This blog is titled Ky Cooks, but let’s be honest– I’m way more of a baker than a cook. I loathe “throw whatever you want into this [soup, casserole, etc]” recipes. I have no idea what spices go with what flavors, and I suck at cooking meat (I would probably be 90% vegetarian if I didn’t live with J). But baking…baking I can do. I’m a rule follower, and there are lots of rules in baking. You have to measure, mix, and combine just so. The order of ingredients actually matters! And there’s just something way more fulfilling about pulling off a complicated pastry recipe than managing to make a soup that doesn’t look like it has fetuses in it (BTW, that actually happened. There were no fetuses harmed in the making of said chicken crock pot concoction, but the final product somehow looked like it had miniature fetal-shaped pieces of meat in it. And yet it was one of the blandest things I’ve ever eaten. THIS IS WHY I DON’T COOK.).
In summation, I like the intricacy of baking. But sometimes you come home from work and you need something to go along with the dinner you’re making (meatless, of course…this if you’re interested) and you feel like bread, and you don’t want to wait hours for yeast to rise. Enter the cream biscuit. The Kitchn may be telling a slight fib, because these take 15 minutes to bake, and so they are not, in fact, made in “less than 15 minutes.” But they are definitely made in 20 minutes or less. I’ve made these several times now, and they always turn out, no matter how frantically I’m running around the kitchen trying to get things done. They’re also very versatile; they have a slightly sweet flavor that makes them perfect with a jam for breakfast, but they’re not too sweet to serve with dinner.
I make these biscuits as written, with one quirky change. I never have parchment paper (and I call myself a baker!), but I do have nonstick muffin pans with square tins instead of round tins. I just slice the kneaded dough into squares that fit into the tins and bake them in the muffin pan. I don’t even grease the tins, and I’ve never had a problem with the dough sticking. So, maybe best practice would be to use parchment paper….but I never have and they’ve turned out fine.
The Kitchn has ideas for modifications (cheddar cheese! chives!) but so far I’ve just stuck to the original. If it ain’t broke, don’t fix it.