Even though we’re experiencing some unusually warm weather here in the Midwest these past couple of weeks, I am still in the mood for baking. Biscuits are the perfect accompaniment to fall comfort food!
Biscuits are a great versatile bread that you should have a go-to recipe for in your file. They can be whipped up pretty quickly, and used as a main staple in your breakfast, a side in your dinner or as a shortcake for your dessert. How about using these biscuits as buns for a tiny hamburger? Or as a topping for chicken and dumplings or shepard’s pie? This is a nice basic recipe that you could tweak by adding fresh herbs, spices or cheese, even sprinkling with cinnamon-sugar for a slightly sweeter dessert biscuit. Below are some recipes you can use with your fresh homemade biscuits.
Cream Biscuits, adapted from Lost Recipes, by Marion Cunningham
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 to 1 1/2 cups heavy cream
- 1/3 cup (5 T) butter, melted
Preheat oven to 425 degrees F. Prepare a baking sheet with parchment paper or silicone sheet.
Toss together the flour, baking powder, sugar and salt in a mixing bowl, stirring with a fork to blend. Slowly add 1 cup cream, stirring constantly. Gather the dough together; when it holds together and feels tender, it is ready to knead. If the dough seems shaggy and pieces are dry and falling away, slowly add enough additional cream to make the dough hold together.
Place the dough on a lightly floured surface and knead for 1 minute. Pat the dough into a square that is about 1/2 inch thick. Cut into 12 squares or use a biscuit cutter to make circles. I actually used a glass and reshaped the dough as I went along, because I don’t own biscuit cutters.
Dip each biscuit into the melted butter so all sides are coated. Place the biscuits 2 inches apart on the baking sheet.
Bake for about 15 minutes, or until the biscuits are lightly browned. Serve warm or at room temperature.