Cream Biscuits

Recipe by Galley Wench
READY IN: 30mins




  • Put a rack in middle of oven and preheat to 425 degrees.
  • Lightly grease baking sheet.
  • Sift together flour, baking powder, and salt into bowl. Add cream and stir just until a dough forms.
  • Gather dough into a ball, turn out onto a lightly floured surface, and gently knead 6 times, approximately 30 seconds.
  • Pat dough into a 10 inch round (1/2 inch thick).
  • Cut out as many rounds as possible with lightly floured cutter, dipping it in flour before each cut, and invert rounds onto greased baking sheet, spacing them about 1 1/2 inches apart.
  • Gather scrapes, pat out dough, and cut out more rounds in same manner.
  • OR.
  • If you prefer, gently press the dough into an 8-inch cake pan, then turn the dough out on the counter and using a knife or dough scraper (bench knife), cut the dough into 8 wedges.
  • Brush tops of rounds with cream.
  • Bake until pale golden, 12 to 15 minutes.
  • Tranfer biscuits to a rack to cool and serve warm or at room temperature.