WHEW! Finally got through the chicken breasts from 2 nights ago. @lindag's post about Skillet Pot Pie came just at the right time.
The biscuits were amazing, SO good that I am going to make a pan of just the biscuits. The Parmesan cheese in the biscuits will work beautifully with the clotted cream that is being made in the oven right now!
For the clotted cream: p
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Preheat the oven to 175 to 180 degrees F (80 degrees C).
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Pour cream into a shallow glass or ceramic baking dish (an 8- or 9-inch square pan is ideal). Cream should be about 1 1/2 to 2 inches deep.
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Bake in the preheated oven for 12 hours. Do not stir. Carefully remove from the oven and let cool to room temperature.
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Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
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Push aside a corner of the top layer of thickened cream; carefully pour liquid into a container for baking.
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Pack thickened (clotted) cream into a ceramic crock or canning jar. Cover and refrigerate for up to 5 days.
