Not too long ago, I had 5 babies. The oldest had just turned 7 and the baby was a very unhappy newborn. I felt that my world was upside down as I struggled to find time for the most daily basics. It was during those long weary days, that I dreamed of making a batch of biscuits. There was something so fulfilling about old-fashioned biscuits – If I could make a batch of well-raised biscuits, then all would be well with the world. I still get the same soul-satisfying feeling when I bring these biscuits, tall and tender, to the table. This farmhouse biscuit recipe is unbelievably easy to make and more than worth your time. In less than 20 minutes, you’ll enjoy golden, slightly crunchy tops and bottoms with a soft inside crumb. No kneading, no rising, and only four ingredients! This is the only biscuit recipe that my family requests again and again. When you make them, there will be no crumbs left, and everyone will feel all warm and cozy inside! Last night, as I dusted the rolling pin, I thought with pleasure of the days gone by, when the smells of the kitchen’s goods called everyone in from the fields. Our days aren’t quite like that, but we still think that our farmhouse kitchen sighs a familiar sigh when a piping hot batch of these biscuits comes out of the oven.
This farmhouse biscuit recipe is adapted from this original that I fell in-love with. Aren’t there so many ways to enjoy a biscuit? These are some of our family’s favorite ways:
-paired with soup or stew
-for afternoon tea with a pat of butter and a bit of jam
-makes a hearty breakfast with sausage gravy
-strawberry shortcakes (add 1/4 cup or less of sugar to the dough)
2 cup flour
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups heavy cream + a little more for lightly brushing the tops
Preheat oven to 425 degrees. Line a cookie sheet with parchment paper. In a medium bowl, combine the dry ingredients and add the cream incorporating gently with a fork. No need to knead! With your hand, make a ball of your dough trying to gather all the little bits left on the sides of the bowl. I avoid a countertop mess by rolling them out on the parchment they’ll bake on. Dust your cut parchment and a rolling pin with a little flour (the original recipe has a very quick way to just shape the dough with your hands and cut rectangles into it, which will be the individual biscuits- works great!). Cut out (an upside down drinking glass does the job!) your favorite shape. Don’t be shy about combining the last bits of scrap dough pieces into one more biscuit! Arrange them on the parchment, brush their tops with a little heavy cream, and bake, on the oven’s middle rack, for 15 minutes or until tops are slightly golden.
I can’t wait for you to try them!
with love. Damaris