Cream Biscuits

These were so good that the ants tried to invade the bag I stored them in. Should I fault them for having such good taste? They tried coming back into the house [I still have no idea where they’re coming in from], but I took care of that real quick. They should know I win. I always win. I’m just glad they haven’t found their way back to the pantry yet.

Rich, dense bread recipes shouldn’t be so damn easy to make. I’ll end up making them on a whim and then continuing to eat half the batch in a night. I can’t be stopped sometimes [that’s a lie, I have really pretty good will power].

I made it dairy-free, and it comes together really, really quick. Hooray for dough that doesn’t involve yeast. The dough tastes just as awesome as the final product does. Quality control. It’s important.

Lessons learned:

1. Soy cream isn’t as thick as regular cream, so I had to add another cup of flour to help get the consistency right. Common sense eludes me sometimes. The result was extra dense and chewy.
2. My silpat is my new best friend. I heard they were awesome, but I had no idea HOW awesome. I’m more awesome by association, right?

Inspiration: The Kitchn

Ingredients

• 2 cups whole wheat flour [only use one if you’re using regular cream]
• 1 cup all-purpose flour
• 2 1/2 teaspoons of sugar
• 1 teaspoons baking powder
• 3/4 teaspoon salt
• 1 1/2 cups soy cream

Preparation

1. Preheat oven to 425º.
2. Line a baking sheet with parchment or a silpat.
3. Mix dry ingredients together.
4. Stir in the cream and mix.
5. Dump onto a a floured surface and knead until it comes together.
6. Form into a long rectangle on the baking sheet and cut it into 8 pieces.
7. Place in the oven and bake for 18-22 minutes.
8. Yum.