Cream Angel Biscuits
Biscuits are a staple for the breakfast table. I love being able to wake up with biscuits on the mind and have them on the table by the time the coffee is ready. I’ve never been great at making biscuits with butter in them, something about the cutting in of the butter seems like too much work that early in the morning. I know that’s how granny did it back in the day, but I prefer to make cream biscuits. It’s as simple as pour, mix, pat, cut, bake and I can handle that at 7am. I hope you love them as much as we do.
Ingredients:
2 cups flour
(i use all purpose einkorn)
1 teaspoon salt
1 tablespoon baking powder
1 cup of heavy cream (and maybe up to 1/2 cup more if needed)
Directions:
Preheat your oven to 425 degrees F and line a baking sheet with parchment paper. In a large bowl, toss the flour, salt, and baking powder together with a fork or whisk. Add the cream and use a spoon to gently combine. It may seem like it’s too dry, but get your hands in there and knead it together a bit. If there is still a ton of dry flour at the bottom, add another tiny splash of cream and knead it together again. It will still feel crumbly, but shouldn’t have heaps of flour at the bottom of the bowl. Tip the dough out onto a lightly floured surface that you don’t mind getting a bit doughy. I love using my big cutting board. using your hands knead the dough together for about 30 seconds. Use your hands to pat it into a rough square about 8x 8 and then fold it in half on top of itself. Fold it once more so you are left with a small 4 x 4 square, this is how you get flaky layers in your biscuit. Lay a towel on top ofthe dough for a minute while you do some washing up. This lets the dough relax so you don’t over develop the gluten which makes for tough biscuits! Roll or pat the dough out to about 3/4 inch thickness. You can use a biscuit cutter to make circles or just your knife to cut square biscuits. Place on your pan and bake for about 15 minutes. Enjoy!
