Easy Biscuits and Sauce

From Cook's Country | April​/May 2012

Why this recipe works:

When we wanted a great biscuit recipe that could be made quickly and easily and that wouldn’t require cutting fat into flour or rolling out dough, we used heavy cream in place of butter, which resulted in a lighter, more tender biscuit. For our easy biscuit recipe, we simply kneaded the dough… read more

When we wanted a great biscuit recipe that could be made quickly and easily and that wouldn’t require cutting fat into flour or rolling out dough, we used heavy cream in place of butter, which resulted in a lighter, more tender biscuit. For our easy biscuit recipe, we simply kneaded the dough for 30 seconds until it was smooth and uniform, shaped the biscuits, and then baked them.

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Makes 12 biscuits and 2 cups sauce

Split a biscuit and spread it with a spicy-sweet condiment, such as hot pepper jelly or Jezebel Sauce. Then layer it with the thinnest possible slices of the ham. Both recipes take just minutes to prepare.

Ingredients

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