Cream Biscuits
"I got this recipe from Bon Appetit Magazine in 1979, and have been making them ever since. They are the easiest biscuits to make and turn out perfectly every time. Bonus, there's no messy shortening to mess with!"
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
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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! -
Great biscuits. It was so nice to not have to cut in butter and shortening and a good way to use farm cream. -
I made these Sunday. They were very easy to make. But I thought they were a little hard. I will probably make them again because they were easy, very easy, but I wanted a softer biscuit. -
I made a dozen squuare biscuits. Very easy and so tasty. These little jewels are wonderful, they are creamy, tender and delicate, with a nice crunchy crust. I will definitely make these yummy biscuits again and again. Thanks for sharing Susan. -
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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Nice plain biscuits with something subtle that makes them different and very good. Great with a little butter spread on them. I used 4 teaspoons of sugar instead of the 2 that the recipe calls for, and I got 13 medium-sized biscuits from the dough. -
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.
