I usually make biscuits with either buttermilk or yogurt. These call for cream, which I thought sounded luxurious. I found them to be very subtle. They reminded me of a good pie crust or shortbread cookie. I rolled mine a little too thin, so they were a bit drier than they probably would be if they had been thicker. They would make a great base for a real strawberry shortcake.
I chose biscuits for several reasons:
-My kitchen is in the midst of a renovation, so I needed something easy, which biscuits are.
-I think too many people are intimidated by biscuits- hence the success of canned or frozen biscuits. I want to show that they really are easy and not much more time consuming than canned/frozen.
-When presented with several recipes to chose from, the Texan said, "You know I like biscuits."
-And I really like biscuits, so how many more reasons could I possibly need?
Not only are biscuits easy. You probably have all the ingredients in your kitchen right now.
-I believe that the fewer ingredients a recipe calls for, the more important the quality of the ingredients. There are only 5 ingredients in this recipe, so make them count.
-Flour- I started using King Arthur Flour (KAF) years ago because it was the only unbleached flour that I could find in my grocery store. That is no longer the case, but I stick with it because it has always given good results. Feel free to use any brand, including generic, just make sure that it is unbleached. It will taste better, and do you really want to eat bleach anyway?
-Baking Powder- I use Rumford because it doesn't have aluminum in it, another substance I would rather not eat.
-Salt- Use any fine salt; coarse salt won't work well because there isn't enough liquid in this recipe to dissolve the larger crystals.
-Butter- Unsalted, so that you can control the amount of salt that is added. And make sure to use real butter. Butter really is better, yum. Make sure it is cold, don't take it out of the fridge until you are ready to use it.
-Heavy cream- In a recipe like this I don't really notice any difference between the different types of cream, like heavy cream or whipping cream.
-Mix the flour, baking powder and salt together in a large bowl. The recipe says to sift, but I don't. Just make sure that the baking powder and salt are well distributed in the flour.
-Cut the butter into small pieces. I first cut the stick in half longways.
- Transfer biscuits to greased baking sheet, about 1 inch apart. (Though mine ended up further apart then that.)
8-Brush tops with melted butter.
pastry brush I'm using? My mom gave that to me for Christmas. It is made of silicone, so I can use it on hot things, (I melted my last pastry brush, it wasn't silicone.) and it is really easy to clean.
-Bake in a 425 degree oven for about 20 minutes, until pale golden.
I know that seemed like a long and complicated recipe. But you can have biscuits ready for the oven in the time it takes for the oven to preheat.
Here is the short and simple version:
makes about 6 biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3/4 stick (6 tablespoons) cold unsalted butter
- 3/4 cup cream
- Preheat oven to 425. Lightly grease a baking sheet
- Mix together flour, baking powder and salt in large bowl.
- Cut 5 tablespoons butter in pieces and blend into flour mixture until it resembles coarse meal.
- Stir in cream with a fork.
- Transfer mixture to a lightly floured surface (I didn't really need the extra flour), smoosh together dough and then fold in half and flatten 3 times.
- Pat dough into a 1/2 inch thick rectangle.
- Cut into 6 or 8 smaller rectangles and transfer to baking sheet.
- Melt remaining tablespoon of butter and brush onto tops of biscuits.
- Bake in middle of oven until pale golden and cooked through, about 20 minutes.