Cream Biscuits

Cream Biscuits

I have sung the praises of A New Way to Dinner from Food52 founders, Amanda Hesser and Merrill Stubbs many times on this blog. They call it a playbook rather than a cookbook and for good reason. It develops your sense of planning and strategy in the kitchen so you can lay down some killer meals every night of the week without killing yourself in the process. It’s all about a few hours of cooking on the weekend that set you up with the basic components for weeknight meals that are quick but still awesome.

The other thing I love about it is that it tells you how long things are good in the fridge after prepping, a simple concept which I have always found deeply vexing. I weep for the food I have wasted because I’m too quick to underestimate their fridge life.

And what isn’t better with a biscuit on the side? Chili, stew, frittata, soup, salad? ┬áThese biscuits quickly give a basic dinner that nummy feeling that comes from anytime someone actually baked for you. It’s primal. Or make biscuit sandwiches with an omelette or ham, gruyere and grainy mustard. They are also dessert ready served with sliced stone fruits or berries and some whipped cream.

If you’re eating them within 48 hours you can store them in a container on the counter and reheat in the oven at 300 for 5 minutes. Or, you can freeze them wrapped in a double layer of aluminum foil and put in a freezer bag for up to 6 weeks. Thaw frozen biscuits on the counter for a couple of hours then reheat at 375 for 10 minutes.

Like all the recipes in this book, this makes a large amount so you can stock up for future meals. It can also be halved to make less.

Cream Biscuits from Merrill Stubbs

Makes 16 large Biscuits

4 cups all-purpose flour

2 tablespoons baking powder

2 teaspoons sugar

1 teaspoon kosher salt

2 to 3 cups heavy cream

2 tablespoons salted butter, melted

Heat the oven to 425.

Combine all the dry ingredients in a large bowl and stir until blended. Slowly add the cream while stirring until the dough clumps together. You only need enough cream to make the dough hang together.

Turn the dough out onto a floured surface and gently knead for 1 minute. Divide the dough in half. Pat each half into a round about 1/2 inch thick. Use a sharp knife to cut the round into 8 wedges.

Place the biscuits 2 inches apart on an ungreased baking sheet. Brush the melted butter on the tops of each biscuit. Bake until lightly browned, 12-15 minutes.

Serve warm. Store remaining biscuits according to instructions above.

 

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