I very nearly had a nervous breakdown at work this week. I didn’t, thankfully, but did end up crying in the bathroom stall, all the while hoping no one walked in. You know, typical Friday afternoon agency life. And then I went home and made these biscuits and ate about ten of them in one sitting. And then I felt better.
Biscuits are, I think, one of the most comforting and also most underrated baked goods. It’s just so difficult to be miserable when you have one of these in your hand, piping hot and pillowy soft, with a dab of butter melting into all the nooks and crannies.
Forget a bakery, I’ll open my own psychiatric practice. There’d be a couch for you to lie on and spill your troubles, and a table next to you with a tray full of hot biscuits and warm cookies.
Adapted from King Arthur Flour
- 1 3/4 cups all-purpose flour
- 1/4 cup cornstarch
- 3/4 tsp salt
- 1 tbsp baking powder
- 2 tsps sugar
- 1 cup heavy cream
- Preheat oven to 425F.
- Whisk together the dry ingredients, then stir in the heavy cream until the mixture forms a cohesive mass.
- Drop the dough onto baking sheet with a spoon.
- Bake in the oven for 15-20 minutes, or until tops have cracked slightly. Biscuits are best served fresh out of the oven. Freeze any extra and reheat in oven.
Sometimes, simple really is best. These take ten minutes, tops, to whip up, and before you know it, you’ll have a fresh biscuit in hand and probably, hopefully, a bit less stress on your plate.