Sometimes you just need a biscuit. A warm and sweetish salty one, smeared with soft butter and jam, and maybe some fruit and milky tea.
Know what I mean?
It’s raining in California again. Someone needs to talk to the authorities about this.
So, um, excuse me? Authorities? Mr. and Mrs. Powers That Be? Can’t we lay off the grey skies, the chilly drafts, the rain coming down in drips and sheets? I may be new around here, but I was told California was, you know, sunny. I’m beginning to think I’m being punked. (Not cool, Ashton.)
So, yes, biscuits. These are simple, light, tender-crumbed. Eaten warm, they’ll make you close your eyes and smile. A little bit of cozy on a wet and dreary day.
Sweet Cream Biscuits
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 1/2 cups heavy cream
Preheat oven to 400 degrees F. Spray the cups of a 12-cup muffin tin with non-stick cooking spray.
In a large bowl, combine all of the dry ingredients, and whisk to incorporate and remove any lumps. Pour in the cream, and stir with a rubber spatula, until a sticky-ish, shaggy dough comes together. Spoon dough evenly into twelve muffin cups, and bake biscuits for 18-20 minutes, until the tops are nicely golden brown. Allow to cool on a wire rack until just slightly warm, then enjoy with large pats of salted butter.
Makes 12 biscuits.