Foolproof Cream Biscuits

I raised a “carb queen” with a great palate and then there’s me,  I’m NOT a bread lover AT ALL, but I am PERSISTENT. Very rarely do I eat sandwiches or even toast, but my youngest is a true connoisseur with very distinguished taste. I’d love to have her palate! At the age of 8, she announced, “Mom I LOVE sourdough bread and I’d like my own loaf when you go grocery shopping!” I think that was the birth of an unspoken challenge between me and the little miss. I’m determined to create the carbs she loves and gain her stamp of approval. So imagine my surprise when I came across such a SIMPLE recipe that left her dancing in her seat and my son finishing the last morsel! Gail 1, Kids 0 🙂

Cream Biscuits

Literally you only need 2 ingredients to create such light tasty biscuits in minutes! Ready…set…go!

Ingredients:

2 1/4 c self rising flour

1 1/4 c heavy cream

*If you’re anything like me, I don’t have an abundance of self rising flour in my pantry so to make the use of your all-purpose flour for this recipe, use the following recipe:

1 tablespoon of baking powder

3/4 teaspoon salt

2 cups plus 2 tablespoons all-purpose flour

**I like my biscuits on the sweet side so I add a pinch of sugar

Directions:

Elevate the oven rack to the second highest position in the oven and preheat the oven to 450 degrees.

Prepare your pan for baking. I prefer soft, flakey biscuits so I used my cast iron coated with sweet cream biscuits. If you prefer your biscuits a bit more crisp, use a baking sheet and make sure the biscuits are placed far enough apart to allow air to flow between them.

Whisk 2 cups of the flour in a large bowl. Make a deep hollow in the center of the flour with the back of your hand. Pour 1 cup of cream into the hollow and stir with a rubber spatula or large metal spoon, using broad circular strokes to quickly pull the flour into the cream. Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl. If there is some flour remaining on the bottom and sides of the bowl, stir in 1 to 4 tablespoons of the reserved cream, just enough to incorporate the remaining flour into the shaggy, wet dough. If the dough seems too wet, use more flour when shaping.

Sprinkle a cutting board with some of the reserved flour. Turn the dough out onto the board and sprinkle it lightly with flour. Flour your hands and then fold the dough over in half. Pat the dough into a round about 1/3 to 1/2-inch-thick, using a little additional flour if the dough is sticky. Fold the dough in half a second time. If the dough is still clumpy, pat and fold it a third time.

Choose your biscuit size! Pat the dough into a 1/2-inch-thick round for a normal biscuit, 3/4 inch thick for a tall biscuit, and 1 inch thick for a giant biscuit. Brush off any visible flour from the top. Dip a 2 1/2-inch biscuit cutter into the reserved flour and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter. Re-flour the cutter after each biscuit. (The scraps may be combined to make additional biscuits, although these scraps make tougher biscuits so cut your dough carefully.)

Using a metal spatula, move the cream biscuits to the pan, skillet, or baking sheet. Bake the biscuits for 6 minutes, then rotate the pan so the front is now turned to the back. If the bottoms are browning too quickly, slide another baking pan underneath to add insulation. Continue baking another 4 to 8 minutes until the cream biscuits are lightly golden brown. When the biscuits are done, a total of 10 to 14 minutes, remove from the oven and lightly brush the top of the biscuits with softened or melted butter.

How does it MEASURE up?

Merry Christmas!

If your kitchen is anything like mine, there are fantastic aromas of your family’s favorite foods wafting through the air. This morning my family was treated to savory black skillet cream biscuits and griddle crisp hashbrowns…yum!

 This post is in honor of my friend who called me at 8:00 am to ask me, “How many ounces are in a gallon?” She’s lucky I love her 🙂

Here’s a great chart to keep handy in your kitchen or save the photo on your phone to convenient conversions at your finger tips!

Merry Christmas from my family to yours!

Measurements 

 

Elegant and Easy Standing Rib Roast

I am a lover of BEEF! There I said it, I love many types of beef especially rib roast and I think this love has been passed on to my son. As a teenager, we had an unspoken game where he’d try to eat EVERYTHING in sight, and I’d try to create meals where he wasn’t IMMEDIATELY hungry after he ate. I lost MANY MANY times 🙂

Anytime I can find a recipe that screams GOURMET flavor, but utilizes minimal effort it automatically gets a look from me. That’s where this elegant and easy roast comes in. You can’t get much easier, but people will swear you’ve been cooking all day!

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Ingredients:

5 lb standing rib roast, allowed to stand at room temperature for at least 1 hour

1 Tbsp canola oil

2 Tbsp kosher salt

3 Tbsp fresh chopped rosemary

5 fresh minced large garlic cloves

Fresh ground pepper to taste

Preheat the oven to 375 degrees and rub the roast with the canola oil and minced garlic. Sprinkle with salt, rosemary, and fresh ground pepper. Place the roast on the rack in the roasting pan with the rib side down and the fatty side up.  Roast the meat for 1 hour then turn the oven OFF! Leave the roast in the oven but DO NOT OPEN THE OVEN DOOR for 3 hours.  30-40 minutes before serving, turn the oven to 375 degrees and reheat the roast.

*DO NOT remove the roast or re-open the oven door from the time the roast in placed in the oven until it is ready to serve! #BonAppetite

Shaved Brussels Sprouts with Pancetta

Many years ago, my children and I decided we DID NOT want to eat the same thing we just ate four weeks ago (Thanksgiving Dinner in the form of Christmas Dinner); therefore, our Non-Christmas Dinner Tradition began!  It started with a very Mexican Buffet, progressed to Sushi, and an elegant and super easy Standing Rib Roast–the sky’s the limit–and our imagination can get pretty creative (as long as there are no leftovers 🙂 )

So I am on a personal quest!  Think outside the box with holiday meals, try something you’ve never heard of, it’s okay, you may like it. This leads me to the beloved BRUSSELS SPROUT (trumpet sounds)! Let’s face it, it looks like a baby cabbage. I’m convinced it’s HOW they’re cooked that gives them a “bad boy” reputation. Come on look at them…

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…aren’t they beautiful….awww…

That leads me to my first Non-Christmas Christmas side: Shaved Brussels Sprouts with Pancetta

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Ingredients:

2 lbs brussels sprouts

3 shaved garlic cloves

1 Tbsp Canola oil

8 oz pancetta, cut into 1/4 inch wide strips

2 Tbsp fresh squeezed lemon juice

2 Tbsp white wine

Salt and fresh ground Pepper to taste

Directions:

You have two options here, first, thinly slice the brussels sprouts with a knife crosswise and discarding the root ends OR pierce the end of the brussels sprout with a fork and shave it across the mandolin into thin ribbons. The finished product will look like confetti. Shave the garlic in a similar fashion.

Heat the saute skillet with the canola oil on high heat and add pancetta, stir until slightly crisp, 3-5 minutes.

Reduce the heat to medium-high adding the shaved brussels sprouts and shaved garlic, stirring consistently until the sprouts are bright green and tender 3-5 minutes. Stir in lemon juice and white wine, cook for an additional 3 minutes. Add salt and pepper to taste and serve. #BonAppetite

Tis the Season to make Cake Pops

Let them eat CAKE! Who doesn’t like cake? AND it’s on a stick! I’m IN! Take a peek at this adorable recipe by Daisy and the Fox

Daisy and the Fox

As Christmas whirls at us at a rapid pace the days continue to become warmer, the presents begin to make an appearance under the tree and the carols continue to play louder and louder as we sing along to our favorite songs.
One of these holidays fun baking experiments was Cake Pops! Seeing these everywhere I couldn’t wait to whip up a batch of these bad boys myself!
They are such a yummy and mouthful perfect size – easy to pop in and enjoy.
You can easily customize these delicious bites to your own most loved flavors and to suit any occasion!
So here you are! Daisy and the Foxes…

CAKE POPSCake Popsmakes around 40 cake pops (you can easily half the recipe and use one cake to make 20)

Ingredients:
2 x 440g cake packet mix (I used butter and chocolate cake mix which both worked superbly)
3 tablespoons…

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