Quick and Easy Cream Biscuits

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I am so proud of these little guys!  Just look at them!  I’m definitely never going to purchase biscuits at the store ever again knowing how ridiculously easy it is to make them myself.  You quickly add all of your ingredients into a bowl, whisk, roll, cut out, and bake!  Then you can eat them however you’d like, of course.  Wow…just wow.  Thank you, America’s Test Kitchen for this great recipe!  Ok, are you ready to add this to tonight’s dinner?  Let’s go!

Quick and Easy Cream Biscuits

INGREDIENTS

  • 2 cups all purpose flour
  • 2 teaspoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups heavy cream

INSTRUCTIONS

  • Preheat oven to 450 F.
  • Take out a large cutting board and lightly dust it with flour.
  • In a large bowl, add all purpose flour, sugar, baking powder, and salt.  Whisk all ingredients together.
  • Add heavy cream to ingredients and stir with a wooden spoon into it’s all incorporated.
  • Take the dough out of the bowl and place it on the cutting board.  Knead the dough for about 30 seconds, or until it’s smooth.
  • Pat the dough into a 3/4″ thick circle.
  • Cut dough into rounds and bake for 15 minutes, or until golden brown.

Spanish Rice

Spanish Rice

This is a go to Spanish rice recipe for me and I found it over at jamiecooksitup.com.  I love that she adds bell peppers to hers, yum!  The only thing I didn’t do was add the cheese to it, even though it’s amazing with it, but for most days that I want Spanish rice, I prefer it without.  Give it a try either way because you won’t be disappointed!

Spanish Rice

INGREDIENTS

  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1/4 cup chopped yellow onion
  • 1/4 cup chopped red, orange, and yellow bell pepper
  • 2 cups rinsed white rice
  • 1 6 oz. can tomato sauce
  • 3 1/2 cup chicken broth
  • 1/2 tsp cumin
  • Salt and pepper, to taste

INSTRUCTIONS

  • Heat a large deep skillet over medium-heat; add butter and let melt
  • Add the onion and peppers and cook for about 5 minutes, until the onions are translucent.  Add the garlic and cook for 15 seconds.
  • Add the rice and stir for about 10 seconds
  • Add the tomato sauce, chicken broth, and cumin and bring to a boil.
  • Reduce the heat to medium-low and place the lid over the pan.  Simmer for 15 minutes.
  • After the minutes are up, with the lid still on, remove the pot from the heat and let sit for 15 minutes.
  • Open the lid, fluff the rice, sprinkle with salt and pepper; serve.