I've been trying to get creative recently with the breakfasts that I produce in my kitchen - creative, at least, with the ingredients found on any given day. Having eaten a lot of eggs, toast, pancakes, and waffles, one day it occurred to me that I could pan fry some diced baked potatoes, and go all American with some biscuits.
Since I had heavy cream in the fridge left over from constant ice cream making (I MAY have five kinds of ice cream currently in the freezer), I took a stab at this cream biscuit recipe from Smitten Kitchen. They turned out to be incredibly simple, and fabulously tender and moist. It felt to me like the cream vaporized inside each biscuit to create a warm, rich interior that would happily host any combination of butter, honey, or jam. They were also light enough to fall apart at the touch, so I would perhaps make them smaller around and thicker next time - and there definitely will be a next time.
Simple Cream Biscuits
3 T melted butter
2 C flour plus extra for rolling out dough
1 T baking powder
1/2 tsp salt
1 T sugar (optional)
1 1/2 C heavy cream
Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Melt butter in a small dish.
Sift flour, baking powder, salt, and sugar into a large mixing bowl. Fold in 1 1/4 C cream. If the dough is not soft, or difficult to handle, add a little more cream, about a tablespoon or so at a time.
Roll out and form dough:
Turn dough out onto a floured surface. Form into a ball and press into a round of about 3/4 of an inch. Use a round dough cutter about 2 1/2 inches in diameter to cut out biscuits. Gather scraps into a ball and flatten again to cut more rounds until all dough is used. Dip each biscuit in melted butter and place on prepared baking sheet.
Bake 12 to 15 minutes, until golden.
Serve immediately and enjoy!
Note: Smitten Kitchen raves about the use of flash freezing - individually freezing items like these biscuits so that they can be served fresh another day. Check out her instructions!