Cream Biscuits

I didn't have a lot of energy to do much today.  I have had more than a few nights of terrible sleep. I think it is being caused by my change in blood pressure medication. Hopefully it will sort itself out soon because I am really dragging my carcass today!
 
Dinner is something simple today I am afraid. Packaged potato gratin (like the Idaho scalloped potato  mixes in North America), and chicken.  I will pop some frozen veg on and that will be it.
  
I have been wanting to bake this Cream Biscuit recipe however and I had it on my list to do it this weekend.  Its a good thing they are really easy and together in a flash!
 
I adapted the recipe from one I found in this old cookery book of mine, The Best of Pantry, by the Editors of Harrowsmith Country. They were meant to be used as a topping for a curried vegetable casserole, but I thought they would  also work very well on their own.
 
I used to love watching Harrowsmith Country on the television in the 1990's and I loved the magazine. There was a part of me that always longed to live a country life, with chickens and a nice vegetable garden  . . . .
 
A hobby farm really  . . .  with maybe a cow for milk  . . .  or a goat . . .  a kind of Little House on the Prairie kind of a life, but with some modern conveniences thrown in for good measure, like washing machines and vacuum cleaners.
 
I think I could probably live quite happily with just a radio to listen to . . .  and I tend to romanticise doing things by candlelight and the light of a wood fire.  Don't we all!
 
I remember when I was about 16 I wanted to live on a Commune.  There was a couple I knew who lived in an old farm house up on the mountain which had very few modern amenities.  Hippy dippies as my dad would say.  I envied them their carefree life in a lot of ways.
 
I think I would have been quite happy living in an environment like that . . .  growing my own veg, baking my own bread, gathering eggs, milking cows, etc. 
 
Not so much now that I am older and not as agile as I was back then.  Every now and then though I do like to channel my inner hippie and bake my own bread (not so good at that) and grow my own beans, that kind of stuff.  Nothing too seriously  . . . .
 
I do long for the comforts of a wood fire  . . . sitting in my chair in the evening and crocheting as I watch the flames flicker, but alas that is not my life.  I make do with a fake fire and am grateful for that.
 
I was really pleased with how these biscuits turned out  . . .  nice and light with a beautiful fluffy texture  . . .
 
I could not resist enjoying one fresh from the oven spread with cold butter and a smattering of creamed honey  . . .
 
I don't eat honey very often as I have Diabetes and its not so good  . . .   but I put 1/2 tsp on each half biscuit and I was in biscuit and honey heaven!
 
Doesn't that look tasty?  I think it does!
 
Oh, if only I had had a few slivers of country ham to enjoy with it . . .  ham, biscuits and honey. Mmm. Mmm. Mmm.
  
A person is entitled to their dreams! 
Yield: makes about a dozen
Author: Marie RaynerPrint
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Cream Biscuits

These North American style biscuits (not cookies) are light and delicate. They only take minutes to prepare as well, which makes them a real favourite!

ingredients:

• 280g plain flour (2 cups)
• 1 TBS baking powder
• 1 TBS sugar
• 1/2 tsp salt
• 80g lightly salted butter, cold and cut into cubes
• 2 large free-range eggs
• 120ml heavy cream (1/2 cup)

instructions:

How to cook Cream Biscuits

1. Preheat the oven to 200*C/400*F/ gas mark 6.  Line a baking sheet with baking paper. Set aside.
2. Sift the flour and baking powder into a bowl. Whisk in the salt and sugar.  Drop in the butter and cut it in using a pastry blender until the mixture resembles coarse crumbs.  Beat the eggs together with the cream, using a fork to combine. Make a hollow in the dry ingredients and add the wet, combing together lightly with a fork.  Tip out onto  floured board and lightly knead a couple times to bring together.  Pat out to 1/2 inch thickness.  Cut out using a  floured 2 inch round cutter. Place onto the baking sheet, leaving some space in between each.
3. Bake for 12 to 15 minutes until the biscuits are well risen and golden brown. Serve warm.

Created using The Recipes Generator
 
Sigh  . . .  I hope I sleep better tonight!  I have a brisket to cook for Sunday dinner and I don't want to be doing that when I am exhausted! 
Up Tomorrow:  Chicken & Pasta Parm Skillet (for 2)