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heavy cream biscuits

March 26, 2014

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.

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