Cream Biscuits

INGREDIENTS – makes 12-20 biscuits depending on size

cups all-purpose flour (not self-rising)
tablespoon baking powder
teaspoon salt
1 1⁄4
cups heavy cream, plus additional for brushing


Put a rack in middle of oven and preheat to 425 degrees. Lightly grease baking sheet.

Sift together flour, baking powder, and salt into bowl. Add cream and stir just until a dough forms.

Gather dough into a ball, turn out onto a lightly floured surface, and gently knead 6 times, approximately 30 seconds.

Pat dough into a 10 inch round (1/2 inch thick). Cut out as many rounds as possible with lightly floured cutter, dipping it in flour before each cut, and invert rounds onto greased baking sheet, spacing them about 1 1/2 inches apart. Gather scraps, pat out dough, and cut out more rounds in same manner.

Brush tops of rounds with cream. Bake until pale golden, 12 to 15 minutes.

Transfer biscuits to a rack to cool and serve warm or at room temperature.

Sausage and Spinach Strata – serves 8


1 box or bag organic chopped frozen spinach
1 tablespoon olive oil
12 ounces bulk spicy breakfast sausage
2 tablespoons butter
1 medium onion, finely chopped
Salt and freshly ground black pepper
1/2 pound stale French bread, cubed (7 to 8 cups)
12 eggs
2 cups milk or half-and-half
1/4 cup Dijon mustard
2 cups shredded cheddar cheese


Defrost the spinach in the microwave, and then wring out any excess liquid.

Heat the olive oil in a skillet over medium-high heat. Brown and crumble the spicy breakfast sausage, and then remove the crumbles to a plate.

Return the skillet to the heat. Reduce the heat a little and melt the butter. To the skillet, add the onions and garlic and cook to soften, 5 to 6 minutes. Then add the spinach and season with salt and pepper. Turn off the heat and combine with the sausage bits.
Arrange half of the bread in a 9 x 13 pan.

Whisk the eggs with the milk, Dijon and some salt and pepper.

Scatter half of the sausage-spinach mixture over the bread, top with half the cheese, pour over half the eggs, repeat.

Cover and store in the fridge overnight.

Bring the strata to room temperature for about 30 minutes before you bake. Preheat the oven to 350 degrees F with the rack in the center of the oven.Set the casserole on a baking sheet and bake uncovered 1 hour.

Let stand 10 minutes and serve.