TWD: Sweet Cream Biscuits
I love biscuits. But...I've said it before and I'll say it again: I only love homemade biscuits. I used to actually think those biscuits in a tube were pretty tasty, but now I literally cannot stand them. That sounds so snobby but they taste like straight up chemicals. The funny thing is that biscuits are so easy to make from scratch- no exotic ingredients, no waiting for dough to rise, no refrigeration, no fancy techniques. And if you thought buttermilk biscuits were easy, this week's Tuesdays with Dorie recipe for Sweet Cream Biscuits will blow you away. You see these biscuits rely on heavy cream for all of the fat which means no butter, which means no cutting in the butter= even less time to throw together!
I've made these biscuits a few times and I really love them- they are light and fluffy and the flavor is sweeter than a traditional biscuit. This time I baked half of the biscuits and and froze the other half. The frozen biscuits baked up just as perfectly as the ones zqAAaaI baked immediately after mixing. Thanks Melissa of Love at First Bite for choosing this delightful recipe!