Biscuit Thursday

Life as foreigners can be lots of fun; however, it can also be very intimidating. So, while living in Germany, I taught a class called Cooking with Confidence. Once a month, I would meet a group of American ladies at a German Market (grocery store), and do a little shopping. We would then return to my home to put together a couple of recipes. The goal of the class was to teach people how to use the local currency, to demonstrate the procedure for shopping at a German Market, and to help people learn how to use local ingredients.

The following recipe for Easy Cream Biscuits is one of the recipes that I taught at my very first Cooking with Confidence class. The ingredients were easy for me to find and translate into English, so they were a good place to start. From this, Biscuit Thursday evolved. Because I had to be up super early on Thursday mornings, I always had time to make these for breakfast. (My oven took 25 minutes to heat up to 425˚, so I had to plan accordingly!) This was the beginning of regular homemade breakfast food for our family. Today, in honor of Biscuit Thursday, we ate these biscuits and topped them with homemade Blueberry Fruit Spread.

Easy Cream Biscuits

2 cups white whole wheat flour

1 tsp. salt

1 Tablespoon baking powder

1 ½ cups heavy cream

Stir together all ingredients. Drop onto baking pan with medium scoop, about ½ an inch apart. Flatten slightly. Bake at 425˚ for 12-15 minutes. Serve immediately. Yield: 24 biscuits.

For a sweeter biscuit, add 2 Tablespoons raw sugar.

Note: While living in Germany, I could not get white whole wheat flour. We used half white flour and half red whole wheat flour instead.

This recipe is not original to me and many variations of it can be found all over the internet and in numerous cookbooks.