Biscuits

3biscuits

When I was making the list of American dishes for the alphabetical cuisine journey, the letter ‘B’ had so many dishes to choose from. For the letter A, I never really looked beyond Apple pie. I had zeroed upon the pie before even making the list. But for B, it could have been buttermilk pancakes, brownies, baked beans, buttermilk biscuits, bagel, Boston cream pie and what not!! Finally, I took the sensible decision of staying with the healthier choices and chose biscuits over brownies for B.

The plan initially was to make buttermilk biscuits, but a packet of fresh cream approaching the expiry date changed the chain of events. It turned out to be god, this way I was making the easiest biscuits possible on earth! These can be served with any sandwich with filling in between, but we poured some sweet honey onto it before popping it into our mouths :).

The term biscuit in American cuisine is totally different from the British and Indian concept. American cookies are more like the Indian biscuits and the English scones are more like American biscuits. Gotcha?

This recipe was so simple that I didn’t take any step wise pictures. But go through this link here for a detailed post on cream biscuits. The key to the recipe is high fat cream, so don’t try this recipe unless you can get hold of the kind of cream that makes you real fat! Did I talk about healthy choice sometime back? Well..scratch that off:D!

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Recipe source: Serious Eats

Ingredients: 

  • 2 cups all purpose flour
  • 1.5 tablespoons baking powder
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1.5 cups heavy cream

Method:

  1. Heat the oven to 400F/ 200C.
  2. In a big bowl, whisk the flour, baking powder, salt and sugar. Once its all mixed well, stir in the heavy cream slowly and mix it in until the flour is wet and sticky. You can add a little more cream if it is not enough.
  3. Turn the dough into a well floured surface and gently press it to form a rectangle, about 1/2″ high. Now fold it one or two times and pat it down again into 1/2″ thick rectangle. Use a round cookie cutter to cut out the biscuits.
  4. Gently press the leftover dough scraps together and cut more biscuits out until the dough is used up fully.
  5. Bake for about 10-15 minutes. You can brush the top of the biscuits with melted butter when it goes into the oven to get a golden brown color. Let it cool slightly before serving. 

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Check out the Blogging Marathon page for recipes from other participants.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

This post also goes to A to Z blogging.

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27 thoughts on “Biscuits

    • Robin says:

      These biscuits are absolutely the best I’ve ever had!!! First time I made them I didn’t have heavy cream so I had to substitute with milk/butter turned out wonderful. Second time I made them I made sure I had heavy cream. I could figure out what I did wrong because they were flat little things…. Forgot the baking powder!? My son said they were better that way, they were pretty darn good but I like them fluffy!! Finally made them again with ALL the ingredients and they were just amazing!! My family had requested I make them with and without the baking powder because they love them so much both ways!! Thank you!!!

      Like

  1. Srivalli says:

    That’s seriously some addictive biscuits you got there Rajani…That honey dripping off is a beautiful shot..I should try my hand at this, what this being a simple recipe…:)

    Like

  2. usha says:

    Biscuits have turned out perfect. At times even I try to bake healthy and eventually give up. I guess for certain bakes, we need to go full fat to really enjoy the bake.

    Like

  3. Pavani says:

    Perfect choice for the letter B. Biscuits turned out so flaky and delicious. Love the last pic with honey dripping — I think it’s calling my name. Yummy!!

    Like

  4. Amara says:

    Love your flaky biscuits with yummy drizzle of honey over them. Feeling like just grabbing one off the screen here Rajani .:)

    Like

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