Recipe by Galley Wench
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!
Top Review by YesJesus01
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.
- 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 See How It's Made
- 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.
- 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.