When I left Des Moines to move to Washington, D.C. and get married, my coworkers created a magazine cover for me—the “Erin issue” cover. They came up with clever coverlines that related to me and my move. One of the sell lines was “Biscuits to please your yankee man”—a nod to Sam hailing from the Midwest and me being a proper biscuit-loving Southerner.
This video shares how to make the easiest biscuits ever. As long as you do not stir or knead them too much and roll them out with a light hand, they’re sure to be delicious. Now these are not as good as my grandmother’s never-measured, lovingly made biscuits. Not even close. But I am still mastering her biscuits, so this simplified version will have to do for now. It’s like the newlywed biscuit. Enjoy!
Easy Cream Biscuits
2 cups all-purpose flour
1 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups heavy cream
Melted butter for brushing (optional)
Preheat oven to 425°F. In a large bowl whisk together the flour, sugar, baking powder and salt. Make a well in the center and pour in the cream. Using a large spoon, stir until the flour is just moistened and the cream is mixed in (Don’t worry; the dough will come together as it is kneaded.) Turn the bowl out on to a floured work surface. Knead by lifting a folding the dough 5 to 7 times. Roll or pat the dough to slightly less than 1/2-inch thick. Using 1- to 2-inch cutter cut out the biscuits and place an inch apart on a lightly greased baking sheet. Bake for 17 to 20 minutes or until the bottoms are golden brown. Cool slightly and brush with melted butter.