Wonderful! I made one change and one unintentional (insignificant) change. To "soften" the biscuit, I used 1-1/4 cups cake flour and 3/4 cup all-purpose flour in place of 2 cups all-purpose flour. I accidentally used heavy cream versus whipping cream, but really there's not much difference. I loved them! They didn't rise terribly high but that could be my fault as I placed them touching as that's how I usually make biscuits. *definitely* on the re-make list!
Great biscuits. It was so nice to not have to cut in butter and shortening and a good way to use farm cream.
I made these Sunday. They were very easy to make. But I thought they were a little hard. I will probably make them again because they were easy, very easy, but I wanted a softer biscuit.
I made a dozen squuare biscuits. Very easy and so tasty. These little jewels are wonderful, they are creamy, tender and delicate, with a nice crunchy crust. I will definitely make these yummy biscuits again and again. Thanks for sharing Susan.
I have to admit that I was shocked when this recipe turned out so great. I was lured by it's simplicty, but after mixing up a batch it seemed tough (and that was after adding even more cream) and thought for sure I was making little bricks... NOPE! They turned out quite nicely. I don't think these will replace my favorite buttermilk biscuits for flavor, but when it comes to time and ingredients (which being a caterer it often does) these can't be beat. Served with sausage gravey (Peppered Sausage Gravy and Biscuits). Went over well.
Nice plain biscuits with something subtle that makes them different and very good. Great with a little butter spread on them. I used 4 teaspoons of sugar instead of the 2 that the recipe calls for, and I got 13 medium-sized biscuits from the dough.
Yummmmmm... these turned out great. I actually used these to be the biscuit part of vegetarian biscuits and gravy that I made with crumbled Vegan Seasoned faux "Sausage" Patties (#33763) and sort-of followed Sawmill Gravy (#56251). I made a half recipe and needed the full amount of cream. I used whole wheat pastry flour and substituted a small bit of the flour for cornstarch, which made for wonderfully tender biscuits. Rose well- I made mine a bit too thin. Wonderful flavor, wonderful texture, wonderfully easy! A real winner... thanks Susan!! A keeper!
I was going to put my favorite biscuit recipe in but-here it is! I got it from a cookbook 12 years ago. The author said it was James Beard's recipe published in "Beard on Bread". He got it from his family's Chinese cook. Who knew? You're right, they never disappoint.