Recipe by Ridgely
Whats great about a cream biscuit is that there is none of that cutting in of butter or shortening, just pour in the cream and stir. Easy! From Cooks Illustrated Make-Ahead Recipe Cookbook. The only thing that bugged me with the recipe is that it calls for 4 1/2 cups of cream, most large cream containers at the store are 32 oz. or 4 cups, I wasn't about to buy another thing of cream, so I just used 1/2 cup of the milk out of my frig to make up the difference. It was just fine to me.
Top Review by Sweet on Sweets
I love this recipe. The cream measurement can be a little inconvenient but then I just buy 2 - 32oz or a half-pint and find other ways to use the cream (ie. scones, or frozen whip cream mounds for hot cocoa/special coffees). With a 2 1/2 inch cutter, I can come away with about 40 biscuits. They are so lovely for breakfast! It is a quick and easy way to stock the freezer. With a spare 35 minutes, it can be mixed, cut and in the freezer for a few hours - then just bag them for later.
- 6 cups unbleached all-purpose flour, plus extra for counter
- 2 tablespoons sugar
- 2 tablespoons baking powder
- 1 1⁄2 teaspoons salt
- 4 1⁄2 cups heavy cream
Directions See How It's Made
- Line a rimmed baking sheet with parchment paper; set aside.
- Whisk the flour, sugar, baking powder and salt together in a large bowl.
- Stir in the cream with a wooden spoon until a dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball.
- Knead the dough briefly until smooth, about 60 seconds, adding extra flour as needed if the dough is too sticky.
- Pat the dough into a ¾ inch thick circle. Cut out the biscuits using a 2 ½ inch round biscuit cutter. Lay the biscuits on prepared baking sheet, placing each biscuit about ½ inch apart.
- Gather up the scraps of dough and reknead them briefly to combine, then pat the dough again into a ¾ inch thick round and cut more biscuits; repeat this process for a third time. You can either discard any remaining bits of dough or gently pat them into rustic hand-formed biscuits.
- To store: Wrap the baking sheet tightly with greased plastic wrap and freeze the biscuits until frozen solid, about 6 hours. Transfer the frozen biscuits to a large zipper-top bag and freeze for up to one month.
- To serve after frozen: Adjust an oven rack to the upper middle position and heat the oven to 450 degrees. Lay the biscuits in parchment lined baking sheet, about 2 inches apart, and bake until puffed and golden brown, 20 to 25 minutes. If you have to use two baking sheets for a large amount of biscuits only cooking one baking sheet at a time.
- To serve right away: After cutting out the biscuits, spread them out over 2 parchment-lined baking sheets. Bake the biscuits one sheet at a time, at 450, reducing the baking time to 15 to 20 minutes.
- *Can add 6 oz. of cheddar cheese that has been cut into 1/4 inch pieces, into the flour mixture for cheese biscuits.