Breakfast, biscuits, boys, baking, butter, belgium beer, Bon Iver… … …. The letter B is bomb.
While we’re examining this fine list of B words, let’s jump back to the first two: Breakfast and Biscuits. Biscuits and Breakfast. My heart just skipped a beat. Breakfast is where it’s at, and biscuits is making it happen. You dig?
I made these biscuits this morning… for a boy… we ate them… all of them. The End.
Kidding!! I’ll stick around another 3 minutes just to ensure I’ve thoroughly convinced you to scurry to the kitchen and make these.
So… Biscuits are ridiculously good. You know this. But these biscuits… These biscuits own breakfast town. They dominate any other breakfast biscuit I’ve ever had with heavy pounding fists. Obviously they mean business in the delicious category.
And if you weren’t already melting your butter over these, they take a total of 18 minutes and 5 ingredients to be on your table and in your belly. It’s as simple as sift, mix, bake, eat.
Straight out of the oven these biscuits are creamy pillows of heaven. With some spicy sausage, sweet coffee, and fried eggs – you’re on your way to breakfast bliss. Make these for that handsome hungry man or woman you adore… breakfast is for lovers.
Cream Biscuits – Taken from SmittenKitchen.com
Yields 10- 12 biscuits depending on how you roll and cut your dough
3 tablespoons melted butter
2 cups all-purpose flour, plus more for dusting the surface
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar (optional)
1 1/2 cups heavy cream
Preheat your oven to 425°F. Line a baking sheet with parchment paper. Melt butter in a small pot or microwave dish, and set aside. Sift two cups flour, the baking powder, salt and (if using) sugar into a large bowl. Fold in 1 1/4 cups cream. If the dough is not soft or easily handled, fold in the remaining 1/4 cup cream, little by little. (I used all 1 1/2 cups by the end of my mixing.)
Turn dough onto a floured surface, mound it into a ball and, using your hands, press it to a thickness of about 3/4 inch. Cut into rounds, 2 1/2 inches in diameter. Gather dough scraps and continue to make rounds. Dip the top of each round in melted butter and arrange on the baking sheet. Bake until golden, 12 to 15 minutes. (My oven had them ready in 10 minutes, so keep a close eye if you know your oven runs on the hotter side.) Serve immediately, or flash freeze for future use.