HOW TO MAKE CREAM BISCUITS
Not only is this one of America's greatest biscuit recipes, it's also by far the easiest. If you can stir, you can make cream biscuits. They are so light, moist, flaky, and perfect, you're going to be shocked.
Provided by Chef John
Categories Bread Quick Bread Recipes Biscuits
Time 25m
Yield 10
Number Of Ingredients 4
Steps:
- Move an oven rack to the enter position of your oven; preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
- Combine self-rising flour and sugar in a mixing bowl; stir in cream until almost all the flour has been incorporated and dough is wet and sticky.
- Turn dough onto a well-floured work surface and gently press it into a rectangle about 1/2-inch thick. Use a bench scraper to lift up ends of dough and fold dough into thirds. Press dough again into a thick rectangle.
- Roll dough out into a 6x10-inch rectangle about 1/2-inch thick. Cut rounds from the dough using a 3-inch biscuit cutter. Gently press dough scraps together into a thick disk, roll out 1/2-inch thick, and cut 3 more biscuits. If any dough remains, lightly press it flat and cut one more biscuit from the remaining dough.
- Arrange biscuits on prepared baking sheet. Brush tops of biscuits generously with melted butter.
- Bake in the preheated oven until biscuits are golden brown, 10 to 12 minutes. Brush hot biscuits with melted butter again and let stand 2 to 3 minutes to cool slightly before serving.
Nutrition Facts : Calories 236.9 calories, Carbohydrate 20.8 g, Cholesterol 55 mg, Fat 15.8 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 9.7 g, Sodium 347.4 mg, Sugar 1.3 g
WHIPPED CREAM BISCUITS
Since there is no shortening to cut in, these light, airy biscuits are quick and easy to make. Time the baking so that they're out of the oven when you sit down to eat. -Linda Murrow, Aurora, Colorado
Provided by Taste of Home
Time 20m
Yield 5 biscuits.
Number Of Ingredients 4
Steps:
- Preheat oven to 425°. In a bowl, combine the flour, baking powder and salt. Stir in cream. Turn dough onto a floured surface; knead 10 times. Roll to 3/4-in. thickness; cut with a 2-1/4-in. round biscuit cutter. , Place on an ungreased baking sheet. Bake until lightly browned, 10-12 minutes. Serve warm.
Nutrition Facts : Calories 173 calories, Fat 9g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 248mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
CREAM BISCUITS
Steps:
- Sift the flour, baking powder, salt and sugar into a bowl. Add heavy cream to make a light dough. Pat or roll 1/2 inch thick. Cut into rounds with a floured cutter 1 to 2 inches in diameter. Place on baking sheet. Bake in a preheated at 450 degree oven 12 to 15 minutes, or until light and brown.
CREAM BISCUITS
I got this recipe from Bon Appetit Magazine in 1979, and have been making them ever since. They are the easiest biscuits to make and turn out perfectly every time. Bonus, there's no messy shortening to mess with!
Provided by Susan Dillard
Categories Quick Breads
Time 30m
Yield 12 biscuits
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees.
- Butter baking sheet or square baking pan.
- Sift first 4 ingredients into large bowl.
- Fold in enough cream to make soft dough that can be handled easily.
- Turn out onto floured board and knead about 1 minute.
- Pat to 1/2- 3/4 inch thickness.
- Cut into rounds or squares, dip in melted butter and place on baking sheet (do not crowd; biscuits should not touch).
- Bake until golden, about 15- 18 minutes.
- Serve hot.
Nutrition Facts : Calories 130.4, Fat 5.7, SaturatedFat 3.5, Cholesterol 20.4, Sodium 193.7, Carbohydrate 17.3, Fiber 0.6, Sugar 0.8, Protein 2.5
QUICK AND EASY CREAM BISCUITS
These biscuits come together in a flash and require no special equipment, and are very, very good also!!
Provided by Chef mariajane
Categories Breads
Time 15m
Yield 8 biscuits
Number Of Ingredients 6
Steps:
- Adjust oven rack to upper-middle position and heat oven to 450°F Line baking sheet with parchment paper.
- Whisk together flour, sugar, baking powder, and salt in medium bowl. Stir in the cream with a wooden spoon until dough forms, about 30 seconds, Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.
- Shape the dough into a 3/4 inch thick circle. Cut biscuits into rounds or wedges. Place rounds or wedges or parchment-lined baking sheet. (the baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hours). Bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking.
- FYI Unlike traditonal biscuits, cream biscuits benefit from relatively rough treatment. A biscuit that was kneaded for 30 seconds before baking rose higher than a biscuit that was gently handled.
CREAM BISCUITS
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!
Provided by Galley Wench
Categories Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Put a rack in middle of oven and preheat to 425 degrees.
- Lightly grease baking sheet.
- 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.
- 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.
