Cream Biscuits

Okay, I know I said last week that if you make nothing else on my blog, you must make these brownies.  Well, I've changed that.  If you make nothing else from my blog you must make those brownies...and these biscuits!!  Oh. my. word.

Now, if you're like me, biscuits sound intimidating.  They sound complicated.  They sound like you have to have special tools to cut out the biscuits or wait around forever for the yeast to rise.  Wrong.  These biscuits are easy!  And I made them on the first try and they are A.MAZ.ING.!!  Read:  YOU MUST TRY THESE BISCUITS!!

Okay.  Now, Hubby came home last week, on a particularly trying day with the youngens - ha, bearing gifts (guess he knew I was about to lose it).  Besides the chocolate, he also got me this new cookbook!  I wasn't sure if I should be offended by the title, but then he explained to me that it was recipes made of healthy ingredients and things that most people have in their kitchen.  So that explained the title and I got right to reading!

There are tons of great recipes I was ready to try!  But this one was a MUST try ASAP!  I just had a feeling it was going to be that good!  But really, how can you go wrong with cream and biscuits in the same sentence?

You'll need:

• 1 1/2 cups Flour
• 2 tsp Baking Powder
• 1/4 tsp Salt
• 4 tsp Sugar (optional - I didn't use the sugar this time bc I didn't have a container ready to store my sugar in and didn't want to open the bag - ha)
• 6 tbsp Cold Butter (not sure why the distinction, but that's what the recipe says)
• 3/4 cup Heavy Cream

Mix flour, baking powder, and salt (and sugar if you choose to use it)

Add butter and mix into crumbles with your hands or a pastry blender/cutter thingy (I don't have one of those so hands it was)

Reserve 1 tbsp cream, and add the remaining cream to mixture.  Mix with fork

Mine looked like this after mixing with the cream and the fork

Then knead it a little with your hands again.  Then mine looked like this.

And here's where the fun begins!  I never get to use a rolling pin for anything so this really made me feel like I knew what I was doing - haha!  I don't have a butcher block or anything, so my board was my clean counter.  Floured so that the dough wouldn't stick.  The recipe called for rolling it out about 3/4 inch thick.

The following is where I lost all my street cred as a professional baker.  Sigh.

Since I didn't have anything to cut my biscuits with, and I didn't want square biscuits (the recipe said you could cut them in squares if you like), I called upon my Twilight cup to be my biscuit cutter.  That's right, thank you, Edward Cullen, for shaping my biscuits correctly!  And thank you, Maggie , for my Twilight cup :)  Really any cup would work, but anyway, back to the biscuits...

After I cut out my 8 biscuits and put them on my cookie sheet with parchment paper, I used the reserve cream and brushed it on the top of each biscuit.  And since I haven't been able to locate my basting brush since the move, I just used the back of a spoon to spread the cream on each biscuit.  It worked just fine.

Put them in a 400 degree oven for 17 minutes and...

...here they are!!

At first I was a little worried that they weren't super puffed up like I thought they would be.  However, when I took a bite (to make sure they were okay before handing them out) I became a believer!!  Oh. my. gracious.  Hubby said we should have these at every meal.  That's how good they were!!

So you must let me know if you try them.  Because they're amazing.  And wonderful.  And we will be having them again at our house.  Yum!!