0 0
Cream Biscuits

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
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

Nutritional information

161.9
Calories
84 g
Calories From Fat
9.4 g
Total Fat
5.7 g
Saturated Fat
34 mg
Cholesterol
197.5 mg
Sodium
16.9 g
Carbs
0.6 g
Dietary Fiber
0.1 g
Sugars
2.7 g
Protein
47 g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Cream Biscuits

Features:
    Cuisine:

    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!

    • 50 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    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.


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    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.

    7
    Done

    Gather Scrapes, Pat Out Dough, and Cut Out More Rounds in Same Manner.

    8
    Done

    Or.

    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.

    10
    Done

    Brush Tops of Rounds With Cream.

    Avatar Of Willow Diaz

    Willow Diaz

    Curry aficionado known for his authentic and flavorful Indian dishes.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Angel Hair Pasta With Scallops And Tomatoes
    previous
    Angel Hair Pasta With Scallops And Tomatoes
    Cheese Mexican Cornbread
    next
    Cheese Mexican Cornbread
    Angel Hair Pasta With Scallops And Tomatoes
    previous
    Angel Hair Pasta With Scallops And Tomatoes
    Cheese Mexican Cornbread
    next
    Cheese Mexican Cornbread

    Add Your Comment

    10 − five =