Prep 5 mins
Cook 15 mins
Fluffy biscuits made with heavy cream instead of butter and milk
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons sugar
- 1⁄2 teaspoon salt
- 1 1⁄4 cups heavy cream (plus or minus)
- Preheat oven to 425°F
- Sift together dry ingredients, then add cream; mix until it holds together.
- Knead for about 20-30 seconds, then press into 8 in cake pan, turn out and cut with biscuit cutter.
- Bake for 15 minutes. (Better to take them out when they are slightly underdone).
This is absolutely the best biscuit I have ever tasted!!! And the easiest!! If I lose this recipe, I will cry! WONDERFUL!!! They were fluffy, and tasted delicious! Well, my grandmother made better biscuits, but she used fresh butter, fresh buttermilk, fresh........and she was my grandmother. It HAD to be better.
This recipe SUCKS! The biscuits have no flavor at all. I'll attribute the rubberiness to my overhandling the dough, but these were not fluffy nor have any taste. Don't waste your time!
I made this recipe for PAC Spring 2008. I must admit that I was a little sceptical when looking at the ingredients ie: quantities, but I went ahead anyway. I was very pleasantly surprised at the outcome. The biscuits were indeed fluffy and had a cake-like texture. Rather than cutting out the biscuits, however, I just patted the dough into an 8" square pyrex pan and baked at 400 F for 25 minutes. I then cut into 9 generous squares and served with French Canadian Split Pea Soup and a garden salad. Thank you, Amandochka, for sharing this quick and easy biscuit recipe.