I craved something savory and simple.
Many friends had mentioned baking biscuits on Facebook.
Could I create biscuit happiness?
Today I wanted a simple recipe. I didn’t want to go hunting for ingredients or learn special techniques. So I searched the America’s Test Kitchen Baking Book which has rarely let me down.
I found a cream biscuit recipe. I read it over and over because it did not contain butter, which in my mind seemed like a ncessary component. However what if just cream works and I could save my butter? In these COVID19 times I feel like I need to ration all ingredients, especially one as precious as butter.
American’s Test Kitchen recommends either a cheese biscuit or a fresh herb biscuit. Why can’t I have both at the same time ATK? What if I want it all? I made it happen.
The result: biscuit happiness!
Next time I would make a larger biscuit for a fried egg sandwich or perhaps eat them with some butternut squash soup.
- 2 c. flour
- 2 tsp. sugar
- 2 tsp. baking powder
- 2 Tbs. fresh rosemary, scallion or chive, & thyme, chopped fine
- 4 Tbs. parmesan, grated (plus a little extra for sprinkling on top at the end)
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 1/2 c. heavy cream
Preheat oven 425 degrees.
Add all the dry ingredients to a large bowl and whisk together.
With a wooden spoon mix in 1 1/4 cups of heavy cream.
Add more heavy cream, 1 tablespoon at a time, to the bits that have not combined.
Place the dough on a cutting board or counter and flatten a bit so that the dough is about 1/4″ – 1/2″ thick. Use a biscuit cutter or you can cut the dough into triangles if you don’t have a cutter. I used a small round cutter, and ended up with 11 thick biscuits.
Place on baking sheet with parchment
Brush tops with more heavy cream and sprinkle a bit more parmesan on top of each biscuit.
Bake 10-15 minutes til they don’t feel too squishy when you pinch each side of the biscuit. Yes. You must feel up your biscuit to decide if it is done.