These are easy. These are simple, classic biscuits you can make when you still haven’t decided what to wear. You may try on five different tops before going with your first choice (the usual). Oh, and you may still need to blow dry your hair. And it’s almost time to go… but! you still have time to make biscuits.
The thing is you probably already have all the ingredients you need in your kitchen. From there, fresh homemade biscuits can be on the table in less than 30 minutes.
We spent this weekend eating like it was our job. A Friday night bunnysitting drop-off turned into a little dinner party with cheesy appetizers before roasted chicken, scalloped potatoes, salad, and chocolate pudding. It was lovely.
On Saturday, an overdue dinner out with our newly engaged friends. Two bottles of wine. Three desserts. A coconut cake with lemon filling. A chocolate pecan pie. And, a housemade Twinkie with three different fillings.
We’re not done yet. As the sun set early on Sunday, which I still haven’t gotten used to this year, we got ready for our last outing of the weekend. It was a Tex-Mex kinda night with enchiladas, guacamole, chips, retro cans of Cerveza Tecate (aren’t they cute?) and Texas red (all beef, no beans) from a hostess with a penchant for making Homesick Texan recipes.
So, which biscuits to bring? For a while, Danny and I turned to Joy the Baker’s cheddar black pepper biscuits. Recently, I tried Smitten Kitchen’s cream biscuits, which I should’ve cut into thicker rounds. This time, I trusted Lisa Fain and the basic biscuit recipe on her blog.
And now, we have a new favorite. Her biscuits are simple, and I preferred their texture and crumb to others. Mine cooked a bit faster than the ones in her kitchen, but they puffed up just like biscuits should. They reached a height that the denser cheddar biscuits we love just can’t reach. This recipe gives you tender biscuits, easily split in half to fill with butter, honey, or in this case, chili.
Simple and classic biscuits to serve with breakfast or dinner.
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 stick (8 tablespoons) butter, cold
3/4 cup cream (buttermilk or half-and-half works, too)
Heat the oven to 450°F.
Mix the flour, baking powder, and salt in a large bowl. Cut the stick of cold butter into small cubes. Work the butter into the flour mixture using your hands or a pastry blender until the butter breaks down into pea-sized pieces. Slowly mix in the cream until it starts to come together but is still loose and sticky.
Dump the dough onto a floured surface, and knead until smooth, about 1 minute. Sprinkle more flour on the surface if needed to keep from sticking. Form the dough into a ball. Whack it with a rolling pin for a couple of minutes, making sure to stop and turn and fold it in half every few whacks.
Roll the dough out with a rolling pin until it’s about 1/4 of an inch thick. Fold it in half over itself and use the rolling pin to just slightly smooth it out. Use the mouth of a glass or biscuit cutter to cut out biscuits. Line a baking sheet with parchment paper and grease it up with a stick of butter. Place the biscuits-to-be on the parchment paper, spacing them out with just about 1/2-inch of space between them to help them puff up rather than rise out. Bake until the tops of the biscuits are golden brown, 11 to 15 minutes.
Makes 10 to 12 biscuits. Recipe from Homesick Texan.