cream biscuits are ridiculously easy aaaaand i love them. whenever i have leftover heavy cream sitting around, i’ll make some version of these… they work well even without any mix-ins, but today i decided to mess with adding shredded pecorino romano and fresh minced herbs, since i had both laying in the fridge, waiting to be used for some higher post-thanksgiving calling. the herbs kept their color, adding a pretty green flecks, and the cheese added a hint of extra flavor and moisture.
warm out of the oven, they taste like mini savory clouds.
the best part about making these biscuits is that you don’t need to bust out any fancy equipment or create a billion dishes. i hate when a cooking project produces 2323509 dishes and am always looking for ways to minimize the number of bowls/spoons/tools required in a recipe. this is one of the simplest things you could ever make from scratch. plus, they are done pretty quickly.
cream biscuits with pecorino and fresh herbs
(adapted from the america’s test kitchen family cookbook)
makes 8 delicious and beautiful biscuits
what you need:
- 2 cups all-purpose flour
- 2 tsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup shredded pecorino romano cheese (or whatever cheese you feel like using)
- 2 Tbsp minced fresh thyme and parsley (or whatever fresh herbs you feel like using)
- 1 and 1/2 cups heavy cream
what you do:
preheat the oven to 450 degrees with a rack in the upper-middle position. line a baking sheet with parchment paper.
whisk the flour, sugar, baking powder, salt, cheese, and herbs together in a large bowl.
using a wooden spoon, stir in the cream until the dough forms itself into one large clump (about 30-60 seconds).
take the large clump of dough out of the bowl and knead by hand until it unifies into one cohesive blob and holds together nicely with a smooth surface. (i just fold it into itself and pat it a few times in my hands, without using the counter — less mess this way.)
on the parchment-lined baking sheet, pat the dough into a rough rectangle-ish shape, somewhere between 1/2 to 3/4 inch thick.
at this point, you can use a 2-and-1/2-inch circle cutter to make them beautifully restaurant-perfect round. or you can do my preferred bootleg method and use a steak knife to cut the dough in half, then cut those halves in half, and cut those quarters in half again (refer to photos below)… then pat the sides of each one individually until they all look somewhat rounded. in the end, you should have 8 biscuit pieces.
space out the biscuits on the parchment-lined pan (they don’t have to be too far apart, and it also doesn’t matter if there are little “scars” of biscuit dough on the paper–they won’t affect the end product). place the baking sheet on that middle-top rack and bake for about 15 minutes.
they’ll come out golden brown, and frankly, taste the awesomest straight out of the oven.