Daily*Dishin: Quick Cream Biscuits

(Printable Recipe)

Tender, rich biscuits that are also easy and quick? Yep, it's possible and so simple and there's no "cutting in the lard until it resembles the size of small peas." Also, there's no lard. Cream provides the richness that makes these biscuits perfectly flaky and delicious and is the reason they're so easy to put together in just minutes.

Here's what you'll need:

2 cups all purpose flour
3 teaspoons sugar
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups heavy cream

Join me in the scoop and scrape as this is my favored method of flour measurement. The back of a butter knife works just fine but if there's a prime implement for a job, I want to have it, so here I'm using a table crumbing device carried by waiters in snooty restaurants everywhere.

Blend the dry ingredients with a whisk to thoroughly incorporate the baking powder into the flour.

Ok, that took 5 minutes. Here's the last 5 minutes and you're done. Pour the cream into the dry ingredients in a steady stream as you stir a few times around until it's more stuck together than not. It will look like a big shaggy mess. That's fine. Turn it over and dump it out on a floured countertop. Scoop and press it together with your hands, fold in half and flip it over. Do this just another time or two and it will suddenly hold together and get a better personality.

Starts out like this.....

...really does end up like this. Now don't touch it anymore (except to press into a parchment lined 8" pan). The secret to tender flaky biscuits is not to work on them very hard at all. Roll and beat and press that dough more than about 30 seconds and you'll be rewarded with heavy little biscuit rocks.

Bake just 15-18 minutes at 425 until lightly browned and just baked through. Now go make some o' that Bacon Jam in the picture above and your evening will be complete!

Comfort Food Feast continues on the Food Network's FN Dish blog! You'll find me there all winter and today you can check out these other wonderful biscuit ideas: