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Monday, Monday ba-da ba-da-da-da.
Does anyone else have The Mamas & The Papas run through their head every time they type the word Monday?
No? Just me?
Sooooo, moving on then…
I have a big week ahead of me as I’m headed to Michigan in a few days for a press tour. Yes, little ol’ me is considered “press”! I’ll be there on behalf of The Daily Meal and will be writing some pieces for them on my trip. You might have noticed that I have their footer on the bottom of my site. If you’ve never been to their site, you should hop on over and check it out. They are a great resource and have tons of articles on travel, restaurants, and basically everything related to the food world- which let’s face it, is the best world.
While on my trip I’ll be updating my Facebook page often with pictures and I’m sure I’ll be tweeting to keep you all in the loop. I kinda, sorta get to go to a cooking class with Mario Batali and then interview him… no biggie.
{Gulp}
Little ol’ me!
{Gulp}
Send some good vibes my way, but please don’t send orange Crocs because I WILL NOT wear them. There has been more than one person that has made that suggestion to me thus far. It will not happen, not ever. Ever. Ever. (No offense, Mario).
I wanted to start this week out with a simple, easy recipe. These cream biscuits come together so quick with ingredients you likely have on hand most of the time. I love that the cream replaces the butter which is typically used in biscuits. They’re tender, rich and I can’t think of a single thing that wouldn’t taste good with these along side it!
Let me know what you think, but again, for the love of Pete, do not send orange Crocs. Good thoughts, fancy things, and Reese’s Pieces will be graciously accepted, however.
Thanks.
Cream Drop Biscuits
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups heavy whipping cream
Instructions
- Adjust oven rack to the upper-middle position, Preheat oven to 425 degrees and line a baking sheet with parchment paper.
- Whisk together flour, sugar, baking powder and salt in a medium bowl.
- Add in the cream and mix by hand just until smooth and no dry spots remain- do not over mix!
- Using a spoon or ice cream scoop, spoon portions of dough onto baking sheet.
- Bake until golden brown, about 15 minutes and serve hot!
Hi, thanks for the recipe! This is probably the easiest biscuit recipe out there 🙂 Loved how they turned out too.
Here’s a link to my blog post about them if you’d like to see: http://busymomrecipes.com/breakfast/whipping-cream-biscuits-easy/
Hi Heather! I know you posted this 2 years ago, but I just wanted to thank you for this recipe! I was searching for a cream drop biscuit recipe one day and yours was the first one I’ve tried. And the only one I’ve made since. They are so yummy! And so simple, which is a huge win in my book. 🙂 Thanks again!!!
Could you use these in chicken & dumplings?
Lovely recipe! I used the dough (with 2 tbsp sugar instead of 2 tsp) to top raspberries and pears for a cobbler and it turned out DIVINE.
I look forward to trying the dough biscuit-style as it is so easy! I did find it too stiff for my cookie dough scoop, and wound up just tearing off rough balls with my fingers.
Great idea to use it as a cobbler topping!
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I remember you as a little girl in Medford; wow, have you grown up!! I have just stumbled onto your website and have been enjoying my FAVORITE pastime; copying recipes that look delicious and will probably never try them. I love your introductions. Your photography is amazing; you should publish a cookbook. Question. Your Hawaiian Macaroni. It can’t be just noodles and mayonnaise. I just was recently in Medford (Feb), and went to Nono’s- or whatever it’s called. Can’t be just noodles and mayonnaise. It’s sooo good. Keep up the great work!
Hi BJ! So glad you found my site! This blog has been a fun project and hopefully will turn into a cookbook one day.. we’ll see though :). It’s been a few years since I’ve had Noho’s but if I remember it’s really similar to my recipe. I know it’s crazy that it takes so few ingredients! Where are you at these days?