Super-Quick Cream Drop Biscuits

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I’ve had an annoying cold for a little over a week now.

I’m finally on the upswing, off the Robutussin and Vicks VapoRub, but I am still getting coughing fits every now and then.

Like last night. At 3AM. When Brad finally came to bed, I immediately got out of bed and hit the couch.  Because no one deserves to have to sleep next to this hacking cough.  No one could even pretend to be asleep next to me during one of my fits.  It’s probably the worst sounding cough ever. In the history of the world.

Ok, it’s really not that bad.  But I finally drifted off to sleep again last night, and when I woke up there was a gray light shining through the living room windows.  I hadn’t brought my phone with me, so I figured it was just past dawn.  I stumbled back into the bedroom, where the shades were down and it was still nice and sleepy dark.  Just for good measure before I zonked out again, I checked the time…

It was already 9:30! What was that crazy gray dawn light? Where was the hot summer sun that had been blazing in on us for what seemed like weeks and weeks?

Hidden, I guess. That melting hot sun was hidden behind a cool, foggy mist. And for some I-can’t-wait-until-fall reason, I jumped right out of bed, made myself a cup of tea, and got to baking.

Because baking during the day is completely out of the question when your apartment is a balmy 82 degrees before you’ve even turned the oven on.  But when the high is 73 and the sun is nowhere to be seen?  I preheated all the way up to 400°F.

I was making biscuits.

And not the difficult, layers of butter, rolled out, cut with biscuit cutter biscuits. Nope – I had been up half the night coughing. I hadn’t drank anything but herbal tea and orange juice and good old H2O for a week straight. This was going to be a quick, simple breakfast biscuit.  I was going to whip up some scrambled eggs with ham and have a nice, hearty, foggy morning breakfast.

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Thirty minutes later, as I sat down with my sleepy husband, my room temperature cup of tea (I’m really bad at tea), and my fluffy drop biscuits with eggs, the sun was shining bright through those front windows.  The fog had already burnt off and the white hot sun was pouring in on us like every other sunny summer morning before this one.

But I had won breakfast. The 400° oven was already off, and the thermostat only read a cool 75.  Plus, I had yummy, yummy just-baked biscuits.

xoxo

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Super Quick Cream Drop Biscuits

2 cups all purpose flour
1/2 cup (1 stick) butter, cold and cubed
1 tbsp baking powder
1 tsp kosher salt
1 cup heavy cream
1 tbsp butter, melted
turbinado sugar, for dusting

Preheat oven to 400°F.  Mix the first four ingredients in a food processor or stand mixer until just combined.  Drop the dough in six equal parts (about 3/4 cups each) and drop onto a greased baking sheet.  The less perfectly round, the better.  Brush tops with melted butter and sprinkle with turbinado sugar.  Bake for 18-20 minutes.  Eat them piping hot right out of the oven.

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