Small Batch Dream Biscuits

What do you get when you cross drop biscuits with cream biscuits? You get a Dream Biscuits! This is my small-batch take on ATK’s dream biscuit recipe. My revision makes only 3 biscuits so it’s perfect for times when you don’t need an entire batch of a dozen biscuits in the house. The recipe comes together in mere minutes using just a mixing bowl and silicone spatula.

In a medium mixing bowl, whisk together the flour, sugar, baking powder, salt, and baking powder.

Next we need to add the heavy cream that has been warmed to 95-100F. If you don’t have an instant read thermometer, just warm the cream until it’s about body temperature. DO NOT attempt to use cream that has not been warmed to the proper temperature. Warming the cream makes it more viscous thereby enabling it to moisten all the dry ingredients. Cold cream is too thick to work effectively in this recipe.

Pour the warm cream over the dry ingredients.

Use a silicone spatula to mix until a smooth paste forms.

To portion the biscuit dough, spray a 1/4-cup measure with nonstick cooking spray. You should get 3 biscuits from the dough. Turn the measure upside down and allow the dough to fall onto a parchment-lined mini sheet pan (I used a small 1/8 size sheet pan). Sorry, I missed getting a photo before the biscuits were baked.

Bake for 10-12 minutes or until golden on top.

Melt the tablespoon of butter and immediately brush on biscuit tops.

Mmmmmmmm.

Enjoy!

Items used to make this recipe:

(affiliate links)

• Breville counter-top oven https://amzn.to/3Lx7CpO

• my measuring cups https://amzn.to/3oGh0NN

• silicone spatulas https://amzn.to/3vZ6DqL

• silicone pastry brush https://amzn.to/39bZXcE

• eighth size mini sheet pan https://amzn.to/37VALGd

• extra small measuring spoons https://amzn.to/3ccAQZw

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Small Batch Dream Biscuits

makes 3 biscuits

Printable Recipe

Ingredients

• 3/4 cup all purpose flour

• 1 teaspoon granulated sugar

• 3/4 teaspoon baking powder

• 1/4 plus 1/16 teaspoon fine salt (see note below)

• 1/16 teaspoon baking soda

• 1/2 cup heavy cream, heated (95-100F)

• 1 tablespoon salted butter, melted

Directions

1. Preheat toaster oven (or regular oven) to 450F and place rack on upper middle position.

2. In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt; add the warmed heavy cream and use a silicone spatula to mix until a smooth paste forms.

3. Spray 1/4 cup-size dry measure with nonstick cooking spray to portion 3 biscuits; place on parchment-lined sheet pan and bake for 10-12 minutes.

4. Remove from oven and brush with melted salted butter.

Note

• 1/4 teaspoon plus 1/16 teaspoon of fine salt is equal to a pinch or two more than 1/4 teaspoon, or, if you have a precision digital gram scale, you can weigh out between 1.75 and 1.8 grams of salt.

adapted from Cooks Illustrated

Pork Loin Roast with Garlic and Rosemary

Pork loins are one of the most economical cuts of meat you can purchase. This recipe only takes about an hour in the oven, and it will fill your house with the most amazing garlic and rosemary aroma thanks to the flavorful paste that blankets the roast.

To make the flavorful paste, you’ll need: kosher salt, ground black pepper, garlic paste, olive oil, and dried rosemary.

Grind the dried rosemary in a coffee/spice grinder. If you don’t have a spice grinder, you can pulse the rosemary in a personal beverage blender (like this), or grind it by hand using a mortar and pestle.

One note about coffee/spice grinders - I like to use one that has a removable insert (here’s the one I have) so it can be washed thoroughly.

Place the olive oil, ground rosemary, garlic paste, salt, and pepper in a small bowl.

Whisk them all together to form a paste.

Spread the paste all over the top of the roast and place the roast on a rack inside a baking dish. Be sure to use a pork loin roast and not a pork tenderloin roast as the cooking time for this recipe was developed for a 3-pound loin roast.

Add 1 cup of water to the baking dish. If you have a probe thermometer (like this), insert it into the side of the roast and bake until an internal temperature of 145F is reached. Remove roast from oven and rest for 15 minutes before slicing.

Enjoy!

Items used to make this recipe:

(affiliate links)

• coffee/spice grinder https://amzn.to/2T6oRE3

• garlic paste https://amzn.to/37Sza3P

• dried rosemary https://amzn.to/393dQK8

• beverage whisk https://amzn.to/3bUw4Q9

• baking dish https://amzn.to/2vVR1tu

• internal probe thermometer https://amzn.to/2v7ChHP

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Pork Loin Roast with Garlic and Rosemary

makes 8 servings

Printable Recipe

Ingredients

• 3 pound boneless pork loin (not tenderloin)

Seasoning Paste:

• 2 tablespoons olive oil

• 1 tablespoon garlic paste

• 1 tablespoon dried rosemary, ground

• 2 teaspoons kosher salt (or half table salt)

• 1 teaspoon ground black pepper

• 1 cup water

Directions

1. Preheat oven to 350F and place rack in center position.

2. Using a mortar and pestle, mini food processor, drink blender, or spice grinder that is dishwasher safe (for easy cleaning afterward), grind rosemary.

3. In a small bowl, whisk together ground rosemary, olive oil, garlic paste, salt, and pepper, until a paste forms.

4. Place the pork loin on a rack sitting in a baking dish and rub all over with garlic/rosemary paste.

5. Insert an over-safe probe thermometer into the end of the loin until the tip of the probe reaches the center; pour 1 cup water into the pan (avoid pouring the water over the seasoning paste).

6. Carefully place the baking dish in the center of the preheated oven and roast for approximately 1 hour (or until an internal temperature of 145F is reached).

7. Remove pork loin from oven and rest for 10-15 minutes before serving.