They say you have either a sweet tooth or a salty one – I have a warm biscuit with butter tooth. I’d choose a freshly baked biscuit over most anything else – it knocks a bag of chips out of the park, and can hold its own against anything chocolate.
I’ve been making a lot of these cream biscuits lately – so easy to stir together, and no cutting in of butter. It’s no secret that such a biscuit can be called into service for any number of occasions.
These are Stan Lee‘s leftovers. (Creator of Spider-Man! The Hulk! X-Men! The Fantastic Four! Iron Man! Thor! All the important people in W’s life.) When I was cooking for the sci-fi celebs at Calgary Expo, a security guy came in and asked for “an egg salad sandwich on white bread with the crusts cut off, and a C-Plus for Stan Lee.”
I asked if he thought I was a restaurant. You know, as if I was his mom. I didn’t have egg salad, nor C-Pluses, but on Sunday I made sure I mixed up a batch. There were leftovers, and when I got home I piled some onto a biscuit. It was a surprisingly good combo. (I can’t offer up a recipe for the egg salad – I peeled a few hard-boiled eggs and mashed them with a blop of mayo, minced celery and Italian parsley, a dab of grainy mustard and some salt and pepper. How does one make egg salad for Spider Man’s dad, anyway?)
A coffee shop opened up last month in my neighbourhood. One morning, in there with a friend for lattes, I met the owner, who professed to not know as much as he’d like to about food. I showed him how to make these biscuits, and now, having never baked a thing in his life, he turns out batches of fresh blueberry biscuits in the morning, and cheese biscuits some lunchtimes to serve with thickly sliced roasted ham. There are few better sandwiches than this – especially when a handful of aged white cheddar is tossed into the dry ingredients before you stir in the cream.
Or you could roll each cut-out biscuit out and stuff it with stuff. Last week I stuffed mine with scrambled eggs, crumbled bacon and bits of Gouda and havarti, and we all ate them for breakfast, and the boys brought the rest for lunch, and with some hot coffee, all was right with the world.
Oh yes, the recipe:
3 cups all-purpose flour
2 Tbsp. sugar
1 Tbsp. baking powder
1/4 tsp. salt
2 cups heavy (whipping) cream
extra cream or milk, for brushing (optional)
Preheat the oven to 400F.
In a medium bowl, stir together the flour, sugar, baking powder and salt. If you like, add a handful of grated sharp cheese, some fresh or frozen berries, chocolate chunks or other additions. Add the cream and stir just until the dough comes together. On a lightly floured surface, knead the dough a few times, then pat into a circle about an inch thick.
Cut into wedges and transfer onto a parchment-lined baking sheet; if you like, brush the tops with milk or extra cream and sprinkle with coarse sugar. Bake for 15-20 minutes, or until golden. Serve warm.
Makes 8-10 biscuits.