- 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.
- Brush tops of rounds with cream.
- Bake until pale golden, 12 to 15 minutes.
- Tranfer biscuits to a rack to cool and serve warm or at room temperature.
TWO-INGREDIENT CREAM BISCUITS
A small batch of biscuits ready in less than 20 minutes. And made with only 2 ingredients!
Provided by Yoly
Categories Biscuit
Time 20m
Yield 8
Number Of Ingredients 2
Steps:
- Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper.
- Combine flour and heavy whipping cream in a bowl and mix until a sticky dough has formed.
- Flour a work surface. Knead until dough just comes together and roll dough into a 7-inch circle, about 1/2 inch thick. Dust top with more flour and fold over. Knead and roll again into a 7-inch circle. Be careful not to over-knead the dough.
- Cut out biscuits with a biscuit cutter and place on the prepared baking sheet.
- Bake in the preheated oven until biscuits start to brown, 10 to 12 minutes.
Nutrition Facts : Calories 132.3 calories, Carbohydrate 12.2 g, Cholesterol 30.6 mg, Fat 8.4 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 5.2 g, Sodium 206.9 mg
FLUFFY SOUR CREAM BISCUITS
Fluffy and delicious.
Provided by Sharirus
Categories Bread Quick Bread Recipes Biscuits
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Combine flour, baking powder, salt, and baking soda in a bowl; cut in shortening until mixture is crumbly. Add milk and sour cream until dough comes together.
- Turn dough onto a floured work surface; knead 10 times. Roll out dough and cut into biscuits. Place biscuits on a baking sheet.
- Bake in the preheated oven until biscuits are lightly browned, about 10 minutes.
Nutrition Facts : Calories 186.3 calories, Carbohydrate 21.5 g, Cholesterol 6.7 mg, Fat 9.6 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 3.5 g, Sodium 492.3 mg, Sugar 0.7 g
SOUTHERN CREAM BISCUITS
Biscuits are hotly debated, but to me these bring together all the best aspects of any great biscuit. They are just salty enough, crispy around the edges, soft and tender in the middle, and never dry or crumbly. There's nothing dusty or bland about these beautiful Southern cream biscuits!
Provided by KatieTries2Cook
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
- Combine flour, baking powder, salt, and baking soda in the bowl of a food processor; pulse to mix. Drop cold cubes of butter into the dry mix and pulse just until mix comes together and forms a ball, about 4 to 5 times; do not overmix.
- Use a butter knife or sturdy rubber spatula to pry the dough out of the food processor and turn it onto a well-floured surface; dough will be very sticky. Don't use your fingers! They're too hot and will start melting the butter.
- Sprinkle a little flour on top of the dough and gently knead until it comes together into a ball, about 4 to 5 times. Be gentle and do not overwork the dough; you are developing flaky layers and not really mixing it at this point. Gently shape dough into a rectangle and pat to a 1 1/2-inch thickness.
- Use a non-serrated knife to cut dough into 6 square biscuits. Place on the prepared baking sheet so squares are just touching.
- Bake in the preheated oven until golden brown on top, about 10 minutes. Remove from the oven and cool on a wire rack. Break biscuits apart just before serving.
Nutrition Facts : Calories 340.1 calories, Carbohydrate 33.8 g, Cholesterol 60.8 mg, Fat 20.4 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 12.6 g, Sodium 613.2 mg, Sugar 1.1 g
SOUR CREAM BISCUITS
These biscuits are light and fluffy. Delicious!
Provided by Debbie Rowe
Categories Bread Quick Bread Recipes Biscuits
Time 22m
Yield 12
Number Of Ingredients 6
Steps:
- Mix together flour, salt, baking soda, and baking powder. Add sour cream and mix to a soft dough. Add additional water if necessary.
- With well floured hands shape dough into round biscuit shapes. Bake at 450 degrees F (230 degrees C) for 12 minutes.
Nutrition Facts : Calories 107.2 calories, Carbohydrate 16.8 g, Cholesterol 6.3 mg, Fat 3.2 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 1.9 g, Sodium 279.3 mg, Sugar 0.1 g
CREAM BISCUITS
If there's something more intrinsically "Southern" than making fluffy, buttery biscuits using White Lily flour, we don't even know what that would be.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 30
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Whisk together flour, baking powder, and salt in a medium bowl. Pour in heavy cream, and stir with a wooden spoon until combined. The dough will still be wet and tacky.
- Turn out dough onto a well-floured work surface, and pat into a square about 1/2 inch thick. Let rest about 5 minutes.
- Using a 2-inch round biscuit cutter, cut out 24 rounds. If desired, gather together scraps; pat into a square, and cut out more rounds. Place on a baking sheet, and bake until golden on the tops, 12 to 14 minutes. Remove from the oven, and immediately brush the tops with butter. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.
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