Cream Biscuits

I saw this recipe on My Kitchen Cafe and couldn't wait to try it. Plus I liked the fact that you can flash freeze these and cook them later. These biscuits are so super easy and the taste was just wonderful.

3 tablespoons melted butter
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 1/2 cups heavy cream

Preheat the oven to 425°F.

Sift two cups flour, the baking powder, salt and sugar into a large bowl. Slowly pour in 1 1/4 cups cream. Stir but don't over mix it. Add remaining 1/4 cup cream, a little at a time.

On a flour mat or other floured surface, use your hands to make the dough into a ball.Gently press it to a thickness of about 3/4 inch. (I didn't get mine quite thick enough.. and it does make a difference.)Cut into rounds. Use the rest of the scraps and continue to make rounds. Place the biscuits on a baking sheet lined with parchment paper.Brush the tops with melted butter. Bake at 425 for about 12 minutes or until golden. (Mine didn't look as pretty as hers because I hadn't cut them thick enough, but they still tasted great!)

Serve with desired meal.

A note about flash freezing from My Kitchen Cafe:
*To flash freeze, place the biscuits on a lined baking sheet and place in the freezer until completely frozen (about 1-2 hours). Once frozen, the biscuits can carefully be placed in a ziploc bag and removed for baking as needed. Biscuits can be baked straight from the freezer, and additional few minutes baking time will be needed, usually around 3 to 5.

Mini Breakfast Pizzas or Muffin Cups

This recipe is adapted between two separate recipes I found. One recipe is from another great recipe blog, Taste the Joy, who got it from a Pillsbury cookbook. The other recipe is what I adapted our mini deep dish pizzas from. It is found here. These breakfast pizzas are fun, easy, and your kids can help. It's also a great little breakfast to make up quick and take around to the neighbors or to make when you have company. They'll love you for it!

You will need:
1 tube Flaky Layers biscuits (flaky layers biscuits just work best)
Scrambled eggs, cooked and flavored to you liking
Sausage (ground or links), chopped ham, or bacon
Shredded cheese
Muffin Pan

Cook eggs. We like scrambled. It's fun to add different things to it (peppers, onions, etc). But my kids are more plain-old-scrambled-eggs-with-salt-&-pepper kind of kids, so we kept it simple. Even though we put shredded cheese on top, I still like to add a bit of cheese to my eggs 'cuz I like me some CHEESE!!!

Cook desired meat. I prefer to use the sausage links and then cut them up. But we've used ground sausage and it works fine as well. Chopped ham (in small chunks) is wonderful in these little cups and as well as chopped bacon slices. If I'm feeling really energetic, I do a couple of each kind so people have a variety to choose from.

Grease muffin pan. Then carefully cut each biscuit in half.

Spread each biscuit half into the bottom and up the sides so there is a little well in the middle.Bake at 350 for about 7-8 minutes. Remove from heat and press the dough back up the sides and the bottom since they will puff up a tiny bit. (I didn't pre-cook them when I made them the first time (as you can see from the picture) but it is definitely something that makes a difference.)

Carefully spoon eggs, meat, and sprinkle with shredded cheese.Repeat until you've got as many "cups" as you'd like. As seen in the picture, I used 3 biscuits and made 6 pizzas. Then I use the remaining biscuits the same day for mini pizzas for a snack or quick lunch or dinner.

Bake at 350 for another 8-10 minutes or until edges of biscuit are lightly golden and cheese is melted. Carefully remove from muffin pan and cool for a couple of minutes on a rack.Serve with desired side dish... hashbrowns and orange juice are our favorites.

These store great in the fridge -if there are any left- and are so easy to reheat. My kids loved making these and we'll have to make them again.

Monkey Bread Muffins

This is just a twist on an old favorite
and it's a fun recipe to make with your kids

1 tube of Pillsbury Flaky Layers biscuits
cinnamon/sugar mixture in a ziploc bag
melted butter and brown sugar to desired consistency
Muffin pan
Non-stick spray OR Muffin liners (optional)

Cut each biscuit into 4 pieces. Put pieces in ziploc bag and shake. (This is my kid's favorite part.) Spray muffin pan or use muffin liners (or both). Place 3 pieces into each muffin cup. Repeat. (One muffin cup will have just 2.)Using a spoon, drizzle brown sugar mixture over each muffin cup. If you want them super gooey, put more on. Bake at 350 for 15 minutes.

Naturally, they are best served warm. We like to serve these with scrambled eggs and cheese.

Note: I should have put these in muffin liners. I think they would have been less mess. If there are any left, place them in ziploc bag. When you want another one later, just pop 'em in the microwave for 20 seconds.

Baking Powder Biscuits - Rollout Recipe

2 cups flour
3 tsp baking powder
3/4 tsp salt
1/4 cup shortening
3/4 cup milk

Mix dry ingredients and cut shortening in with pastry blender. Ad wet ingredients. Roll out and cut into circles. Bake at 450 for 10-12 minutes.

Note:
For Buttermilk biscuits: Replace milk with 3/4 cup buttermilk, 1/4 tsp soda, and reduce baking powder to 2 tsp.

Baking Powder Biscuits - Non-Rollout Biscuits

2 cups flour
3 tsp baking powder
3/4 tsp salt
1/3 cup oil
2/3 cup milk

Mix all together and drop by spoonfuls onto greased pan. Bake at 450 for 10-12 minutes. Makes about 10 biscuits.

Note: These are great with cheese (that is always how we had them growing up). Stir in about 1/2 cup shredded cheese with the dry ingredients before adding the wet ingredients. Follow same directions as above for baking.

The ones in the picture were in the oven just a minute too long. But they were still super good. If there are any left, I store them in a ziploc bag. They soften right up. That is... if there are any left. :)