Friday, March 1, 2013

exactly six james beard cream biscuits

It's March 1st, and it was snowing this morning.  I thought we were supposed to be done with winter?

Snow is great and all, but I can't handle it any more!  I mean, I've gotten my car stuck twice in the alley behind my house.

Granted, it's a tiny little car with tiny little wheels, but I would like to be able to leave the house sometimes in the winter:  I'm not that much of a homebody.  :  )

"Bellyaching" about snow in March aside, here is a recipe for the very best biscuits.

Now, in my family, my sister Hannah normally makes them (you can just ask my sister Steph about that time she was supposed to make them, and my mother kept telling her, "I hope you do as good a job as Hannah does...").

They're one of our go-to recipes because they're the best.  Even though my mother questions anybody else's ability to make them, they're actually pretty easy.

Of course, Hannah still makes the best biscuits (she's our version of the biscuit lady), but I think you'll be able to at least get close by following the recipe.

hannah, "the biscuit lady," with my cute little cousin maggie
Adapted from the St. Louis Post Dispatch

1 cup flour (I've used both King Arthur and White Lily with this recipe; they're very good with both of these flours)
½ teaspoon salt
1½ teaspoons baking powder
1 teaspoons granulated sugar
½ to ¾ cups heavy cream
3 tablespoons butter, melted

  1. Preheat the oven to 425 degrees F.
  2. Combine flour, salt, baking powder and sugar in a mixing bowl.
  3. Slowly pour ½ cup of the cream into the mixture, stirring constantly.  Gather the dough together; when it holds together and feels tender, it is ready to knead.  If the dough is shaggy and pieces are dry and falling apart, slowly add enough additional cream to make the dough hold together.
  4. Lightly flour a work surface and place the dough on it; knead for 1 minute.  Pat or use a small rolling pin to roll the dough into a square that is about ½-inch thick.
  5. Cut into 6 equal rectangles.
  6. Dip each rectangle into melted butter, coating all sides.
  7. Place the biscuits 2 inches apart on an ungreased, nonstick baking sheet.  I wanted mine on my rimmed baking sheet, which is not nonstick, so I lined mine with my silpat.  Bake until they are lightly browned, about 15 minutes.
  8. Serve hot with butter and jam.
Makes 6 biscuits, which will serve 2 to 3 people.

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