Everyone seems to need some comfort this week. I can think of few better delivery vehicles than a warm biscuit, especially on grey days when the snow falls in big, wet flakes and there are too many cases of the sniffles and the sads. I turned on the oven almost absentmindedly this afternoon, not having a clue what I was going to make, but sure that whatever came out of it, including the warmth and good smells, would make us all feel a bit better.
A cheese biscuit is a good thing to know how to make during chili season, and soup season, and lunchbox season. They are indispensable when you have cheese ends in the fridge, or cream that’s on the verge of turning and no plans for pie. I love making cream biscuits – they don’t require any butter, but are the best-textured, tallest biscuits I make; sometimes they topple over on themselves in the oven if I cut the dough too narrow. They are also incredibly fast – just mix, pat, cut and bake. Fold the dough over on itself a few times before you pat it, if you like. And if you want straight-up plain biscuits, just leave out the cheese, and add a spoonful or two of sugar if you like them sweet.