I got up and walked the dog, and by 6AM I was standing in the kitchen debating breakfast and making coffee. I didn't want the usual, it was time for something different.
Having done the leg work, I had two jars of commercially made Sausage Gravy from the supermarket sitting on the counter staring at me. I just didn't have biscuits to go with it.
Sipping the coffee and looking out at the backyard, I was thinking if I had enough cream, I could make some biscuits. I didn't think I had the stuff, but if I did this needed to happen. The cream was from October, had a Best If Used By Date of Thanksgiving, and I'm writing this on the second day of Spring.
Yeah, it was old. In fact, it was lumpy from settling in the back of the refrigerator for all those months waiting for something to make. I had made cream biscuits before with this same carton last year. Then some whipped cream well past the Best Date. It still smelled good.
Tasted it... strangely it was good.
Ok, this is all a bit too Bachelor for words, but I was going to chance it.
After complaining on Facebook, and a quick back and forth about it with a friend, I remembered that "Past Due" cream in the refrigerator.
Yeah, Yuck, right?
Hunger had driven me out of my chair and I found my recipe that I had written on the blog. It was dead simple before, and if there wasn't enough cream, I'd add a little 2 percent to make up the difference.
Gingerly pulling the cream out, I sniffed the carton. Hmmm, it smelled good!
Pouring out a cup into the two-cup-measure, I noticed lumps. That's normal, the fat will settle out and you end up with buttermilk anyway. Shaking the carton, I managed to get the full cup out.
Lets recheck that recipe -
- 2 cups Self-Rising Flour - Check!
- 1 1/4 Cups Cream - We're working on that!
- 1 Tablespoon of Sugar - Check!
I managed to get the rest of the cream out and a little to spare. I promised myself to use the tablespoon of cream leftover in my coffee tomorrow.
Mixing the wet-with-the-dry ingredients, I managed to make a batter that was more like modeling clay than I remember. A little sticky, I was able to get a dozen "rightsized" dough balls. I reached up and preheated the oven to 450F and waited to put it in.
This cooked in exactly 10 minutes to "golden brown"!
The cream tasted good, even if it was at least six months removed from being inside Mrs Cow!
the original Gold Medal Flour recipe I prefer. I simply wanted Biscuits Now! and I got them.
Popping open the gravy, I poured a measured 1/2 cup on top and I got my Biscuits with Red Eye Gravy.
Surprisingly good actually for a commercial gravy, if a bit strong on the black pepper.
Next time, I'll serve with a cheese omelette!
All in all, not a bad way to finally use up that blasted cream! Next time, Get A Smaller Container of Cream!
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