JOLENE BLACK’S CREAM BISCUITS

The goal of the Kitchen Curious column is to offer home cooks recipes that are easy and accessible, yet still creative. What could be more simple or savvy than a two-ingredient scratch biscuit that takes less than 30 minutes, start to finish? Judging by the volume of reader letters, you agreed: Jolene Black’s Cream Biscuits are a keeper. – Ligaya Figueras 2 1/2 cups While Lily selfrising flour

1 1/2 cups heavy cream

Preheat the oven to 450 degrees. Lightly grease a baking sheet.

Put the flour in a medium mixing bowl and add the cream. Stir until a soft, sticky ball forms. (The dough will seem wet at first.) On a very lightly floured surface, knead lightly with your well-floured hands about 3 times, just until the dough comes together. Pat the dough to about ½-inch thickness. Cut out biscuits with a 2 ½-inch round cutter. Bake on the prepared baking sheet for 10 to 12 minutes, until the biscuits are golden brown. Makes 10-12 biscuits.

Per biscuit, based on 10: 234 calories (percent of calories from fat, 52), 4 grams protein, 24 grams carbohydrates, 1 gram fiber, 14 grams fat (8 grams saturated), 49 milligrams cholesterol, 410 milligrams sodium. From “Cooking Up a Storm — 10th Anniversary: Recipes Lost and Found from the Times-Picayune of New Orleans,” edited by Judy Walker and Marcelle Bienvenu, published by Chronicle Books. Published with permission.

LIGAYA FIGUERAS Jolene Black’s Cream Biscuits.