In honor of our 42nd anniversary, I used a plate that my late Great Aunt Kitty gave to me. This one was actually painted by her teacher.
These excellent biscuits, courtesy of James Beard, are wonderfully easy because you don't have to cut in any butter for the heavy cream takes the place of the fat. I love this recipe, also, because you don't have to roll them out...they're just patted to form a square or a circle. Ditch that box of prepared biscuit mix and whip up a batch of these and serve with your favorite jam with a cup of tea. Or in my hubby's case, it's biscuits with sausage and gravy!
|1||tsp. kosher salt|
|1||Tbsp. baking powder|
|1 to 1½||cup heavy cream|
|1||Tbsp. butter, melted|
- Preheat the oven to 425 degrees. Combine the flour, sugar, salt, and baking powder in a mixing bowl, stirring with a fork to blend. Slowly add the cream, stirring constantly, until the dough holds together.
- Knead gently on a lightly floured surface for about 1 minute. Pat the dough into a ½-inch thick round and cut into 12 wedges, or squares. Arrange the biscuits 2 inches apart on an ungreased baking sheet and brush the tops with the melted butter.
- Bake for 12 to 15 minutes, until lightly browned. Serve warm.
I am sharing this with:
Mix It Up Monday!
On the Menu Monday
Tea Time Tuesday at Rose Chintz Cottage
Your Cozy Home Party
You're Gonna Love It Tuesday
Table Top Tuesday
The Bunny Hop
Full Plate Thursday