Community Pick
Cream Biscuits
"This recipe is incredibly easy (and so tasty) to make because you don't have to cut in the fat -- it's already there in the cream. Recipe from The Gourmet Cookbook. Unlike traditional biscuits, cream biscuits benefit from relatively rough treatment. so don't be afraid to knead for 30 seconds.
NOTE: Be sure to use heavy cream, otherwise you'll be disappointed!"
photo by Bonnie G #2
- Ready In:
- 30mins
- Ingredients:
- 4
- Serves:
-
12
ingredients
- 2 cups all-purpose flour (not self-rising)
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1 1⁄4 cups heavy cream, plus additional for brushing
directions
- 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 scrapes, pat out dough, and cut out more rounds in same manner.
- OR.
- If you prefer, gently press the dough into an 8-inch cake pan, then turn the dough out on the counter and using a knife or dough scraper (bench knife), cut the dough into 8 wedges.
- Brush tops of rounds with cream.
- Bake until pale golden, 12 to 15 minutes.
- Tranfer biscuits to a rack to cool and serve warm or at room temperature.
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Reviews
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I've made this recipe several times and love it. My husband love my biscuits when I make it with this recipe. Yesterday, we were having a Super Bowl weekend special Saturday breakfast (yeah, it's a made up event - lol) and these biscuits had to be on our special menu. But this time I changed it a bit. I used "self-rising flour" with 1 T sugar and heavy whipping cream, taking out the baking powder and salt. It came out GREAT. They were so soft and moist. Was soooooo good with sausage gravy on top. -
WOW! These are hands-down the best biscuits I have ever made (and they taste AMAZING)! SOOOO simple and just a five-star recipe. Thanks for sharing...I will never make biscuits any other way again. -
Whoa GW; Another winning recipe. When we got up this morning DH said "I'd really like some biscuits" well, I didn't feel like a major project just then so went searching for something easy. This sounded almost "too" easy but decided to give it a try. Only thing I did differant was cut it in half for the 2 of us but now wish I didn't as would love some left overs for tomorrow. Soooo good, easy, and rose nice and high. They were nice and fluffy, with a great taste. This WILL be made often.
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These have been a favorite for many years. -
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I just made these biscuits for dinner tonight with sausage gravy. I was a bit skeptical about a biscuit recipe with no butter or shortening but they came out perfect....and soooooo easy!
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RECIPE SUBMITTED BY
Galley Wench
Oro Valley, Arizona
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"
