How To Make Cream Biscuits Recipes

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.

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.

Steps:

• Melt butter in a large saucepan over medium heat. Stir in flour, then add broth, cream, garlic powder, salt and pepper. Mix together and cook until thickened. Stir in chicken, peas and almonds. Heat through and serve over hot cooked biscuits.

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.

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.

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.

Steps:

• Position oven rack in the upper-middle position; preheat to 450°; line a baking sheet with parchment paper.
• Whisk the flour, sugar, baking powder, and salt together in a big bowl.
• Stir in the cream with a wooden spoon until a dough forms, about 30 seconds.
• Turn the dough out onto a lightly floured surface and gather into a ball.
• Knead the dough briefly until smooth, about 30 seconds.
• Pat the dough into an 8-inch round, about 3/4-inch thick.
• Using a flour 2 1/2 inch biscuit cutter, stamp out (don't twist) 8 biscuits, gently patting the dough scraps back into a uniform 3/4-inch thick piece as needed.
• Arrange the biscuits, upside down, on the prepared baking sheet, spaced about 1 1/2 inches apart.
• Bake until lightly browned, about 15-17 minutes, rotating halfway through baking.
• Transfer to a wire rack; let cool for 5 minutes, then serve warm.
• Make ahead--the cut, unbaked biscuits can be covered and refrigerated for up to 2 hours; bake as directed.
• They can be frozen for up to 1 month; cover and freeze the biscuits until frozen solid, about 6 hours, then transfer to a large zip-lock bag.
• Bake the frozen biscuits (do not thaw) as directed, increasing the baking time to 20-25 minutes.

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.