quick and delicious biscuits

 

These are my recent go-to for a quick brunch/lunch. They can be whipped up in about 15 minutes and work wonderfully as the base for a breakfast sandwich, are heavenly smothered with butter and honey (but really what isn't??) and great as a side to almost any main course. I found this recipe in Cook's Illustrated All-Time Best Bread Recipes....enough said.

 

 

 

Quick and Easy Cream Biscuits-Adapted by me

Makes 8 (clearly I got mine to make more than 8)

2 cups all-purpose flour

2 teaspoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups heavy cream

 

1. Preheat oven to 450 degrees and line baking sheet with parchment paper or Silpat.

 

2. Whisk flour, sugar, baking powder and salt together. Stir in cream (I use my hand) until all combined. Transfer dough to a lightly floured counter and knead dough briefly until smooth.

 

3. Roll dough out until it reaches the desired thickness you want for your biscuits. The original recipe suggests a 3/4 inch-thick-circle (do some people really measure this??!) Cut into rounds (use the top of a drinking glass if you have no biscuit cutter) and place on baking sheet.

 

4. Bake until biscuits are golden brown, about 15 minutes.

Serve warm or microwave for 30 seconds before eating.

 

Artisan Bread

I posted a photo of this bread some time ago on my instagram page and had a few requests for the recipe. If you enjoy fresh, homemade bread (ummm if you have a pulse I think you fit in this category) that is hard to mess up then read on.

 

Artisan Bread

 

3 c flour

1 t salt

1/4 t yeast

Mix together.

 

Add 1 1/2 c hot water and stir until combined. Use your hands to knead everything together into a ball. Place in a bowl, cover with a towel and let sit on the counter for 12-16 hours.

 

Dump out on a floured board and add additional flour until the dough is no longer goopy.

 

Add a bit of flour into the bowl it had been sitting in, put dough back in bowl and cover again with a towel. (this can be done a few minutes before backing or an hour or two)

 

Preheat Le Crueset (or whatever dutch oven you have) in oven to 425 degrees.

 

Once preheated, place the dough in the Le Crueset and bake, covered, for 30 minutes.

 

Bake, uncovered, for 10 minutes.

 

Enjoy!! 

 

**This recipe loves to have spices, cheese, or herbs added to the dough. Simply sprinkle in your favorites when you blend all the ingredients and let me know if you find a real winning combo.**