heavy cream biscuits
I’ve expounded before on what a great cook my mom is. There’s pretty much nothing in the kitchen that she can’t do. But there is one area* of cooking of which my dad is the master — Saturday morning breakfast.
His breakfasts are the stuff dreams are made of: cheesy stone-ground grits, bacon fat-fried eggs, cardamom pancakes, soft-scrambled eggs, crispy bacon, and fluffy biscuits.
I never quite caught on to making Dad’s version of biscuits because they required that you cut the butter into the flour mixture, not a task for a lazy cook such as myself. But recently I was craving homemade biscuits and came across a recipe for heavy cream biscuits that couldn’t have been simpler. It takes less than half an hour from time you start mixing the ingredients until you take your first bite.
*You might have originally assumed I meant grilling, as that is the domain of most men. And while he does generally man the grill, my mom keeps a watchful eye over that activity ever since the Three-Alarm Flaming Lamb Incident of 2007.
Heavy Cream Biscuits
(adapted from The Kitchn)
4 cups all-purpose flour, plus more for dusting the surface
2 tablespoon baking powder
1 teaspoon salt
2 1/2 tablespoon sugar
2 3/4 cups heavy cream
1 stick butter, melted
Preheat the oven to 425°F
In a large bowl, combine the flour, baking powder, salt, and sugar. Pour in the cream and stir with a spatula until combined. Add up to 2 tablespoons more heavy cream if needed to bind the mixture. Turn the dough out onto a floured surface and shape it into a ball. Roll it out to 3/4″ thickness and use a biscuit cutter to cut the dough into rounds.
Dip each biscuit into the melted butter, then lay on a parchment paper-covered baking sheet. Bake for 12-14 minutes, until golden brown. Serve immediately, preferably with mayhaw jelly.