While I think of biscuits as the perfect breakfast food, farmhouse meals feature them at lunch and dinner too.
They're welcome whenever they appear – hot, tender, and steaming from the oven.
We had biscuits made with lard, and biscuits made with butter, and I liked them all. These biscuits, however,
are my favorite. They're a combination of several recipes, including James Beard's famous cream biscuits. I'm
partial to them at breakfast, with fresh preserves or honey.
Make these tender biscuits by hand, as they will suffer if made in a food processor or mixer.
Makes 1 dozen
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2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 tablespoons sugar
1/2 to 3/4 cup heavy (whipping) cream
1/2 cup sour cream
4 tablespoons (1/2 stick) unsalted butter, melted
||Preheat the oven to 425°F. Line a 10-inch cake pan with parchment paper.|
||Combine the flour, salt, baking powder, and sugar in a mixing bowl. Stir the ingredients with a fork.|
||In a small bowl, whisk together 1/2 cup of the heavy cream and the sour cream.|
||Slowly add the cream mixture to the dry ingredients, mixing lightly with a fork.
Gather the dough together by hand, and if it doesn't completely come together, add a little more heavy cream until it does.|
||Pat the dough into a ball, and then roll it out on a lightly floured board to form a 9-inch square.
Cut the dough into 12 squares, dip both sides of each square in the melted butter, and place them in the prepared pan so the sides are touching.|
||Bake in the center of the oven until the biscuits are lightly browned and puffed, 13 to 15 minutes. Remove from the oven, and serve immediately.|
Excerpted from FARMHOUSE COOKBOOK copyright © 1991 Susan Herrmann Loomis.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.