Friday, June 12, 2009

Sensitive, Tender, Sweet-Hearted Cream Biscuits.

When you want to add a tasty biscuit to dinner fast, these are fantastic. They only take about five minutes to make, they taste awesome, and they get along nicely with all kinds of dinners, soups, and salads.

Here's the recipe, from America's Test Kitchen Family Cookbook:

2 cups all-purpose flour, plus extra for the counter
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups heavy cream

Adjust an oven rack to the upper-middle
Heat oven to 450
Line your baking sheet with parchment

Whisk the dry ingredients together
Stir in the cream with a wooden spoon (or your amazing Pampered Chef spatula) until dough forms

Turn it out onto a lightly floured surface (it's sticky!!) and gather it into a ball
Knead it briefly until it's smooth, about 30 seconds
Pat it into a 3/4 inch thick circle
Whenever you're working with recipes like this, work the dough as little as possible! The more you work your flour, the more the protein develops, which makes your end product more and more tough and unruly.
You want sensitive, tender, sweet-hearted biscuits.
So be gentle and speedy.You can use biscuit cutters now, OR, just cut it into 8 wedges with a knife, or your bench scraper. I love my scraper. Use it all the time. It makes working with dough for scones etc so simple, it makes it easy to lift and transfer them to a sheet, and makes clean up simple when your counter is covered in flour. Love you, bench scraper.
Place them on the sheet. You know, I always keep, store, and reuse my parchment when I can. Do you do that? I do.
You could make these ahead and wrap the whole baking sheet in plastic wrap and refrigerate for up to 2 hours, you know, in case you want to be preparedly domestic for dinner, or if people are coming over.Bake until golden brown- watch them close at the end to get them just right! I've burned the edges a few times, while working on other things, and neglecting my biscuits....
If you make these, throw down some quick scrambled eggs you made while they were in the oven, and a bowl of fresh fruit, a cheap and easy dinner is served. We devour these excellent and not-actually-nutritious biscuits like no one's business. You can make them with whole wheat flour too, BTW...but they aren't quite the same. I usually do a little half and half of white and wheat.You can add little things to the mix, like fresh Parmesan cheese and a tad of garlic (mix the minced garlic into the cream before adding it) or 2 T minced fresh herbs like thyme, tarragon, dill, or parsley into the flour mixture, or 1/2 C cheddar cheese shredded and 1/4 t cayenne pepper into the flour mix. If you add cheeses, increase the baking time to 18 minutes.
Whatever you do, do NOT forget to eat them with lots of...
And always let your kiddos lick the...


Kimberly said...

Just what I have been looking for! Thanks Megan!

Shelby-Grace said...

Oh my, those look good and easy. Two things I like in a recipe:)

Sarah said...

Thanks, Megan - these look great! Gotta love ATK. I am always looking for a quick bread-something that makes my dinner seem like an amazing affair (without actually having to do anything amazing) These look like they will fit the bill!

Eva said...

I love those biscuits - so nice not to have to cut up the butter or shortening. And the way you do them up into wedges is awesome. I will have to try that.