Cream Biscuits

I've tried my hand at all sorts of biscuits over the years.  Ones with just butter, ones with buttermilk, even ones with sour cream.  And don't get me wrong; Carb-a-holic that I am, I like all biscuits pretty darn well.  (Confession: when I was 16-18, I spent my summers working at McDonalds. I would rarely eat the food - mainly because I didn't want to spend the money - but I loved their biscuits. I would crave them. When I was working the breakfast shift and we would have leftover biscuits that were headed for the garbage, I'd sometimes grab a couple and stuff them in my purse for later.)  

When I came across these cream biscuits, I was won over in a heartbeat.  They're ridiculously easy, so fast to throw together, and practically melt in your mouth.  My kids could eat a whole pan of these without a second thought.  We love them with homemade sausage gravy, with jelly or apple butter, or just plain with a little dollop of butter.

I thought I'd mention them today because my sweet Annika is turning seven tomorrow (!!!) and these, with sausage gravy, is what she requested for her birthday breakfast. I'm making it today because tomorrow will be filled with cake decorating and party prep. That being said, I'm off to make my favorite middle child her breakfast.

Happy Birthday, Annika!! 

Notes: I usually make 1 1/2 times this recipe to feed my family.   

Cream Biscuits
adapted from Smitten Kitchen 
Yields 10-12 two inch biscuits

2 cups all purpose flour, plus more for dusting the surface
1 Tbsp. baking powder
1/2 tsp. salt
1 Tbsp. sugar (optional; I use it)
1 1/2 cups heavy cream (I have used 1 cup cream, 1/2 cup whole milk successfully)
3 Tbsp. melted butter  (optional; I don't use it)

Preheat oven to 425°F.
Line a baking sheet with parchment paper or a silicone baking sheet.
Sift 2 cups flour, baking powder, salt, and sugar (if using) into a large bowl.  Fold in 1 1/2 cups cream. If the dough is not soft or easily handled, fold in the remaining 1/4 cup cream, little by little.
Turn dough onto a floured surface, mound it into a ball, and use your hands to press it to a thickness of about 3/4". Cut into rounds with biscuit cutters.  I like to use the miniature ones for the kids.
Gather the dough scraps and continue to make rounds. If desired, dip the top of each round in melted butter and arrange on the baking sheet.  I find I prefer them without being dipped in butter, but it's up to you. 
Bake about 12-15 minutes, or until golden. Serve immediately.