Cream Biscuits is the easygoing first-born compared to the fussy second, Buttermilk Biscuits. With Buttermilk Biscuits you need to freeze the butter, be careful not to over mix, and pat, don’t roll the dough into a circle. Compared to Cream Biscuits where the butter is melted and you can pat to your hearts desire.
It might seem too easy but I assure you these biscuits come out light as air with a faint crumble around the edge. They are great served along side chili, BBQ or some eggs. Last night, I stuffed the Cream Biscuits with pulled pork (recipe coming Thursday) and called it dinner. Enjoy!
Makes about 10
- 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 (optional)
- 1 1/4 cups heavy cream
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Melt butter in a microwave dish, and set aside. Sift the dry ingredients together into a large bowl. Fold in 1 1/4 cups cream. If the dough is not soft or easy to handle, fold in an additional tablespoon or two of cream.
Turn dough onto a floured surface, mound it into a ball and, with your hands, pat it to a thickness of about 3/4 inch. Cut into rounds, 2 1/2 inches in diameter. Gather dough scraps and continue to make rounds. Brush the top of each round with melted butter and arrange on the baking sheet. Bake until golden, 12 to 15 minutes. They are best eaten immediately. Or you can flash freeze them for future use. However, 3 to 5 minutes will be added onto your baking time.
Recipe from here