Ok, these biscuits are seriously delicious.  They taste like the good ole down home biscuits that you think about when you imagine breakfast in the south.  They are way better than the ones that you pop out of a can, and yet only take about ten minutes to prepare.  Probably less if you make them often enough and don’t have to run around the kitchen checking the recipe every single step.   But making them too often would probably not be good if you are trying to live a somewhat healthy lifestyle.  Damned if you do, damned if you don’t.

Now, when you pour the cream it might be beneficial to actually look at the container that you are pouring it into.  Gazing out the window isn’t highly recommended and can lead to spills.  I heard this through the grapevine.  I don’t know from experience…

I just folded it all together by hand because it really is easy and fast.  A stand mixer isn’t necessary at all.

Then you just throw it onto a floured surface and flatten it out.  I just used my hands because it isn’t like biscuits need to be perfect or anything.  Can you tell that I’m an ENFP?  If you really want to, use a rolling pin.  I won’t let out differences come between us.

Any old cookie cutter will do.  Have you ever made a biscuit shaped like a snowman?  Or a star?  Why not?

The butter.  Smitten Kitchen dips her biscuits in butter, but I have to draw a line at some point when it comes to the complete mess that would make.  So, I just brushed the butter on top.  A lot of it.  The butter dripped down the sides and sometimes made a puddle which made the biscuits spread out a little bit when they baked, but no one complained.  If someone had complained about too much butter I probably would have taken the biscuit away.  And eaten it myself.

Oh baby, they’re lookin good now!  Success!

Cream Biscuits (from Smitten Kitchen, who adapted it from James Beard):

3 tablespoons melted butter
2 cups all-purpose flour, plus more for dusting the surface
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar (optional)
1 1/2 cups heavy cream

Preheat the oven to 425°F. Line a baking sheet with parchment paper. Melt butter in a small pot or microwave dish, and set aside. Sift (I just threw the dry ingredients in and whisked them together) two cups flour, the baking powder, salt and sugar into a large bowl. Fold in 1 1/4 cups cream. If the dough is not soft or easily handled, fold in the remaining 1/4 cup cream, little by little. (I ended up using all of it.)

Turn dough onto a floured surface, mound it into a ball and, using your hands, press it to a thickness of about 3/4 inch. Cut into rounds, 2 1/2 inches in diameter. Gather dough scraps and continue to make rounds. Dip the top of each round in melted butter and arrange on the baking sheet. Arrange them on the baking sheet and liberally brush the tops of the biscuits with the butter .  Bake until golden, 12 to 15 minutes. Serve immediately, or flash freeze for future use. [Biscuits can also be baked straight from the freezer, and additional few minutes baking time will be needed, usually around 3 to 5.]