Pipe Dream #333: To Be the Stuff of Dreams – Savory Cream Biscuits (and Morels in Brown Butter)

Processed with VSCOcam with f2 preset

Can we, for a moment, consider the simplicity of the humble cream biscuit? How dost thou present thineself so timely and tender, relieving every fear that lies deep in our heart that the leftover cream in the back of the fridge should be spoilt?

Processed with VSCOcam with c1 preset

Processed with VSCOcam with hb1 preset

So easy! So delicious! You can even freeze them and bake straight from frozen. They are best made day-of, and don’t use whole wheat flour or even white whole wheat as I did. The higher protein content made them require more liquid, and the end product was somewhat dense.

If you’re feeling fancy, split the biscuits, topping them with sauteed some spring morels in butter + a poached egg + wilted spinach. The stuff of brunch dreams, people.

Brunchifornia dreamin,’


Savory Cream Biscuits

Adapted from The Kitchn

2 cups all purpose flour
2 1/2 teaspoons sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 1/2 cups heavy cream (divided)

slightly beaten egg yolk + 1 teaspoon water


Place a layer of parchment paper on a baking sheet. Preheat oven to 425°F degrees. In a medium bowl, mix together dry ingredients and stir until combined. Stir in all but 1/4 cup cream. Dump onto floured work surface. Add the remaining cream to the dry bits left in the bowl, scrape out and add to dough already on counter. Knead briefly (30 seconds) until dough comes together. Shape dough into a long rectangle and cut in half length-wise and then cut each piece into 4 pieces horizontally. Brush each biscuit with the egg wash. Place in oven on middle rack for 15-18 minutes and bake until golden.


3 Responses to “Pipe Dream #333: To Be the Stuff of Dreams – Savory Cream Biscuits (and Morels in Brown Butter)”

  1. 1 Dustin Davis July 6, 2015 at 6:19 pm

    I recently re-shared this blog with my mom and she says it’s on-point.

  2. 2 Dustin Davis July 6, 2015 at 7:19 pm

    not that that is super interesting to you I guess, but she bakes for a living so this is her area for sure

  3. 3 Lauren July 8, 2015 at 12:30 pm

    hey dustin!! so sweet of her to say that. thanks for telling me! glad you are enjoying it.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,946 other followers

Lane Cake

Chocolate Clementine Marquise

Spicy Chai Biscotti

Red Wine Pear Trifles

Coconut Oat Chocolate Chip Cookies

Peach Cobbler

Clementine Ginger Tequila Sunrise

S’mores Cake with Malted PB Frosting

Lemon Mousse Crepe Cake

Strawberry Shortcake

Nectarine Brown Butter Upside Down Cake

Raspberry Espresso Fudge Cake

Cherry Clafoutis

Fluffy Buttermilk Biscuits

Banoffee Pie

Blueberry Bourbon Bread Pudding

Pink Sprinkle Cupcakes

Grapefruit Yogurt Loaf

No-Bake Nests

Butter Pecan Shortbread

Black Garlic Herb Bread

Pumpkin Chiffon Torte

Maple Pecan Brown Butter Cupcakes


%d bloggers like this: