cream biscuits

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i am a little behind on posting, it was a busy week actually full of baking but that left little time to actually upload pictures of my baking adventures… we’ll start with wednesday when i made cream biscuits to go with the beef stew we were having for dinner that night.  after making biscuits the last time, i tried a new recipe and it was absolutely amazing!  very easy to make and a few less ingredients than the last recipe.

unfortunately, i rolled out the biscuit dough a little too thin so they weren’t exactly what they should be.  plus i was lazy so i just cut the biscuits into squares instead of dealing with a biscuit cutter and re-rolling the bits that are left over from making circles.  so, next time i will be sure to make them a little thicker and if motivated enough will make them into normal circle biscuits.  regardless these biscuits were rich, fluffy, and perfect for dinner.  i can’t wait to try them as breakfast biscuits with bacon, egg, and cheese.  yum!

Cream Biscuits

adapted from smittenkitchen

Ingredients

  • 3 tablespoons melted butter
  • 2 cups all-purpose flour, plus more for dusting the surface
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1 1/2 cups heavy cream

Directions

  1. Preheat the oven to 425°F.
  2. Line a baking sheet with parchment paper.
  3. Melt butter in a small pot or microwave dish, and set aside.
  4. Sift two cups flour, the baking powder, salt and (if using) sugar into a large bowl.
  5. Fold in cream.
  6. Turn dough onto a floured surface, mound it into a ball and, using your hands, press it to a thickness of about 3/4 inch.
  7. Cut into rounds, 2 1/2 inches in diameter. Gather dough scraps and continue to make rounds.
  8. Dip the top of each round in melted butter and arrange on the baking sheet.
  9. Bake until golden, 12 to 15 minutes.
  10. Serve immediately, or flash freeze for future use. [Biscuits can be baked straight from the freezer, and additional few minutes baking time will be needed, usually around 3 to 5.]
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1 Comment

  1. Jen

     /  January 26, 2011

    going to try these tonight with my turkey stew!! they look great!

    Reply

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