Friday, July 19, 2013

a taste of honey

Marion Cunningham writes in her Marion Cunningham's Good Eating that these biscuits are " ridiculously simple, you don't even have to be awake to make them."  I have left out her charming prose and further condensed her easy instructions in the following adaptation:

Cream Biscuits

Oven: 425 f.

Combine in a bowl:

1 teaspoon salt
2 teaspoons sugar
3 teaspoons baking powder
2 cups flour

Add, stirring as your pour:

1 to 1 1/2 cups heavy cream

It will come together in shreds and shags; if it is too dry, add more cream.  Once you have a fairly cohesive lump, knead it 3 or 4 times and pat it out to a thickness of 1/2 to 3/4 inch.  Cut it up into 12 pieces of similar size, and then coat each side by dipping it into:

1/3 cup melted butter

Put them onto an ungreased baking tin and bake them until lightly browned; 12 to 15 minutes.
Have them hot, with a taste of honey.  Be sure to watch this video, it is delightful!

For a little more reading, try this.  Also, Marion Cunningham's cookbook is a perfect gift- for anyone, anywhere, anytime.  We got it as a wedding gift, and it is still in regular and treasured use after 14 years.  It isn't for coffee tables, there aren't a lot of silly pictures of eroticized food; it's just good, easy to follow and sweet.  Ruth Reichl (another great author, cook and all-around quality person) tells a nice tale of her friendship with Marion Cunningham in this terrific book:  Tender at the Bone.