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| Biscuit experts say that using a sharp biscuit cutter and not twisting the cutter is one of the secrets to a perfect biscuit. Here's my little graduated biscuit/cookie cutter set. |
If you've never tried a biscuit made with cream, you're in for a treat. The next time you have a bit of leftover cream in your fridge, give these a try. This biscuit has a slight crunch on the outside, and a pillowy-soft center. The cream gives them a melt-in-your-mouth quality.
Butter and jam?
Not optional.
Cream Biscuits
A Bountiful Kitchen, adapted from Diary of a Glad Housewife
print recipe
2 cups all purpose flour
1 teaspoon salt
2 cups all purpose flour
1 teaspoon salt
2 teaspoons baking powder
1/2 cup shortening ( I like butter flavor shortening)
1/2 cup heavy cream
1/3 to 1/2 cup cold water
Place the flour, salt and baking powder in a medium size bowl. Cut the shortening into the dry ingredients. Stir in the heavy cream and enough water for the dough to pull together when stirring, about 1/3 to 1/2 cup of water. Let the dough rest for about 5-10 minutes. If the dough is sticking to your hands, before cutting, sprinkle with a little flour. Turn the dough in the bowl until the dough is no longer sticky. You may need to add up to 1/4 cup of flour in this process.
Gently pat out the dough 3/4 inch thick on a floured surface. Cut the biscuits with sharp cutter, pressing straight down, not twisting the cutter. Place the biscuits on parchment paper and bake at 425 degrees for approximately 12-15 minutes, until golden brown on top.
1/2 cup heavy cream
1/3 to 1/2 cup cold water
Place the flour, salt and baking powder in a medium size bowl. Cut the shortening into the dry ingredients. Stir in the heavy cream and enough water for the dough to pull together when stirring, about 1/3 to 1/2 cup of water. Let the dough rest for about 5-10 minutes. If the dough is sticking to your hands, before cutting, sprinkle with a little flour. Turn the dough in the bowl until the dough is no longer sticky. You may need to add up to 1/4 cup of flour in this process.
Gently pat out the dough 3/4 inch thick on a floured surface. Cut the biscuits with sharp cutter, pressing straight down, not twisting the cutter. Place the biscuits on parchment paper and bake at 425 degrees for approximately 12-15 minutes, until golden brown on top.
Serve immediately with butter and jam.
I love these biscuits Si. I have been using James Beard's recipe for years. Bought some cream over conference weekend hoping to have some left over for biscuits and it got whipped....and eaten on pumpkin pie squares. I guess I need to go off to the store. Yours look pretty.
ReplyDeleteBonnie, I didn't know this was his recipe! I found it on Pinterest, it was called "Best Biscuit Ever" . I personally still like buttermilk biscuits best, but this one is a keeper. And I always seem to have a bit of cream in the fridge!
DeleteNom nom (as ani would say!) and where can I get the cute little biscuit cutter set? I need that.
ReplyDeleteI can't remember where I purchased these? It was either a kitchen specialty store or good old Target!
DeleteI just made something with heavy cream and was wondering what I should use the rest for... this is perfect!
ReplyDeleteLauren, These are really simple and I know you will love them!
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