I am convinced that Sunday morning always calls for a treat (especially after a week filled with mostly vegetarian meals)...The heavy cream in my fridge, which by the way was a few days post its expiration date, was calling my name. My initial thought was to use it in a quiche since I have two frozen Whole Foods tart shells on hand but I realized that I had ran out of eggs.
One of the quickest and easiest recipes that uses cream that I know of is the Cooks Illustrated cream biscuits recipe. It takes 20 min tops - you mix the ingredients, make the dough and cut the biscuits in the amount of time it takes your oven to heat up to 450 degrees. Then you pop them in the oven and 15 minuts later you have light and airy delights that melt in your mouth...
- 2 cups all-purpose flour ( I have modified the Cooks Illustrated recipe and use a 50/50 mix of whole wheat and unbleached all purpose flour)
- 2 teaspoons granulated sugar
- 2 teaspoons baking powder (sans aluminum of course!)
- 1/2 teaspoons salt
- 1 1/2 cups heavy cream
Step 1: Make the dough
Mix the dry ingredients well and pour the cream slowly while stirring with a spoon until a dough forms (gather it into a shaggy ball)
Step 2: Knead the dough
Once you have formed a shaggy dough, sprinkle your countertop with a bit of flour, place the dough on it and knead it for 30 sec...
...until its relatively smooth
Step 3: Form the biscuits
Press the dough into an 8 inch square pan or simply shape it into a 3/4-inch circle
Cut the biscuits with a cookie cutter - I don't have one so I use a small wine tumbler:
Step 4: Bake
Put in the oven and rotate the baking sheet halfway through. Bake until golden brown (15 min)
I served the biscuits with the last of Plodova Salata's cranberry relish...
...and the obligatory stilton and Straus Creamery sweet butter