Cream Biscuits

I am hoping that we have seen the last of the "unseasonably warm" weather we have been having. I was so excited to have chilly fall weather, only to have it turn hot and humid in a matter of days.

Pumpkin picking just wasn't the same being covered in sweat and sunscreen and having mosquitoes getting stuck to us like we had been tar and feathered. It was gross. We didn't have as much fun as usual. We were hot and cranky, wishing we were cold, wearing snugly sweaters and boots.

Normally, spend a lot of time helping our kids find their perfect pumpkin. Not this time. They were coming back with pumpkins that were deformed, half deflated and warty pumpkins. We were totally fine with that. Just toss it in the truck and let's get in the air conditioning.

Recently, the cold weather came back. It brought some rain along with it and I couldn't be happier. My kids even got sick! Now it is starting to really feel like fall.

With cold rain outside and two sick kids inside, I figured some chicken soup was on the menu. I know everyone has their own special chicken soup recipe, so I will just share Fannie's recipe for Cream Biscuits with you.

Ingredients
2 cups flour
1 teaspoon salt
1 tablespoon baking powder
2 teaspoons sugar
1 1/2 cups heavy cream (I used whole milk)
6 tablespoons butter, melted

Step 1:
Preheat oven to 425 degrees. Use an ungreased baking sheet. Combine the flour, salt, baking powder and sugar. Stir the dry ingredients to blend. Slowly add 1 cup of the cream stirring constantly.

Step 2:
Gather the dough together, when it hold together and feels tender (not dry and flaky – add some of the additional milk if needed) it is ready to be kneaded. Knead dough on a lightly floured board for 1 minute.

Step 3:
Pat the dough into a square, half an inch thick. Cut into 12 squares.

Step 4:
Dip squares into the melted butter so that all sides are coated. Place biscuits 2 inches apart. Bake for 8 minutes, brush tops with leftover butter. Bake an additional 7 minutes or until lightly browned.