Cream Biscuits

For use with Chicken Pot Pie recipe. Should make 18 biscuits.

Cream Biscuits
Cream Biscuits

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    cups all-purpose flour

  • 2

    tablespoons baking powder

  • 2

    teaspoons salt

  • 1

    teaspoon freshly ground pepper

  • 2 1/4

    cups heavy cream

Directions

Preheat the oven to 375°. In a large bowl, combine the flour, baking powder, salt and pepper. Add 2 cups plus 2 tablespoons of the cream and stir with a wooden spoon until a stiff, shaggy dough forms. Turn the dough out onto a lightly floured work surface and knead until even moistened. Roll out half of the dough 1/2 inch thick. Using a 2 1/2-inch round cookie cutter, stamp out 8 biscuits; arrange the biscuits on a sturdy baking sheet. Repeat with the remaining dough. Gather the scraps, pat them out and stamp out 2 more biscuits. Brush the tops of the biscuits with the remaining 2 tablespoons of heavy cream. Bake the biscuits until well-risen and browned, about 20 minutes. MAKE AHEAD The unbaked biscuits can be frozen in a single layer for up to 2 weeks. SERVE WITH Chicken Potpie with Cream Biscuit Topping.

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