That’s what I call this recipe, because these biscuits are so quick and easy that I can whip them up at the last minute. This usually happens because I’ve concocted a fly-by-the-seat-of-my-pants leftover soup (see Leftover Magic), and need a dinner roll to go with it.
This recipe was born out of necessity because we always have a gallon of whole milk in the fridge for DJ, but he rarely drinks it all before it starts to go sour. He usually gets through all but 1 or 2 cups, and then I have to scramble to find ways to use it up (so far, tapioca is my favorite!) I happened across a biscuit recipe that called for self-rising flour, heavy cream, and no shortening, and I wondered if I could successfully make it with regular flour and whole milk instead.
My kids love these biscuits. Since the first night I made them, they’ve asked for them almost every day. I have to put a limit on how many they can eat at dinner time, because if left to their own devices, they will eat nothing else.
Here’s the recipe:
2 cups unbleached, all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 to 1 1/2 cups heavy cream (or whole milk)
1) Preheat oven to 450 degrees.
2) With a fork, mix dry ingredients well in a large mixing bowl. Slowly stir in milk until dough pulls together into a ball. It will be a bit sticky.
3) Turn dough out onto a lightly floured surface. Knead 10 times.
4) Roll out to 1/2 inch thick (don’t roll it too thin!) Cut into rounds using a biscuit cutter or drinking glass, and place on an ungreased baking sheet (to be safe, I line my baking sheet with a Silpat,which I think might be one of the best kitchen inventions EVER). Roll and cut scraps, but be careful not to add too much flour, or your biscuits will be tough.
5) Bake for 8-10 minutes, or until golden-brown. Best served warm. This recipe makes about 10 large biscuits.
Note: To make garlic-cheese biscuits, add 1/2 cup grated, sharp cheddar cheese, and a 1/4 teaspoon garlic powder.[print-me/]