California Biscuits

2 Jun

You know when I realized I’ve got to move to San Francisco? After Kate picked us up at the airport at 1 in the morning with fresh biscuits. That was it. It took 3 minutes. And biscuits.

Monday’s Soup took a vacation to the west coast for this Memorial holiday to visit our old favorite roommate ever, Kate. We hiked through forests, toured wineries, slept in parks, but mostly, we ate. And as I play through all those wonderful meals in my mind I’ve got to say, these biscuits were way up there. Kate goes to business school and ends up a baker. Who knew? Who cares? Lets just enjoy the baked good byproducts.

Like these balls of wonder. They are easy to make and really, really delicious and comforting. (They are so easy to make in fact, that she made a second batch while we packed for our flight home… Which we ate entirely, minus one, on the flight. It was a great flight.)

Biscuit #5 and #6 of the day, flying over Lake Michigan

Butter Biscuits

  • 6 tablespoons unsalted butter
  • 2 cups self-rising flour
  • 3 tablespoons sugar
  • 2 large eggs, hardboiled, yolks only
  • 3/4 cups heavy cream

  • Chill the butter, cut into little pieces start water to hardboiled eggs, boil eggs
  • Preheat oven to 400 F
  • In a large bowl, mix flour and sugar, crumble butter into flour and roll with fingertips to create a coarse meal
  • Crumble egg yolks into flour/butter and mix thoroughly
  • Add cream and mix together to form dough
  • Knead for a few minutes until dough forms
  • Roll out on floured countertop and cut into 6-8 pieces
  • Shape biscuits and place on baking sheet that has been lightly dusted with cornmeal. Place biscuits close together to create soft sides
  • Bake at 400 for 5 minutes
  • Lower temp to 375 F and bake for 10-15 minutes
  • Enjoy!

Leaving you with a Napa Valley photo shoot called, If You Tickle Kate:

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One Response to “California Biscuits”

  1. Alayna June 2, 2010 at 1:55 am #

    I wasn’t losing, I was preparing a hidden dragon attack.

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