Cream biscuits

While lots of people go all buttermilk on their biscuits, it’s not something I keep around and I rarely remember to buy it.  I do, however, use cream in my coffee so I always have that around.  I forget where I got this recipe but it was definitely from one of the better known cookbooks.image

These biscuits do not brown on top.  They stay very pale, though the bottoms will brown.  This is my favourite biscuit recipe.

Ingredients:

2 C flour
2 tsp sugar
3 tsp baking powder
1 tsp salt
1/4 C cold butter cut in small cubes (1 stick)
1-1/4 C light cream

Preheat oven to 375°.  Lightly grease a quarter sheet pan.

Combine dry ingredients in a 2 qt bowl.  Cut in cold, cubed butter with a pastry blender, 2 knives, your hands...whatever...until it resembles coarse, pea-sized crumbs.  Add cream and stir just until combined.  Dough will be VERY sticky.

Very liberally dust your counter with flour.  Scrape dough out onto floured counter and liberally sprinkle flour on top.  Work the dough with your fingers a bit, adding a little more flour as necessary.  You don’t want to use too much flour or your biscuits will be dry and crumbly.  Press the dough out into a 9” circle about 1/2” thick.  Using a biscuit cutter, dip the cutter in flour and then cut straight down through the dough then twist to complete the cut.  Place 1/2” apart on prepared baking pan.  Bake 15 minutes.  Makes about 8 biscuits depending how big you cut them.

Posted by Donna on Monday, April 05, 2010 at 06:52 PM
Filed in: Breads • ◊ Permalink
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