Cream Biscuits

Adapted from The Breakfast Book by Marion Cunningham and from Orangette blog.
Photo by Myra O.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

biscuits

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 2

    cups all-purpose flour

  • 1

    tsp. table salt

  • 1

    Tbsp. baking powder

  • 2

    tsp. sugar

  • 1 to 1 1/2

    cups heavy cream

  • 5

    Tbsp. unsalted butter, melted

Directions

Preheat the oven to 425°F. Line a baking sheet with parchment paper. (If you don’t have parchment, leave it as it is, ungreased. The parchment is just for easy cleanup.) Combine the flour, salt, baking powder, and sugar in a mixing bowl, and stir with a fork to blend. Slowly add 1 cup of the cream, stirring. Gather the dough together gently: when it holds together and feels tender, it’s ready to knead. If it feels shaggy and pieces are dry, slowly add enough cream to make the dough hold together. Place the dough on a lightly floured board and knead for 1 minute. (You don’t want to overwork it.) Pat the dough into a square about ½ inch thick. Cut into 12 squares. Brush each with melted butter so that all sides are coated. Place the biscuits 2 inches apart on the baking sheet. Bake for about 15 minutes, or until lightly browned. Serve hot.

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