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“Super simple – just add cream!”
Heat oven to 425°F.Place the dry ingredients into the work bowl of a food processor. Pulse to or 3 times to combine. With the processor running add the cream all at once, let it run until it all comes together in a ball. Stop the machine.
Flour the counter or a board and turn the dough out from the processor. Form it into a ball, then knead it, folding it on to itself, about 8 times. Using your fingers, flatten out until it is about 1/2 inch thick (or you could make them thicker if you want really fat biscuits, they will take a little longer to cook). Using a biscuit cutter or glass, go straight down; then pull the biscuit cutter straight up, do not twist. Place biscuit onto parchment lined cooking sheet. Continue to cut until you can cut no more, then fold the dough and pat out again...continuing until there is no dough for you to cut.Put the biscuits into the oven at about the middle position and cook for 12 - 15 minutes or until browned.
I love recipes that are easily adaptable. One basic recipe that makes more than one thing.
It keeps everything simple. Like my recipe for Super Simple Scones.
Remove the dried fruits and nuts and you have the perfect sweet biscuit for Fresh Homemade Strawberry Shortcake.
Remove the sugar and these turn into perfect Super Simple Cream Biscuits.
One recipe. Three different super simple applications. All with delicious mouthfeel and great taste.
Last night I had a hankering for some old-fashioned fried chicken, and look out Colonel, I do make some really good fried chicken. If I do say so myself.
And I do.
So to go with, I wanted biscuits, and mashed potatoes, and chicken gravy … oh my.
To keep from working too hard, I made these Super Simple Cream Biscuits. No cutting shortening in. Just use heavy cream.
And to make it even easier, I made them in the food processor. Add the dry ingredients, and give it a little whirl. Then with the machine running, add the cream and let it all come together…easy speasy…
Looks a little like thick mashed potatoes, doesn’t it…
Turn on to a floured board or counter…This is another reason to love my granite counters
Knead it a few times then cut with a 2 inch biscuit cutter (or use a glass)
Place them spaced evenly on a parchment paper covered cooking sheet (or use a silpat silicon cooking liner)
When you twist the cutter, you seal the edges of the biscuit and they do not rise the same in the oven. Another good trick is to cover them and put them in the refrigerator for a while to let them “chill”, which is perfect for make ahead. And the final trick is…when kneading them, you can grate some butter into them and then they will be rich and deliciously buttered before you even bring them to the table.
So so good.
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