1/9 Photos of Cream Biscuits
Galley Wench's Note:
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!
My Private Note
Units: US | Metric
- 1Put a rack in middle of oven and preheat to 425 degrees.
- 2Lightly grease baking sheet.
- 3Sift together flour, baking powder, and salt into bowl. Add cream and stir just until a dough forms.
- 4Gather dough into a ball, turn out onto a lightly floured surface, and gently knead 6 times, approximately 30 seconds.
- 5Pat dough into a 10 inch round (1/2 inch thick).
- 6Cut 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.
- 7Gather scrapes, pat out dough, and cut out more rounds in same manner.
- 9If 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.
- 10Brush tops of rounds with cream.
- 11Bake until pale golden, 12 to 15 minutes.
- 12Tranfer biscuits to a rack to cool and serve warm or at room temperature.
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Nutritional Facts for Cream Biscuits
Serving Size: 1 (47 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 161.9
- Calories from Fat 84
- Total Fat 9.3 g
- Saturated Fat 5.7 g
- Cholesterol 33.9 mg
- Sodium 197.5 mg
- Total Carbohydrate 16.8 g
- Dietary Fiber 0.5 g
- Sugars 0.0 g
- Protein 2.6 g