Entertaining | Sweet Cream Biscuits + Cheddar-Thyme Biscuits

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Easter snuck up on me this year, so I was left scrambling for brunch ideas for Sunday morning over the past week. I am not normally a biscuit person, but when I saw the spread All Recipes did in their December/January 2018 issue, I knew I had to give them a try.
Who knew biscuits were so incredibly easy to bake! Trust me when I saw you want to give these two a try.

The first flavor I whipped up, was a sweet cream biscuit. Perfect for the lovers of a sweet breakfast. I followed the recommendation from the magazine and just dropped the dough on my prepared baking sheet. This allowed the biscuits to bake up with great texture!

Sweet Cream Biscuits

INGREDIENTS

2 cups flour

1 T baking powder

1 t salt

1T white sugar

1 1/2 cups whipping cream

2 T butter, melted

1 T coarse sugar

DIRECTIONS

Position the rack in the center of the over and preheat to 475 degrees. Line a baking sheet with foil.

Whisk together flour, baking powder, salt, and white sugar. Add the cream; stir until almost all of the flour is incorporated and the dough becomes sticky.

Drop about 1/4 cup of dough on the prepared baking sheet. Brush the tops with lots of the melted butter and sprinkle with the course sugar.

Bake until golden brown. About 10-12 minutes, but watch closely, because the bottoms will burn quickly.

The second biscuit is more savory. The fresh herbs and sharp cheddar cheese, makes these biscuits a compliment to so many toppings. Play around with the flavors and find your favorite!

Cheddar-Thyme Biscuits

INGREDIENTS
2 cups flour
3 T sugar
4 t baking powder
1/2 t cream of tartar
1/4 t salt
1/2 cup cold butter, cubed
3/4 cup milk, plus a little for the tops
1/2 cup shredded sharp cheddar
1 T fresh thyme, chopped | plus more for topping

DIRECTIONS
Preheat oven to 425 degrees. Stir together flour, sugar, baking powder, cream of tartar, and salt in a bowl. Cut the butter into the flour mixture until pea size. Make a well in the center of the mixture and add the 3/4 cup of milk, cheese and thyme to the well. Gently stir until a dough forms.

Turn the dough out on a floured surface, and pat until it is about 1/2 inch thick. Cut with a 2-inch biscuit cutter (I just used a glass). Keep patting the scraps into one pile until all the dough is used.

Transfer the cutout dough to a baking sheet and brush the tops with milk and sprinkle with additional cheese and thyme.

Bake until the bottoms are golden brown. About 10-12 minutes.