Cream Biscuits

Crappy day?

Time for comfort food, yes? Whether your soup de jour is canned or homemade, these little puppies will make it shine. Now, listen up; do these with what I tell you to use, and make ’em like I tell y’all to make ’em, and they’ll be the lightest, fluffiest things you’ve ever had.

(I just did up a batch of minestrone, as it’s 35, windy, and raining sideways here…)

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2 Cups Whole Wheat Pastry Flour (Trust me; TRY THIS)
1-1.5 cups Heavy Cream (1/2 & 1/2 is fine, just not as much fun)
2 Tablespoons unsalted Butter
1 Tablespoon Baking Powder
2 teaspoons Agave Nectar or Honey
1 teaspoon Sea Salt

 

Preheat your oven to 425°F and set a rack right in the middle.

In a large mixing bowl, combine the flour, baking powder and salt. Blend with a fork to fully incorporate.

Combine 1 cup of cream with your agave nectar or honey. Stirring constantly, gradually add that to the dry mix in a thin stream.

As soon as the dough is holding together and feels moist but not too sticky, stop working it. If it feels dry, add more cream.

Transfer the dough to a clean, lightly floured surface and knead gently for one minute, and no mas; the key to light and fluffy is to not overwork the dough.

Form the dough into a square roughly 1/2″ thick. Cut into equal rounds or squares as you please, (this should make around 10).

Place the biscuits on something nice and heavy; stone baking sheet, pizza stone, or cast iron Dutch oven lid is perfect. Leave whatever you use ungreased and allow a couple of inches between each biscuit.

Melt the butter and brush tops and sides of each biscuit.

Bake for about 12 to 15 minutes, until nice and golden brown.

Serve nice and hot.

You’re welcome.