When I was a kid, weekend mornings were always my favorite when it came to breakfast. During the week, we had cereal, oatmeal or something quick before leaving for school. But on Saturday or Sunday, my mom made us biscuits. We got to have them all warm from the oven and I’m pretty sure I ate way too many each time. I had mine with a little butter, while my sister always added some crispy strips of bacon.
My love for good biscuits has not gone away over the years. Every once in awhile I’ll make a batch for us to enjoy and the craving definitely struck this weekend. It was a rainy and dreary morning and I was in the mood for comfort food.
This is my favorite recipe that I use each time I make biscuits. They are perfect for a special weekend breakfast, with some jam or even eggs and cheese. They also go wonderfully with a big bowl of soup when the weather is cooler outside. Or shoved plain into your mouth when you are starving and running out the door. Really, the possibilities are endless.
Yield: 12 to 14 biscuits (with a 3-inch cutter)
Recipe for homemade cream biscuits. Tender and flaky. Perfect on their own or topped with eggs or even jam!
- 4 cups all-purpose flour
- 2 tablespoons sugar
- 1 ½ tablespoons baking powder
- 1 tablespoon salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into 1-inch pieces
- 1 ½ to 2 cups heavy cream, plus more for brushing
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
- In a large bowl, add the flour, sugar, baking powder and salt. Whisk to combine. Using your fingers or a pastry blender, cut the butter into the flour. Continue until the mixture resembles even-sized crumbs. Next, start by adding 1 ½ cups of the cream. Stir until the mixture is just combined. If the dough is too dry, add additional cream, 1 tablespoon at a time (I used 1 ¾ cups cream).
- Pat the dough into a ball and transfer to a lightly floured surface. Roll out the dough to ¾ inch in thickness. Using a biscuit cutter, cut the dough into rounds and place on the prepared baking sheet. Re-form and roll out the dough as needed until all the dough is used.
- Brush the tops of the biscuits with additional cream. Bake for 25 to 28 minutes, until the biscuits are golden brown.