Friday, April 26, 2013

painless biscuits

Listen, I don't really remember the last time I cooked something new, or something at all for that matter. I'm so confused about what day it is, that the barista at Starbucks today asked me how my weekend was and I answered with "it was great, how was yours?" before like eight people in the immediate vicinity worriedly reminded me that it was Friday, not Monday. Wednesday night after class, I ate Spongebob Squarepants easy mac for the love of God! In my bed! See?!

But, I did bake. Oh friends, did I bake. I'm hosting a brunchiversary soon, in which lots of friends will gather on my roof deck, eat tons of brunch food, drink mimosas, and help me celebrate a year of DC residency and home ownership (sorry if I've already mentioned it, see: confused about day of week issue above). Being slightly insane, I've decided all of this brunch food needs to be homemade, and that biscuits should have a prominent role in the buffet line-up. You'd be similarly concerned about providing adequate carbs if you were planning on buying a case of champagne for a midday shindig. 

Anyways, serendipitously, in an attempt to procrastinate from, well, I don't even remember what at this point, I stumbled upon a recipe for cream cheese biscuits. I know, I know, I'm with you...cream cheese? In biscuits? Ew. How does that even work?

I have no idea, people, but I'm here to tell you IT WORKS. You put cream cheese, softened butter, and self-rising flour in a food processor (a mini one, if you, like me, happen to have a petite kitchen). A few whirls of the blade, and you have dough, which gets chilled twice. That whole chilling the dough business is honestly the most complicated part (unless, like me, you decide to cut the recipe in 1/4, and then the most complicated part is deciphering what 1/4 of 2/3 of a cup of butter is). 

I'm used to suffering for biscuits. I'm talking practically freeze the pats butter, cut it in painstakingly with a pastry cutter, pray it doesn't get to warm, barely mix in the buttermilk, don't over-knead the dough, pray you get fluffy layers suffering. 

This recipe, on the other hand, is so easy that it feels wrong. But the first bite you take of one of the perfectly tiny, round, fluffy, little cream cheese biscuits will convince you that this just might be the only biscuit recipe you need. Unless you like to suffer. In which case, see the LKTC-tested recipe page for a buttermilk biscuit recipe. I'll lend you my pastry cutter.   

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