Sweet Cream Biscuits: Hello, Old Friend
Every once in awhile, I come across a recipe that I wonder how I ever did without. It becomes an instant classic, a regular, a staple that I make over and over again and never get sick of. It turns out the same every time and you can count on its predictability. If it happens to be fast, versatile and soooo good that I wish I could eat it every day…*sigh*…even better! Raise your hand if you knew I was talking about carbs!
Sweet Cream Biscuits. Dozens of batches and many years later, I still love these things! OK. I may have said this before but I am totally serious this time. If there was only one recipe you ever make off this blog, let it be this one. They are ridiculously easy. They taste heavenly! And you can modify them for endless possibilities. You can call them scones, you can call them biscuits-whatever! The beauty of these is how versatile they are. They are perfect for breakfast, a great addition to a brunch menu, and in my experience, a sure way to win kisses from the man in your life. Every time I mention them, my husbands eyes light up like a marquee. And I am not exaggerating. This recipe started me on my ‘scone’ phase. I think I made scones three or four times a week for months, creating new recipes, testing out different ingredients, and generally enjoying all the bread! I still make tons of biscuits and scones the old fashioned way, cutting in butter and rolling them out. But this is my favorite method and much more conducive to my lifestyle. Hope it becomes a favorite of yours too!
Sweet Cream Biscuits-Recipe Modified 2012
Make these! I am not kidding!
2 c flour
2 1/2 tsp baking powder
1/2 tsp salt
1/3 c sugar
1 1/4 c cream
1/2 tsp vanilla
Preheat oven to 425. In a medium bowl, mix all dry ingredients together. Add cream and vanilla and mix with a fork until moisture is evenly distributed. Using your hands, gently press the dough against the side of the bowl just until a ball forms. The less you handle the dough, the more tender the biscuits will be. Divide the dough into 6 equal parts, gently forming each into a flat disc. Place onto a baking sheet and sprinkle with sugar, if desired. Bake for 15 minutes or until tops are golden brown.
And if you want to vary it a little…Cranberry Orange Scones!
After you mix the dry ingredients, toss in 1 c of dried cranberries. Before you add the cream, add the zest of two oranges to it and mix it in. Or use lemon zest and dried blueberries. Both are awesome.