simple

Basic Cream Biscuits

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As I declared recently I am on a mission to be a master biscuit maker.  So today I am stating with a basic biscuit recipe, the cream biscuit.

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The ingredients are simple and you probably have all but the heavy cream right now.  Maybe you have the cream if you’re an avid baker or you drink cream in your coffee, or you just have a kitchen that’s ready for anything!  I had to go out and buy some cream to make these biscuits, but I had everything else, flour, baking powder, salt and sugar.  That’s all you need.  And from start to finish these only take about 25 minutes!  What could be better than a quick, simple and delicious biscuit?

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Everyone wants a tender biscuit.  So, as I began making these biscuits I was very conscious of a tip I’ve heard and read many times regarding biscuit making, DO NOT OVERWORK THE DOUGH.  So I mixed it up just until it held together, and I kneaded it just enough so that I could easily pat it together to cut from.  After cutting three 2 1/2 inch biscuits from my first round of dough I was a little scared to bring the scraps together to cut from, so I dealt with them very gently.  The result was a less uniform biscuit, but one that still tasted amazing!  The lesson I learned from this was to make sure you get as many biscuits from your first round of dough as possible to get as many beautiful biscuits as you can.

I was also shooting for tall biscuits, so I patted the dough out a little thicker than the recipe states, about 1 inch thick.  This led to fewer total biscuits, 6 instead of the 8 the recipe states you’ll get from the recipe.

The biscuits fill your house with an amazing and rich aroma as they bake.  It’s so delicious that you can’t help but take a bite of one of these as soon as they’re cool enough to eat.  And that, of course, is they best time to eat them, when they’re nice and warm.  If you make these ahead of time, you can warm them in a low oven before eating.  You can also cut the rounds of dough, place them on the cookie sheet, then cover them and refrigerate for up to 2 hours before baking.

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Enjoy these with butter and jam, the simpler the better in my opinion.  However, I do plan to use some of the leftover biscuits to make breakfast sandwiches this weekend.

Basic Cream Biscuits

From America’s Test Kitchen Family Cookbook

Makes 6-8 biscuits, depending on the cutter

Ingredients

  • 2 cups flour, plus extra for dusting
  • 2 teaspoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups heavy cream

Directions

  1.  Preheat oven to 450°F and line a baking sheet with parchment paper.
  2. Whisk flour, sugar, baking powder and salt in a large bowl.
  3. Make a well in the center and add the cream.  Mix gently with a wooden spoon until just combined.
  4. Turn dough out onto a floured surface and knead just until dough comes together.
  5. Pat into a round about 3/4 to 1 inch thick.  Using a 2 or 2 1/2 inch cutter, press straight down without twisting to cut each biscuit.  Place on the baking sheet and continue cutting.
  6. Gather scraps together and cut as many more as you can.
  7. Bake for 12-15 minutes until tops are golden.

Simple Oatmeal Cookies

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This past weekend Ben and I went to Angel Fire, New Mexico and spent all day Saturday skiing.  That’s right.  I skied for the first time in 10 years.  And get this, I did not fall, even once.  Maybe that is because I played it safe and stayed on greens and easy blues.  I was pretty proud of myself, regardless.  Even Ben, the man who owns his own skis, said I did a “very good job”.  This means quite a bit to me.

Here we are before the day began.  The weather was great, and the snow was the best Ben has ever seen by New Mexico standards.  I had such a great time!  Who knew that I would ever get a renewed love for skiing?   This statement will come back to bite me sometime soon, but I must say this…I like to snow ski.  If Ben hadn’t encouraged me to try it again, I don’t know if I would have.  Thanks, Ben! 

Speaking of Ben…his favorite cookie is the classic oatmeal raisin.  I have become enamored of this cookie as well during our 7-year relationship.  The hearty oats in the butterery dough with tart, sweet raisins is delicious and utter perfection.  I made a few hundred of these cookies as favors for our wedding in 2006.  My lovely and incredibly helpful aunts and cousins from California came in about a week before the wedding and helped prepare the 250 packages of cookies in cute cellophane bags and tie them with blue and brown ribbon and a “Carrie & Ben” hang tag.  I found them to be adorable, but I don’t know if people even noticed them.  Oh well.  I guess there are things you make for your wedding that you put incredible blood, sweat and tears (or butter, eggs and flour) into that no one really notices…

Back to the real subject here, cookies!  Sometimes you want a plain and simple oatmeal cookie.  No extras, nothing to take away from the pure goodness of the oats, butter and warm brown sugar.  These cookies fit perfectly in that simple, no frills category.  I used a recipe from allrecipes.com with one change; I used half butter and half shortening.  I think it yields a more sturdy cookie while maintaining the lovely butter flavor.  These cookies are incredibly easy and crazy good.  The amount of salt in this recipe surprised me a bit, but it was wonderful against the sweet sugar.  A little salty-sweet is great in a cookie.

Soft and Simple Oatmeal Cookies
Ingredients
  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • 3 cups quick cooking oats
Directions
  1. In a medium bowl, cream together butter, shortening, white sugar, and brown sugar.
  2. Beat in eggs one at a time, then stir in vanilla.
  3. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
  4. Preheat the oven to 375 degrees F. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets.
  5. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.