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    You are in: Home / Recipes / V's Creamy Biscuits Recipe
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    V's Creamy Biscuits

    Average Rating:

     4 Total Reviews

    Showing 1-4 of 4

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    • on April 23, 2008

      Wow! The best biscuits I have ever eaten. My family inhaled them. Absolutely addictive. Thanks for a wonderful recipe!

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    • on August 07, 2007

      I made these for breakfast this morning. These were so quick to make and so good!!!! I have normally made biscuits with either butter and/or shortening, so when I saw this recipe, I just had to try them with the heavy cream. Boy, am I glad I did, these are lighter/fluffier and just delicious!!! The only difference I made was to cut the recipe in half. Thanks for posting a great recipe!!!

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    • on April 11, 2007

      Excellant biscuits V. Rich, big, tender, creamy and oh so tasty. We really enjoyed these quick and easy to make biscuits. I liked the addition of the whipping cream as a fat, it has made the biscuits even more tender. I will be making these again often. Thanks Chef Vseward for sharing another winner.

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    • on January 19, 2007

      I have been on a quest to find a favorite biscuit recipe for our family since we're no longer living in the U.S. and I can't just pop open a store bought can of biscuits. So far, all the recipes I've made have been good (edible), but this is the one my teenage boys said "YUM, this is a keeper!". And rest of my family agrees. My search is over, I'm adding this to my personal cookbook, and moving on to conquer other foods! The dough was a little more wet than others I've used, but that could be due to my substitutions (see below). Once I began working with it on a floured countertop, it became very easy to work with, so I probably had added too much liquid. They baked up light and fluffy on the inside with just a little crunch on the bottom and top. I made these variations: instead of heavy whipping cream (expensive where we live)I searched online for a substitute and used 1/3 c. softened (almost melted) butter and 3/4 c. milk for each cup of flour used. Also, because I made the biscuits about 1 1/2 to 2 inches tall, they were huge and had to bake about 14 minutes for the insides to not be doughy. Before baking, I also used my fingertip to top each biscuit with a little milk which made them brown nicely. Using 1 1/2 times the recipe, it made 9 huge biscuits. Topped with a little sausage gravy, one biscuit filled me up -- definitely hit the spot! Thank you for posting this -- I'll be looking through your other listings, too.

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    Nutritional Facts for V's Creamy Biscuits

    Serving Size: 1 (637 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 181.0
     
    Calories from Fat 100
    55%
    Total Fat 11.2 g
    17%
    Saturated Fat 6.8 g
    34%
    Cholesterol 40.7 mg
    13%
    Sodium 494.0 mg
    20%
    Total Carbohydrate 17.6 g
    5%
    Dietary Fiber 0.5 g
    2%
    Sugars 1.1 g
    4%
    Protein 2.6 g
    5%
    Detailed Nutrition Values About Nutrition Info

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