Prep 10 mins
Cook 15 mins
In a degree of difficulty, biscuit-making ranks pretty low. It does not require dealing with yeast, that unpredictable prima donna of the baking world. Moreover, you don't have to wait, with your hands folded in prayer, for the dough to rise. You simply measure ingredients carefully and work the chopped-up butter into the flour mixture. Next, you add the cream, kneading the mixture a few times until you get a dough that resembles more of a loose coalition than a smooth, uniform mass. Then you get to wheel out the rolling pin, the bulldozer of kitchen tools, which levels the mountain of dough into a praire about 1/2 inch thick. Next you get to cut the dough into little circles, plop them onto a baking sheet, toss them into the oven and 15 minutes later you have biscuits! This particular recipe for these biscuits was published in our local paper.
- 2 cups flour, sifted
- 1 1⁄2 teaspoons sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 3⁄4 cup chilled butter, diced
- 1 cup whipping cream
- 2 tablespoons whipping cream
- In a large bowl, combine flour, sugar, salt and baking powder. Work butter into dry ingredients, using either fingers or slicing motion with 2 butter knives. Pour in half of the cream and work dough with hands. Add remaining cream and knead mixture 9 or 10 times. Dough will not be smooth.
- On floured surface, roll out dough with rolling pin, until about 1/2 inch thick. Using rim of clean glass or a cookie cutter, cut out about 24 circles of dough. Place on ungreased baking sheet.
- Bake in preheated 425 degree oven until golden brown, about 15 minutes.
- Note: Yes, this recipe does require 1 cup plus 2 Tablespoons of whipping cream as a total amount.
This was very delicious. Nice and soft on the inside, delicious crust on the outside. I cut mine out with a flower shaped cutter and spread it with Recipe #19394 was delicious. Made for the Tea Party Photo Forum 2010.
Very good recipe. I froze my butter, my flour was cold and I made this in a food processor. Tender and soft on the inside, crisp on the outside. Thanks for the recipe.
This was a good recipe. The dough was really kind of liquidy before I rolled it out. Then I put it on the floured surface and it was a lot better especially when I added a little more flour. It didn't need the whole 15 minutes in the oven though. They would have been totally crisp. I only had it in for about 8 minutes.