I love biscuits. Sometimes I wonder if I should try and get adopted by a Southern grandma so I can have fried chicken, biscuits and pie whenever my heart desires. Speaking of the South–I visited one of my best friends Heather in Atlanta and we went here for dinner. I ate my weight in fried chicken, but they start you off with a bread basket that has yeasted rolls and cinnamon rolls. What? Who starts a meal off with cinnamon rolls? Those Southerners really know how to play.
These biscuits are certainly not a traditional buttermilk biscuit, which I’ve never been really successful at making well (my nemesis along with pie or tart crusts). That being said they are super easy to make, don’t involve any cutting in of butter and are very forgiving recipe. It comes together so quickly that you can have a craving for biscuits in the morning and have them in your belly within 30 minutes. In case you needed more convincing, this is a one bowl recipe, which is always a plus. My favorite thing about these biscuits is that they are perfect for whatever you’re serving–soup, eggs or just some honey and jam.
Easy Cream Biscuits
from The Kitchn
2 cups all purpose flour
2 1/2 teaspoons sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 1/2 cups heavy cream (divided)
Preheat your oven to 425°F. Line an 8×8 pan with a piece of parchment paper, with the ends hanging over the side.
Whisk together the flour, sugar, baking powder and salt in a medium bowl.
Add 1 1/4 cups of the cream. Mix together quickly and dump out the contents onto a lightly floured work surface. Mix the remaining 1/4 cup of cream with the dry bits at the bottom of the bowl add that to rest of the dough. Knead together briefly until you have a cohesive dough.
Shape the dough into a long rectangle. Then cut the rectangle in half length-wise. Then cut each half into four pieces. You should have eight biscuits total.
Place the biscuits in your prepared pan. Bake on the middle rack for about 15-18 minutes or until golden brown.