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Did you know - it's getting cold outside. Which means my apartment is crazy cold inside. Luckily I live in Los Angeles, so my cold here is, you know, skewed, compared to the rest of the country.
As in, there is no way I could survive on a space heater alone if I were living somewhere else. I just don't trust those gas wall heaters that we have going on down here. If you've ever lived in an apartment in LA, you'll know exactly what I'm talking about. They're shifty. Not to be trusted. Or maybe I just grew up with central heat and don't get it.
Something I do get? Biscuits. Biscuits are great, but especially so when it's cold out and you want some buttery and flakey goodness.
These particular biscuits require cream. So you know I only made them because I had leftover cream from some other recipe hanging around, begging to be used before stinking up my fridge. Nobody likes a stinky fridge.
The best part about biscuits? You can freeze them before you bake them, so you can have fresh biscuits any old time. Brilliant.
Cream Biscuits
(via Smitten Kitchen)
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
1 1/2 cups heavy cream
Preheat the oven to 425°F. Line a baking sheet with parchment paper. Melt butter and set aside. Sift two cups flour, the baking powder, salt and 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.
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, about 2 1/2 inches in diameter. Gather the dough scraps and continue to make rounds. Brush the top of each round with melted butter and arrange on the baking sheet. Bake until golden, 12 to 15 minutes. Serve immediately, or flash freeze for future use. (They can be baked straight from the freezer, you just need to add some more baking time, usually around 3 to 5 minutes.)
In photos:
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Lists
Cream Biscuits
Did you know - it's getting cold outside. Which means my apartment is crazy cold inside. Luckily I live in Los Angeles, so my cold here is, you know, skewed, compared to the rest of the country.
As in, there is no way I could survive on a space heater alone if I were living somewhere else. I just don't trust those gas wall heaters that we have going on down here. If you've ever lived in an apartment in LA, you'll know exactly what I'm talking about. They're shifty. Not to be trusted. Or maybe I just grew up with central heat and don't get it.
Something I do get? Biscuits. Biscuits are great, but especially so when it's cold out and you want some buttery and flakey goodness.
These particular biscuits require cream. So you know I only made them because I had leftover cream from some other recipe hanging around, begging to be used before stinking up my fridge. Nobody likes a stinky fridge.
The best part about biscuits? You can freeze them before you bake them, so you can have fresh biscuits any old time. Brilliant.
Cream Biscuits
(via Smitten Kitchen)
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
1 1/2 cups heavy cream
Preheat the oven to 425°F. Line a baking sheet with parchment paper. Melt butter and set aside. Sift two cups flour, the baking powder, salt and 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.
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, about 2 1/2 inches in diameter. Gather the dough scraps and continue to make rounds. Brush the top of each round with melted butter and arrange on the baking sheet. Bake until golden, 12 to 15 minutes. Serve immediately, or flash freeze for future use. (They can be baked straight from the freezer, you just need to add some more baking time, usually around 3 to 5 minutes.)
In photos:
Sifting flour, baking powder, salt and sugar.
After adding in the cream and kneading it.
I used a larger biscuit cutter than I meant to, so I didn't get as many. I also froze a couple before this step, which is brushing on the butter.
Mine did not brown a whole lot, but I didn't want to overcook.
Slice, butter, enjoy! You can also use jam, of course. But I accidentally broke my jam jar trying to get it open, sending glass shards and rogue jam everywhere. It's true. I don't know my own strength, apparently.
- Red Lobster Cheddar Bay Biscuit Mix Review
You know what, I've never been to Red Lobster. At least, not that I remember. Considering my one experience with lobster to date ended in me feeling sick all night, I'm not sure I'm going to be visiting Red Lobster anytime soon. But, maybe...
- Strawberry Shortcake
Growing up in Portland, sometimes we would head over to this one restaurant that was famous for its strawberry shortcake. The restaurant in question is called Tebo's, and it's kind of almost an assembly line situation. You go in, wait in line...
- Cookie Dough Ice Cream
I've made a few different ice creams now - vanilla bean, red velvet, strawberry buttermilk - but I could tell that this time, this time I did it right. I didn't really know that I'd been doing something wrong in the past, but when the amount...
- 7up Biscuits
Omg. You guys, I wrote up an entire new post, and had to delete it. Because suddenly, when it was posted, the layout on here went completely insane, and it didn't seem to matter what I did to try to fix it. But, realizing that it only happened after...
- Strawberry Shortcakes
It's strawberry season, friends. You know what that means - tons of strawberries for cheap prices. Which means, if you're like me and live by yourself, you've got to start using those babies up in recipes before they go bad. Because bad strawberries...