Delicious Cream Biscuits

There are few things as tasty first thing in the morning as piping hot biscuits fresh from the oven, smothered with sausage gravy. It's one of Ben's favorite breakfast, and for a long time, I couldn't seem to find a biscuit recipe that was as tasty as the (completely unhealthy) slice and bake refrigerated biscuits at the store. I got this recipe from this cookbook, and it definitely rivals Pillsbury, in flavor and healthfulness. Biscuits are one of the only things we eat with white flour, and I suppose it's not the end of the world to have it every once in a while. I tried making it with half whole wheat flour one time, and Ben just didn't like it as much.

Ingredients:

• 2 cups all purpose flour (I use organic, unbleached)
• 1 teaspoon salt
• 1 tablespoon baking powder
• 2 teaspoons sugar
• 1 to 1 1/2 cups heavy cream (this really makes it delicious--I used half and half the other day because I didn't have heavy cream and they just weren't quite as good!)
• 1/3 cup melted butter

Preheat the oven to 425*. Combine the dry ingredients in a bowl. Make a well in the center and slowly add 1 cup of the cream. Gather the dough, and if it seems to crumbly, slowly add more cream until it's workable (I am usually able to get by with just one cup). Place dough on a lightly floured surface and kneed for about 1 minute. Pat into a square about 1/2 inch thick and cut into 12 squares and dip in the melted butter so all sides are coated. Bake for about 15 minutes.

This post is linked to:

• Tasty Tuesday 
• Tempt My Tummy Tuesday
• Ultimate Recipe Swap