Cream Biscuits
photo by Baby Kato
- Ready In:
- 30mins
- Ingredients:
- 6
- Yields:
-
12 biscuits
ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 1⁄2 teaspoon salt
- 3⁄4 - 1 cup whipping cream
- melted butter
directions
- Preheat oven to 425 degrees.
- Butter baking sheet or square baking pan.
- Sift first 4 ingredients into large bowl.
- Fold in enough cream to make soft dough that can be handled easily.
- Turn out onto floured board and knead about 1 minute.
- Pat to 1/2- 3/4 inch thickness.
- Cut into rounds or squares, dip in melted butter and place on baking sheet (do not crowd; biscuits should not touch).
- Bake until golden, about 15- 18 minutes.
- Serve hot.
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Reviews
-
Wonderful! I made one change and one unintentional (insignificant) change. To "soften" the biscuit, I used 1-1/4 cups cake flour and 3/4 cup all-purpose flour in place of 2 cups all-purpose flour. I accidentally used heavy cream versus whipping cream, but really there's not much difference. I loved them! They didn't rise terribly high but that could be my fault as I placed them touching as that's how I usually make biscuits. *definitely* on the re-make list!
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I have to admit that I was shocked when this recipe turned out so great. I was lured by it's simplicty, but after mixing up a batch it seemed tough (and that was after adding even more cream) and thought for sure I was making little bricks... NOPE! They turned out quite nicely. I don't think these will replace my favorite buttermilk biscuits for flavor, but when it comes to time and ingredients (which being a caterer it often does) these can't be beat. Served with sausage gravey (recipe #111047). Went over well.
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Tweaks
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Yummmmmm... these turned out great. I actually used these to be the biscuit part of vegetarian biscuits and gravy that I made with crumbled Vegan Seasoned faux "Sausage" Patties (#33763) and sort-of followed Sawmill Gravy (#56251). I made a half recipe and needed the full amount of cream. I used whole wheat pastry flour and substituted a small bit of the flour for cornstarch, which made for wonderfully tender biscuits. Rose well- I made mine a bit too thin. Wonderful flavor, wonderful texture, wonderfully easy! A real winner... thanks Susan!! A keeper!
RECIPE SUBMITTED BY
Susan Dillard
Oldtown, Idaho
My name is Susan and I live in Oldtown, Idaho. My husband and I have 3 horses and enjoy riding in the backcountry and camping with our horses.
I enjoy cooking and quilting when we are at home.