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I'm a busy stay-at-home mommy of a 2 year old monst-- er toddler. This is a blog about stuff I like to cook, including recipes and pictures. <3

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Cream Biscuits
Saturday, March 22, 2008 | Time: 5:43 AM

It seems like whenever I decide to make biscuits from scratch, I always end up just wishing I'd bought a tin at the grocery. Yes, its that bad. They're always so crumbly. And I dont like the taste of shortening. But I came across this recipe recently - and it is the superhero of biscuit recipes!!
No rolling. No cutting fat into flour. Takes just a few minutes to prepare! And most importantly, they come out nice and fluffy and taste wonderful! Plus, I imagine they are healthier without butter or shortening.

2 cups all purpose Flour
1 teaspoon baking powder
2 teaspoons sugar
pinch of salt
1 1/4 cup heavy cream (plus or minus)

Mix dry ingredients together. Add heavy cream, starting with 1 & 1/4 cups, adding more if dough is too dry and crumbly. Should feel like bread dough - like a babys bottom!
Knead on floured surface about 30 seconds.
To make perfectly shaped biscuits, press into 8 inch cake pan to shape, then invert onto a floured surface and cut with round cookie cutters. (Or just pat it out with your hands, about 3/4 to 1 inch thick.)
Brush tops with milk (optional)
Bake in preheated 425 (f) oven for 15 min
Let cool 5 min
Makes about 10 biscuits.

Excellent biscuits for sopping up any number of delicious soups. Or serve Southern-style with dinner items like pot roast or baked chicken. These are great for tea, with cream and strawberries. You could even add more sugar (about 2-3 tablespoons) to make them more dessert like, like for strawberry shortcakes.

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