Cream Biscuits
- Reviews 3
Ready In: 30 mins
Serves: 10
Yields: 10 biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder (double acting)
- 3 tablespoons sugar
- 1⁄2 teaspoon salt
- 1 1⁄4 cups heavy cream
- 2 tablespoons buttermilk (for brushing top of biscuits)
Directions
- Preheat oven to 375 degrees.
- In a bowl, sift together flour, baking powder, sugar and salt.
- Form well in center and add cream.
- Stir just until dough forms a soft ball.
- Place dough on a heavily floured surface (about 3/-1 cup flour).
- Sprinkle a little flour on top of the dough.
- Press dough on top and sides just enough to adhere dough and flatten to about 1-inch thick.
- With floured rolling pin, roll dough just 1 or 2 rolls to flatten the top, leaving dough about 1/2 to 3/4 inches thick (your preference).
- Roll as little as possible, as working dough makes it less tender.
- With 2 or 2 1/2-inch round biscuit cutter dipped in flour, cut biscuits and place biscuits, almost touching, on an ungreased baking sheet.
- After cutting biscuits, gather scraps and re-roll dough, cutting more biscuits in the same manner.
- Brush the tops of biscuits with buttermilk and bake for 15 minutes or until they are pale golden brown.
- Serve.
- MAKE AHEAD: Freeze biscuits, not touching, on baking sheet.
- Freeze until solid.
- Remove biscuits and place in freezer, resealable plastic bag, To bake, place frozen biscuits on ungreased baking sheet, bake at 400 degrees until golden brown, 20-30 minutes (this is a guess).
- SUBSTITUTIONS: If you want to use self-rising flour, omit the salt and use only 2 teaspoons.
- baking powder.
- NOTE: These can be cut into smaller biscuits and baked a little less.
- Use for baby ham biscuit or appetizers or a brunch.
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