My 3 Ingredient Biscuits

 

 

 Biscuits so light and fluffy you can eat a dozen.  With butter of course!   Only three ingredients and fairly easy to make if you don’t mind folding dough. 

My 3 Ingredient Biscuits

• 
  

 2 cups self-rising flour (see notes for all-purpose flour)

1 ½ cups heavy cream (do not substitute, heavy cream is a must!)

½ teaspoon sea salt

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Keep cream cold in the fridge until you're ready to use it. 

Add flour and salt to a medium bowl. Pour in cold cream and stir with a heavy wooden spoon until mixed. Preheat oven to 475 degrees.

 

 

 

 

 

 

 

 

 

 

 

 

Dump bowl onto a counter and scrape out any remaining dough or flour. Pat into a rectangle about 2" thick. Fold in thirds, turn 1/4 and fold again, continuing 3 times. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cut biscuits with a 3" biscuit cutter. Press down and bring straight up. Do not twist biscuit cutter. Pat excess dough out, cut, and repeat process again.

 

 

 

 

 

 

 

 

 

 

 

Place biscuits on a cookie sheet about 2" apart. Bake at 350 degrees for 12 minutes, until golden. Brush with butter. Serve warm.

 

 

 

 

 

 

 

 

 

 

 

Notes

Trust me. You don’t want to try substituting whole or low-fat milk for heavy cream in this simple biscuit recipe! Heavy cream makes all the difference in the world for the best moist and flaky biscuits.

 You can use all-purpose flour in place of self-rising flour, with these additions: 2 cups of all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon fine salt. Mix well.

 

 

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Roasted Baby Potatoes

 Roasted Baby Potatoes

These roasted baby potatoes with olive oil, garlic, and fresh rosemary are ready in less than 30 minutes. Crispy on the outside and creamy on the inside, these baby potatoes cook while you prepare your main dish. With only 5 minutes of prep time, they're perfect for a weeknight dinner or a quick appetizer at a last-minute party. I once made the mistake of having them done before my main dish and they were almost all gone by the time dinner started!

Roasted Baby Potatoes

1/2 pound small red-skinned potatoes (about 1 3/4-inch diameter)
1/2 pound small white-skinned potatoes (about 1 3/4-inch diameter)
1 tablespoon herbes de Provence
3 cloves garlic, finely minced
1/4 cup extra-virgin olive oil
Salt and pepper to taste

Preheat the oven to 400 degrees.

Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart.

Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and herbes de Provence, if desired. Serve hot or warm.

NOTE:  If you would prefer to make your own seasonings, use the following blend: 

2 teaspoons dried basil
2 teaspoons dried thyme
1 teaspoons paprika
1 teaspoon salt
1 teaspoon dried rosemary
1 teaspoon pepper




Photography is the property of and copyrighted to ©Welcome 

Potato and Cheese Pierogi

 I love these little crisp pillows filled with buttery mashed potatoes and cheese.  So easy to make too. I simply cut little circles from the dough and then drop the potato filling in the centers. Then I fold them over into half-moons and crimp the edges.  I love frying these with onions and serving them with sour cream!  So good!

Potato and Cheese Pierogi

Filling

1 pound russet potatoes, peeled and sliced 1/2 inch thick

salt and pepper

1 cup shredded sharp cheddar cheese

2 tablespoons butter

Dough

2 ½ cups bread flour

1 teaspoon baking powder

Salt

1 cup sour cream

1 large egg plus 1 large yolk

4 tablespoons butter

1 large onion, chopped fine

½ teaspoon salt

Combine potatoes and 1 tablespoon salt in large saucepan and cover with water by 1 inch. Bring to boil over medium-high heat; reduce heat to medium and cook at vigorous simmer until potatoes are very tender, about 15 minutes.

Drain potatoes in colander. While still hot, combine potatoes, cheddar, butter, 1/2 teaspoon salt, and 1/2 teaspoon pepper in bowl of stand mixer. Using a mixer, mix on medium speed until potatoes are smooth and all ingredients are fully combined, about 1 minute. Transfer filling to 8-inch square baking dish and refrigerate until fully chilled, about 30 minutes.

Dough

 Whisk flour, baking powder, and 1/2 teaspoon salt together in large bowl of mixer. Add sour cream and egg plus the yolk. Fit mixer with dough hook and knead on medium-high speed for 8 minutes (dough will be smooth and elastic). Transfer dough to floured bowl, cover with plastic, and refrigerate until ready to assemble.

Line rimmed baking sheet with parchment paper and dust with flour. Roll dough on lightly floured counter into 18-inch circle, about 1/8 inch thick.

Using 3-inch biscuit cutter, cut 20 to 24 circles from dough. Place 1 tablespoon chilled potato filling in center of each round. Fold dough over filling to create half-moon shape and pinch edges firmly to seal. Transfer to paper-lined baking sheet.

Melt butter in 12-inch skillet over medium-low heat. Add onion and salt and cook until onion is caramelized, 15 to 20 minutes. Remove skillet from heat and set aside. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and half of Pierogi to boiling water and cook until tender, about 5 minutes.

Using a slotted spoon, remove Pierogi from water and transfer to the skillet with caramelized onion. Return water to boil, cook remaining Pierogi, and transfer to skillet with first batch.  Add more butter to brown Pierogi in skillet. 

Saute over medium-low heat, stirring gently, until lightly browned and mixture inside is warmed through. Transfer to platter and serve with sour cream.

Photography is the property of and copyrighted to ©Welcome Home.