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Cream Biscuits and MaryJane’s Farm

March 1, 2010

So, for my birthday my mom got me a subscription to MaryJane’s Farm magazine, which is a little heavy on the promotional products (MaryJane has several organic products she markets), and a little light on the articles, but heavy on the gorgeous vintage clip art and photographs as well as the romantic nostalgia! πŸ™‚ There is even a girl-scout-esque program she does called the Farmgirl Sisterhood. You can earn merit badges and everything!

The premise of the magazine is that it is for everyone who has a little farmgirl in her, regardless of where she lives or what she does for a living. πŸ™‚ Which I like. I also joined the forum, which is a bit hard to navigate and is probably run by volunteers (it took days to get registered), but is chock full of good recipes, advice, and fun!

On an only somewhat related note, today I discovered the joy that is cream biscuits. Consisting only of flour, baking powder, sugar, salt, and heavy cream, they are the most flavorful, flaky, light biscuits I’ve ever made. They don’t even need butter. Seriously. And they flake almost like the Pillsbury kind that come in a can, only they are a million times better (and much better for you!). They were delicious with dinner and I can’t wait to have the leftovers for breakfast with a little jam. This recipe is seriously going to be my new go-to biscuit recipe. I might even use it to make apple cobbler later this week!

Here it is, courtesy of the talented Dorie Greenspan:

Sweet Cream Biscuits:

2 cups all-purpose flour (OR, 1 3/4 cups AP flour and 1/3 cup cake flour – this is what I used!)
1 Tablespoon baking powder
2 teaspoons sugar
1/2 teaspoon salt
1 to 1 1/4 cups heavy cream

Center rack in oven and preheat to 425 F. Line baking sheet with parchment.

Whisk dry ingredients together in large bowl. Add 1 cup cream and toss lightly and quickly with a fork to blend (it’s okay if there is some dry flour still). Add more cream by the spoonful as necessary to get a soft dough. Knead 3-4 turns in the bowl. Then turn out onto floured surface and pat into 1/2 inch tall rectangle and cut into squares. It’s okay if the dough is still a little dry. Transfer to baking sheet and bake 14-18 minutes or until tall and golden brown. Devour as soon as they are cool enough to eat!

Seriously. Sooooooo good. Amazing. Delicious. Descriptive words scarcely qualify. Just try them. After all, they are ridiculously easy!

Also, you can get away with buying a half pint of heavy cream, because that is exactly 1 cup! I was a little worried ’cause the dough seemed really dry, but they turned out perfectly! They key is to have fresh baking powder and to work quickly and have a fully pre-heated oven.

Now go bake! It’s too easy not to!

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