The Best Biscuits I have ever eaten

About a year ago I was perusing my Google Reader when I happened upon a recipe for soft, tender, fluffy biscuits made without shortening. I was so excited as cutting shortening into flour ranks as #2 on my list of things I hate to do in the kitchen. In case you are wondering, peeling things is #1.

These biscuits contain no fats or liquid other than heavy cream. Now, reader, in case you don't know butter is made by beating heavy cream until your arm falls off. Alternatively, you can put it in a mason jar and shake it until your arm falls off. So don't go thinking these are healthy for you or anything.

I have made these biscuits several times over the last year and they never disappoint. Be careful top work them only as much as you absolutely need to so that you don't overdevelop the gluten and make hockey pucks instead of biscuits. Gluten basically is the stuff in bread that makes yeast breads chewy. Great if you are making pizza dough... not so great if you are trying to make fluffy biscuits.

I found this recipe on the Delish blog but the original recipe is from Cooks Illustrated. I would have been happy to provide a link to Cooks Illustrated directly, however I'm not willing to subscribe to their website in order to do so. :-)

Cream Biscuits

2 cups all-purpose flour
2 tsp sugar
2 tsp baking powder
1/2 tsp salt
1 1/2 cups heavy cream

Preheat oven to 450 degrees. Line a baking sheet with parchment paper.

Whisk dry ingredients together in medium bowl. Stir in the cream with a wooden spoon until the dough forms, about 30 seconds.

Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.

Pat the dough into a 3/4-inch thick circle. Cut the biscuits into rounds using a 2 or 2-1/2″ biscuit cutter. Place the biscuits on the parchment-lined baking sheet.

The baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hours. Bake until golden brown, about 15 minutes.

Yields: 1 dozen 2″ biscuits

Cinnamon Apple Cranberry Pecan Oatmeal

I am sorry for the lack of updates lately. My mother had surgery a couple of weeks ago and is still at a rehab facility getting better every day! I have been running around like a mad woman visiting her, washing her clothes, finding books for her and also taking care of my husband and household. I have been exhausted, to say the least, and haven't really been cooking. If I have cooked it has been the most basic and simple things known to man. Like grilled cheese sandwiches. If y'all need a recipe for grilled cheese sandwiches then you need more help than I can provide. :-)

One thing that I really like to do is to make hot breakfasts on the weekends, especially if my husband isn't working. During the week we grab muffins that I thaw from the freezer or granola bars so it is nice to have something warm once in a while. It is even better when I can make a healthy, filling breakfast that is cheap!

Penny for penny homemade oatmeal is one of the best things that your money can buy. First of all, it is cheap! I have gotten all kinds of deals this winter for old fashioned rolled oats, my oatmeal preference. Second of all, oatmeal is very, very healthy. I'm not a nutritionist so if you want more information I suggest you consult Dr. Google as I have heard it called (by OHmommy of www.classychaos.com she is hilarious!).

Here's my own recipe for oatmeal

1 apple (use your favorite)
1 3/4 cups milk
big pinch of kosher or sea salt
1/4 cup dried cranberries
1/2 teaspoon cinnamon (or pumpkin pie spice)
1 cup old fashioned quick cooking (not instant) oats
1 tablespoon brown sugar
2 tablespoons coarsely chopped pecans

1. Peel, core and finely dice apple. Set aside.

2. In a medium sauce pan heat milk to boiling. Add in the dried cranberries, the cinnamon and the apple while milk is heating up.

3. Once the milk is boiling add in the oats. Reduce heat and stir often until cooked, 3-5 minutes. If you notice the oats look very dry right away you may need to add a bit more milk, up to 1/4 cup more.

4. While the oats are cooking toast the pecans in a dry skillet over medium heat, watching them very carefully. They will burn quickly so err on the side of under toasted if this is your first time toasting nuts on top of the stove.

5. When the oats are done, remove from heat and allow to sit for a couple of minutes. Dish up into bowls and top with toasted pecans.

It doesn't get much easier, cheaper, healthier or yummier than this!

What is your favorite breakfast food? Do you have any time saving tips for making a hot breakfast during the week? I would love to hear from you!