Redeeming Biscuits

Have you ever tried to make biscuits? Most of the recipes I've tested in the past have yielded rock-hard nuggets that only the dog could choke down. I usually make biscuits about once every other year because, inevitably, most of them sail straight into the trash can. I'm left with a breakfast-less table and a strong feeling of defeat. Still, I can't help trying to win the biscuit battle. Biting into a warm, buttery, fluffy biscuit is a rare and delicious treat; so far, I have only been able to daydream about the triumph of baking one.

Last week I saw this recipe and I was caught by the biscuit bug again. The limited number of ingredients--cream being the only binder--sparked my curiosity. The simplicity of it just made sense. Weapon in hand (spatula), I folded the flour and cream together, stopping just when the flour was moistened and the dough began to form. I didn't use a rolling pin, but flattened the dough with my hands.

The biscuits cut from the scraps are what we call "uglies." There's always a little courteous competition over these biscuits (you dear, no you, no you--I insist...) I think it's because of the way the uglies fall apart in nicely segmented bite-size pieces when you tug at them--perfect for buttering bit by bit.

These biscuits are the best I have ever had, and I still can't believe they emerged from the very oven installed in this old apt. Each biscuit had a light velvety crunch on the outside that gave way to a fluffy-soft inside. After my knock-down, fish-and-chips failure, it felt good to get on my feet again with these redeeming biscuits.