Cream Biscuits Recipe

"This recipe is incredibly easy (and so tasty) to make because you don't have to cut in the fat -- it's already there in the cream. Recipe from The Gourmet Cookbook. Unlike traditional biscuits, cream biscuits benefit from relatively rough treatment. so don't be afraid to knead for 30 seconds. NOTE: Be sure to use heavy cream, otherwise you'll be disappointed!"

Original is 12 servings

Metric US

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Ingredients

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2 cups all-purpose flour (not self-rising)
1 tablespoon baking powder

1/2 teaspoon salt
1 1/4 cups heavy cream (plus additional for brushing)

Nutritional

Serving Size: 1 (34.7 g)
Calories 119.5
Total Fat - 4.8 g
Saturated Fat - 2.9 g
Cholesterol - 17.1 mg
Sodium - 192.8 mg
Total Carbohydrate - 16.5 g
Dietary Fiber - 0.6 g
Sugars - 0.1 g
Protein - 2.4 g
Calcium - 96 mg
Iron - 0.4 mg
Vitamin C - 0.1 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Put a rack in middle of oven and preheat to 425 degrees. Lightly grease baking sheet.

Step 2

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.

Step 3

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.

Step 4

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.