Thursday, April 15, 2010

Hey! A recipe!




My first recipe for the blog... a magnanimous moment. You will find a few here and there but I am holding firm on this not becoming one of "those" recipe blogs. I hereby promise to only post the ones that I have no doubt will change your life.

Cream Drop Biscuits: so easy and crazy good. They can be savory or sweet- your every wish is their command. They are the biscuits I use for my Biscuits and Gravy on my brunch menu (picture in Brunch a la carte post) and I also use them for my strawberry shortcake dessert as well. They are heavenly dipped in greek yogurt and honey and try stirring in some cheddar and chives into the batter- kicks a cheese pretzel's ass . A dozen make a great gift if you are invited for breakfast somewhere, just make sure there's some good butter and raspberry jam around and you'll be a star.

Did I mention that they are really easy to make?

Cream Drop Biscuits

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar
2 cups chilled heavy cream


Preheat oven to 400°F/220°C

Stir together flour, baking powder, salt, and sugar in a large bowl. Add cream, then stir just until a dough forms.
Drop heaping 1/4 cups of batter* (for larger biscuits) about 1 inch apart on an ungreased large baking sheet. Bake in middle of oven until tops are pale golden and bottoms are golden brown, 18 to 20 minutes.

* Sometimes I like to make smaller biscuits so I use about 1 heaping table spoon. They cook faster so keep an eye!


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  2. As soon as I'm not broke, I'm making these. But with lactose-free heavy cream since the rest of the family (james and tiger) have such sensitive stomachs, I'll let you know how it goes..