Ingredients
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2
-
1
-
1/2
-
1 1/4
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-
-
-
-
-
-
-
-
-
-
Directions
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!,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.
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Steps
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1
Done
|
Put a Rack in Middle of Oven and Preheat to 425 Degrees. |
|
2
Done
|
Lightly Grease Baking Sheet. |
|
3
Done
|
Sift Together Flour, Baking Powder, and Salt Into Bowl. Add Cream and Stir Just Until a Dough Forms. |
|
4
Done
|
Gather Dough Into a Ball, Turn Out Onto a Lightly Floured Surface, and Gently Knead 6 Times, Approximately 30 Seconds. |
|
5
Done
|
Pat Dough Into a 10 Inch Round (1/2 Inch Thick). |
|
6
Done
|
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. |
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7
Done
|
Gather Scrapes, Pat Out Dough, and Cut Out More Rounds in Same Manner. |
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8
Done
|
Or. |
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9
Done
|
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. |
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10
Done
|
Brush Tops of Rounds With Cream. |
