Sunday mornings are meant to be enjoyed at a slower pace. They should include sleeping in, sipping a hot cup of tea or coffee, and treating yourself to an extra-special breakfast you normally wouldn’t indulge in on any other day of the week. In short, Sunday mornings are meant to include a southern biscuit, made using heavy whipping cream. Rich, buttery, flavorful, and oh so sinfully delicious.

Over the past several months, I’ve become quite accustomed to eating breakfast at home. Last year, at this exact same time, chances are that I was skipping breakfast and just eating an early lunch. However, now that I’m working from home, my eating schedule has completely changed. Sometimes my breakfast consists of a bowl of dry cereal with a banana sliced on top, a muffin with some fresh fruit on the side, or just a mug of rich and creamy hot chocolate. But when weekends come around, you better believe that breakfast gets a whole lot more gussied-up. Y’all, we’re talking bacon, eggs, and if the weekend is really good, a decadent southern-inspired biscuit. If only every morning could be a weekend morning. Well, perhaps not. After all, we need the normal, boring, and average Jo Schmoe days to realize just how great the deliciously special, gussied-up, incredible biscuit-filled days can be.

Ingredients:

• 2 1/2 Cups All-Purpose Flour
• 2 Tablespoons Granulated Sugar
• 4 Teaspoons Baking Powder
• 1 Teaspoon Kosher Salt
• 1/2 Teaspoon Onion Powder
• 1/2 Teaspoon Ground Paprika (Additional for Garnish)
• 1/4 Teaspoon Garlic Powder
• 1/4 Teaspoon Finely Ground Black Pepper
• 1/4 Cup Cold Unsalted Butter, Cut into Very Small Pieces
• 1 1/4 to 1 1/2 Cups Heavy Whipping Cream
• 2 Tablespoons Unsalted Butter, Melted

Directions:

1. Preheat oven to 450 degrees.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, onion powder, paprika, garlic powder, and pepper.
3. Add the butter and use a pastry cutter, fork, or knife to cut the butter into the flour for 2 to 3 minutes.
4. Add the cream and gently mix until the dough comes together.
5. Turn the dough out onto a floured surface and fold the dough over on itself a few times with floured hands.
6. Pat the dough down into a 1-inch thickness and then use a floured 2-inch biscuit cutter or glass to cut rounds out of the dough.
7. Place the biscuits onto a Silpat or parchment paper-lined baking sheet.
8. Bake for 12 to 15 minutes, or until golden brown and cooked through.
9. Brush with melted butter and then sprinkle with paprika.

Suggestions:

• The colder your butter, the better your biscuits will be. I suggest cutting your butter into very small pieces and then placing it back into your refrigerator for 15 minutes to get it cold again.
• The amount of cream needed for this recipe will vary. Add enough so that your dough forms a ball but is not overly wet.
• Fold the dough over on itself approximately 4 to 6 times. You want your dough to come together, however, you do not want to overwork it.
• When cutting the biscuits, do not twist the biscuit cutter or glass. Instead, cut straight down. Your biscuits will not have as many layers if you twist the biscuit cutter or glass.
• The baking time for these biscuits will vary depending on their size and the temperature of your oven.

Improvements:

• Finely grate shredded cheddar over the top of each biscuit.
• Add a pinch of ground cayenne or ground chipotle to the dry ingredients.
• Use these biscuits to make a bacon and tomato sandwich. Now that’s a true southern sandwich.

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Yum

Southern Sunday Heavy Whipping Cream Biscuits

Ingredients:

• 2 1/2 Cups All-Purpose Flour
• 2 Tablespoons Granulated Sugar
• 4 Teaspoons Baking Powder
• 1 Teaspoon Kosher Salt
• 1/2 Teaspoon Onion Powder
• 1/2 Teaspoon Ground Paprika (Additional for Garnish)
• 1/4 Teaspoon Garlic Powder
• 1/4 Teaspoon Finely Ground Black Pepper
• 1/4 Cup Cold Unsalted Butter, Cut into Very Small Pieces
• 1 1/4 to 1 1/2 Cups Heavy Whipping Cream
• 2 Tablespoons Unsalted Butter, Melted

Directions:

1. Preheat oven to 450 degrees.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, onion powder, paprika, garlic powder, and pepper.
3. Add the butter and use a pastry cutter, fork, or knife to cut the butter into the flour for 2 to 3 minutes.
4. Add the cream and gently mix until the dough comes together.
5. Turn the dough out onto a floured surface and fold the dough over on itself a few times with floured hands.
6. Pat the dough down into a 1-inch thickness and then use a floured 2-inch biscuit cutter or glass to cut rounds out of the dough.
7. Place the biscuits onto a Silpat or parchment paper-lined baking sheet.
8. Bake for 12 to 15 minutes, or until golden brown and cooked through.
9. Brush with melted butter and then sprinkle with paprika.

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