Appetite For Instruction: Cream Biscuits
Demonstrated by Chef Robin Gill Lacy of the Cliff Café
Have you ever started dreaming while you were still awake? For breakfast lovers, those hazy moments between relaxation and rapid eye movement are the perfect time to begin pondering what pleasures the morning table might bring.
Here in the South, we have almost limitless fodder for these fantasies--from steak and eggs to grits and grillades--but a humbler dish is the stuff more dreams are made of. When you really think about it, nothing says morning comfort like a warm, buttered biscuit.
Today, Chef Robin Gill Lacy of the Belmont Hotel's Cliff Café shares what might just be the perfect recipe for this beloved quick bread. Her Cream Biscuits are fluffy and moist and win raves from diners, whether split and honeyed or smothered in gravy. They're perfectly dreamy, yet easy enough to tackle on the first cup of coffee.
And best of all, they bake up faster than you can say "Poppin' Fresh".
Step 1: Whisk together 2 cups all purpose flour, 2 tsp. sugar, 1 tsp. baking powder and ½ tsp. salt in a large bowl.
Step 2: Gradually add 1 ½ cups heavy cream to bowl and stir until dough
just comes together. You may have a little cream left over. Chef Lacy
warns not to over beat the dough: "You just want to combine until it
forms a ball."
Step 3: Transfer dough to a board and knead for 30 seconds. Pat or roll to an even thickness of 1 - 1 ¼ inches.
Step 4: Cut biscuits into rounds with cutter or juice glass and transfer to a greased cookie sheet.
Step 5: Bake at 350 degrees for 15 minutes or until golden, turning halfway through. Recipe yields 10-12. Biscuits can also be used for desserts such as Strawberry Shortcake--just dust with additional sugar before baking. But did you really need an excuse to make a double batch?
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.