So married life has been great. I actually like doing things like laundry and cooking but mostly because I'm unemployed and I have nothing better to do than to do domestic kinds of duties....cooking duty. Dead guy duty. ("Nacho Libre", anyone?!) Not having a car doesn't help (I still have to learn how to drive Mark's stick shift car). Not that I have any idea how to get to the freaking Target. Welcome to Chicago, California girl. Geez....
In my times of domestic bliss I always thank ATK (America's Test Kitchen) for foolproof recipes that I can turn to. Here's my first try at quite possibly the easiest biscuits EVER.
Cream Biscuits (from the ATK Family Cookbook)
makes 8
2 cups all-purpose flour, plus extra for the counter
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups heavy cream
1. Adjust oven rack to upper-middle position and heat the oven to 450 degrees. Line baking sheet with parchment paper.
2. Whisk the flour, sugar, baking powder, and salt together in a large bowl. Stir in cream with wooden spoon until the dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds. (Don't over handle the dough)
3. Pat the dough into a 3/4 inch circle. Cut biscuits into rounds or 8 wedges if you're like me and don't have a biscuit cutter cut with a knife. Place the biscuits on lined baking sheet. Bake until golden brown, about 15 minutes.
So I think I could've kept my first batch in for a minute or two longer to make them really golden brown but they still came out pretty tasty for not having any butter in them. The heavy cream really gives it a light almost buttery taste. I made a second batch and wrapped them in plastic wrap and stuck them in the freezer for a later time. If you're keeping some in the fridge for immediate – i'll eat them soon consumption reheat in a toaster oven for added crustiness on the outside or in the microwave for a softer biscuit. Yum!
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