to make them from scratch, and they taste a million times better! These biscuits are actually easier then others I've made before, because you don't have to cut in any butter. Winning!

So when you wake up tomorrow morning, celebrate the weekend by making a batch. Smear with butter and top with your favorite jam (I used strawberry jam that my mom made), or put a sausage patty in the middle for a savory breakfast sandwich. Either way you go you'll be very happy with the outcome! Yay for the weekend!!

Cream Biscuits

Ingredients

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

1 1/2 cups heavy cream

Directions

Preheat the oven to 425°F. Line a baking sheet with parchment paper, or grease a cast iron griddle.

Melt butter in a small pot or microwave dish, and set aside.

Sift two cups flour, the baking powder, salt and 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. (My dough seemed just fine with only 1 1/4 cups cream, so I didn't add the remaining 1/4 cup. Use your best judgment!)

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. Try to work the dough as little as possible, or else your biscuits may be tough.

Brush the biscuits with melted butter and arrange on the baking sheet. Bake until golden, 12 to 15 minutes. Serve immediately, or flash freeze for future use.*

*I only baked two of them for myself, as Chris is still gluten free for the time being, and froze the rest for later. This is how I did it: arrange the biscuits on a small baking sheet lined with parchment or wax paper. Brush the biscuits with butter and freeze. Once frozen, remove from sheet, and place in a freezer bag. When you're ready to bake, use the same oven temperature, only add a few extra minutes to baking time.

Recipe Source: Smitten Kitchen

Biscuits for Two

I'm lucky to have grown up in a house with a mother who could cook. We grew up eating lots of fruit and veggies, and most of our food was made from scratch. That being said, we weren't "deprived" of boxed macaroni and cheese, hot dogs, potato chips, etc. but overall there was balance.

In the past few years I've gotten more and more into cooking (obviously). Along the way, I feel like I constantly called my mom to ask her for help and recipes. The thing about my mom though, is that she does a lot of "cooking from the heart". She's experienced, so it's easier for her to do this, and I sometimes got fluffy answers. Here are some examples:

Me: "I don't want to kill the yeast, how warm should the water be?"

Mom: "Cozy"

Another of my favorites is in regards to her Thanksgiving stuffing:

Me: "How much stock do I add"

Mom: "Enough to where it's not too wet, and not too dry. You definitely don't want it to be dry though." 

Me: "Um...okay"

Oddly enough, it usually works for me. Maybe it's because I understand her, but I want to start writing down these recipes in a way that's a little more precise. I want to do this not only for myself, but for the rest of my family, and anyone who reads my little ole blog! I'll be labeling these recipes "Mom's Recipes".

I thought these biscuits would be the perfect recipe to start with. My mom made these biscuits all the time, and understandably so. They're so easy, flaky, and wonderful. They're also pretty much fool proof...trust me. My favorite way to eat them is with her sausage gravy. I have been craving biscuits and gravy like you wouldn't believe and will definitely post a recipe when I'm home in July. It would be an injustice to the world not to. In the meantime, here is this wonderful little recipe. This is enough for two people (4.5 biscuits), but she always made more then this, so I think it's safe to say it can easily be doubled.

I know this post is getting long, but I should mention that I'll be submitting this to BYOB: Bake Your Own Bread.

What's your favorite way to eat a biscuit? Honey, jam, with gravy? I always do a combo, like one biscuit with jam, the other with honey. With sausage gravy though, it's always just the gravy.

Biscuits for Two

Ingredients

1 cup self-rising flour*

1 rounded tablespoon shortening or butter, cold

1/2 cup milk or even buttermilk if you have it**

Directions

Preheat oven to 425F. Lightly grease a baking sheet, or line with parchment paper; set aside.*** 

In a medium bowl, cut shortening into the flour using a pastry cutter, two forks, or your fingers. I always use my fingers, because it's easier for me.

Add milk, and stir until just combined. It should just clean the bowl.

Turn dough out onto a floured surface and knead about five times, flattening the dough until it's about 3/4 inch thick. Do not overwork the dough. Using a glass or a round cookie cutter, cut out the biscuits. Place on prepared baking sheet, and bake for 10-12 minutes or until golden brown on top.

*If you don't have self-rising flour, you can make your own by adding 1 1/2 teaspoons baking powder and 1/2 teaspoon salt to 1 cup all purpose flour.

**You could also add more milk and make them drop biscuits.
***As noted in the comments below, my mom never greased her pan or used parchment. Then again, she always used a well seasoned cast iron skillet, which is pretty much non stick. "Follow your heart".