Got 5 minutes? Then you have enough time to mix, roll and cut these biscuits and pop them into the oven. They are that quick.
I was very pleased to see these as a TWD selection this month. I love biscuits. I was raised on biscuits. We have biscuits at every family function. Small fights break out over who gets the last one. We're biscuit people.
I made these particular biscuits for the first time last summer, and have probably baked them a dozen or more times since. They are just so simple, so fast, so delicious.
That first time I made them I was skeptical, I'll admit. I didn't think they would have the satisfactory fluffy interior, the crispy edges that constitute the perfect biscuit. It was one of the most magical oven transformations I have ever seen. I continue to be awed every time I bake them. I won't say that these are the perfect biscuit - though they're close - but they are perfect for when you're short on time, and considering the minimal effort that is put into these, the result is fairly spectacular.
These biscuits are light, tall and fluffy, with a melt-in-your mouth creamy and tender interior. The edges are crispy, and though they are more delicate than a butter biscuit, they will still stand up to a good drenching in honey.
I omitted the sugar - biscuits shouldn't be sweet, in my opinion - and upped the salt a bit, and used white whole wheat flour. I also used closer to 1 1/4 cup cream - the upper end of the range Dorie gives in the recipe.
These will never replace a butter biscuit for me, but they certainly hold their own, and will continue to be a regular breakfast goody in my house!
Thanks to Melissa from Love at First Bite for hosting this week. This fantastic and simple recipe can be found on her blog.