Since it is winter and plenty cold enough around here, we have been making a lot of soups and stews lately for dinner. Not only are they warm and hearty but you can get many lunches and dinners out of one batch of soup, which can really help you stretch your budget. If you are going to have soup or stew, it is always nice to have some warm bread or biscuits to go along side of them. I have been making a lot of my own bread, rolls and biscuits lately and this might be the easiest recipe of all of them save using Bisquick to make some drop biscuits. This recipe comes from Bon Appetit and is for cream biscuits. You only need a few ingredients and a little bit of cooking time and you can have some great, easy biscuits with your meal.

Cream Biscuits

4 cups all-purpose flour, plus more

2 tablespoons sugar

1 1/2 tablespoons baking powder

1 tablespoon kosher salt

1/2 cup (1 stick) chilled butter, cubed

1 1/2 cups (or more) heavy cream plus more for brushing

Preheat the oven to 375 degrees. Whisk 4 cups of the all-purpose flour with the sugar, baking powder and kosher salt in a large bowl until blended. Add the chilled butter and blend the mixture with your fingers until pea-size pieces begin to form. Add 1 1/2 cups of the heavy cream; stir the mixture until the dough begins to form, adding more cream by tablespoons if the dough seems too dry. Transfer the dough to a lightly floured work surface. Roll out the dough to a 3/4-inch thickness. Using a biscuit cutter, cut the dough into rounds. Repeat the process until you have used all the dough to make the biscuits.

Transfer the biscuits to a parchment pare-lined baking sheet. Brush the tops of the biscuits with heavy cream and transfer the baking sheet to the oven. Bake the biscuits until they are golden brown, about 25 to 30 minutes. Serve the biscuits while warm.

These biscuits go great with a lot of different things. They have a wonderful taste thanks to the heavy cream and are incredibly easy to make. As long you have the 6 ingredients on hand you can have these any night of the week without any trouble. These would be perfect for breakfasts as well if you wanted them to go with sausage and gravy or just to use for an egg sandwich or even just with a little bit of jam, jelly or preserves in the morning for a quick breakfast. I plan to make these more often because they are so easy to do.

That’s all I have for today. Check back next time for some more recipes as there are always lots of new things going on around here. I also have some things to share that I got for Christmas this year for the kitchen and a new feature I am hoping to start adding to the blog as well. Until next time, enjoy the rest of your day and enjoy your meal!