For someone raised in the northern half of the US, I’m pretty picky when it comes to my biscuits. They’re easy enough to make that I’ve become somewhat of a snob, and don’t care for the ones from a can, or Bisquick mixes. Which is not to say that I won’t eat them–When my dad still had someone other than himself to cook for, there was always a box of Bisquick in the cupboard and Sundays before we’d go back to our mom’s place, he’d fix my sister and I breakfast. Drop biscuits, sausage and eggs. And my mom (because she prefers rolled/cut biscuits) would fix canned biscuits when we’d have Sunday breakfast with my grandparents. As I’ve gotten older, I’ve also developed a preference for rolled/cut biscuits. I also like them to have a lot of flaky layers–Something that I discovered is attainable by grating your butter, rather than cutting it in (which is what I usually do). So I was a little skeptical about making Cream Biscuits.
They’re super-simple to make–You only need two ingredients, and a cast iron skillet (or a baking tray).
And as with any biscuits, you don’t want to over-mix or over-handle the dough.
I found these to be very tender-crumbed, and they needed almost 16 minutes to get browned on top. Which is not to say that I didn’t like them–I did. I found myself wishing I’d made some sausage gravy to top them with. But I do think I like my flaky-layered biscuits just a mite better.
Still, these come together in enough time, you could almost make them for a weekday breakfast, and not wait until the weekend!