I’ve become obsessed with baking. Obsessed.
Add to that a weird thing where I don’t have pregnancy cravings so much as fixations, complete obsessions with one thing at a time until I get it just right. First, it was pancakes. We must have eaten pancakes every weekend for two months. Then, I stumbled across this recipe for Orange Pancakes with Berry-Orange Sauce. It was perfection- the dream combining of winter citrus, my pancake fixation and a lifelong love for berries. After we ate these, my mission was complete and my fixations shifted.
Current obsession? Biscuits. I want to find the perfect biscuit recipe. Flaky, golden, ideal for gravy or jam. I chatted with my dear friend, Stefanie, about it and we’ve started a mission- to find or create our dream biscuit recipe and blog our way through the process.
So here we are, blogging through biscuits. I decided to start at the beginning… with James Beard. My wonderful Mauggie gave me her copy of Beard on Bread– it’s one of the original editions- hardbound, worn with love and full of things I’ve been dying to try out. If anyone would have a recipe for perfect biscuits, it’s this book. And boy, was I right. I present James Beard’s Cream Biscuits.
These biscuits are incredible. In place of both the liquid and fat, he uses heavy cream. Beyond that, they are pretty traditional baking powder biscuits. Flour, baking powder, a tiny bit of sugar and salt. Enough heavy cream to make it come together and then they are dipped in melted butter as you put them on the pan to bake. The came out golden, flaky with a texture and flavor we absolutely loved.
I’m hoping to find a recipe somewhere between your mom’s famous baking powder biscuits and those delicious flaky Pillsbury Grands that come out of the can. While I loved this recipe, it didn’t quite hit perfection and my next attempt will include a combination of butter and cream to try to achieve the texture I’m looking for.
Onward to obsessive baking!