Cream Biscuits

I've held onto this photo for quite some time hoping to do a calculation of how much it cost me to make these biscuits. But now, my receipts are jumbled together as I've been too tired to keep them well organized, and it would be a great challenge to get an estimate. Maybe I'll update this with the facts around tax time when I don't have a choice but to go through all of them.

All that being said, this is one of those recipes that is worth a fortune to us. I frankly don't care how much they cost (but with only 5 ingredients, don't expect it to be much). They are so easy and fast to make and are completely delicious. One accidentally dropped into my soup, and it was still wonderful!

A couple of additional things to share about the biscuits: Deb was right when she wrote in the original post that these biscuits have to be amazing when they are first made because they still taste good after a couple of days. If you plan on rewarming them in a toaster they do very well. Just don't make them an odd shape. The first batch was in the shape of stars as that's what Paul's mom uses because they live in Star, Mississippi. The corners broke off in the toaster. So, I will make sure to make old fashioned circular biscuits in the future. Lastly, both times I made this recipe, I have used far less butter to coat the tops of the biscuits. (I brush it on with a silicone pastry brush.) Considering my profession is Cardiology, any way to minimize cholesterol makes me proud.

For a very versatile, speedy and delicious bread-item, collect this recipe from Smitten Kitchen. You'll be glad you did.

Would you like to know what we're eating next?