How To Make Cream Biscuits Recipes

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CREAM BISCUITS



Cream Biscuits image

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

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

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.

CREAM BISCUITS



Cream Biscuits image

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

2 1/2 cups White Lily all-purpose flour, plus more for work surface
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon salt
2 cups heavy cream
3 tablespoons unsalted butter, melted

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.

HEAVY CREAM BISCUITS



Heavy Cream Biscuits image

America's Test Kitchen; cream biscuits contain no butter. The fat needed to make these biscuits tender comes from the heavy cream--do not substitute a lower fat product.

Provided by ratherbeswimmin

Categories     Breads

Time 37m

Yield 8 biscuits

Number Of Ingredients 5

2 cups all-purpose flour (10 oz.)
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups heavy cream

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.

Nutrition Facts : Calories 272.4, Fat 16.8, SaturatedFat 10.3, Cholesterol 61.1, Sodium 253.7, Carbohydrate 26.4, Fiber 0.8, Sugar 1.2, Protein 4.1

SOUTHERN CREAM BISCUITS



Southern Cream Biscuits image

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

2 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon sea salt
¼ teaspoon baking soda
6 tablespoons cold salted butter, cubed
½ cup whole milk
½ cup heavy whipping cream
1 tablespoon sour cream

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

WHIPPED CREAM BISCUITS



Whipped Cream Biscuits image

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

1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup heavy whipping cream, whipped

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.

RACHEL'S VERY BEGINNER'S CREAM BISCUITS



Rachel's Very Beginner's Cream Biscuits image

This is a very old recipe found in many books, including the 1964 edition of _Joy of Cooking_. It is a snap to make, uncomplicated with few ingredients, yet producing a stunningly tender and fluffy biscuit. There are two Rachels in our lives-my husband’s granddaughter, Rachel Bass, and co-author Cynthia’s daughter, Rachel Graubart. Novices, we asked them to test recipes we hope will be easy for anyone. Both gave these flying colors for both ease and taste. Here's what Gena Berry said about her similar adaptation of this recipe: A respectable homemade biscuit is an essential part of the Southern table, and this scandalously simple recipe makes turning out the perfect biscuit a snap. This recipe breaks all the rules of southern biscuit-making; there’s no shortening to cut in, and you don't even roll out the dough. The results are remarkable and even a novice can turn out fluffy, perfect biscuits in minutes. Would a respectable Southern lady bend the rules, defy convention and use sneaky shortcuts all in the name of turning out a hot, homemade biscuit? You better believe it!

Provided by Nathalie Dupree

Yield Makes 12 to 16 (2 1/2-inch biscuits)

Number Of Ingredients 2

2 1/4 cups commercial self-rising flour, divided
1 1/4 cups heavy cream, divided

Steps:

  • Preheat oven to 450 degrees F.
  • Select the baking pan by determining if a soft or crisp exterior is desired. For a soft exterior, select an 8- or 9-inch cake pan, pizza pan, or oven-proof skillet where the biscuits will nestle together snugly, helping each other stay tender but rise while baking. For a crisp overall exterior, select a baking sheet or other baking pan where the biscuits can be placed wider apart, allowing air to circulate and creating a crisper exterior, and brush the pan with butter.
  • Fork-sift or whisk 2 cups of the flour in a large bowl, preferably wider than it is deep, and set aside the remaining 1/4 cup.
  • Make a deep hollow in the center of the flour with the back of your hand. Pour 1 cup of cream into the hollow, reserving 1/4 cup of cream, and stir with a rubber spatula or large metal spoon, using broad circular strokes to quickly pull the flour into the cream. Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl. If there is some flour remaining on the bottom and sides of the bowl, stir in 1 to 4 tablespoons of reserved cream, just enough to incorporate the remaining flour into the shaggy wettish dough. If the dough is too wet, use more flour when shaping.
  • Lightly sprinkle a board or other clean surface using some of the reserved flour. Turn the dough out onto the board and sprinkle the top of the dough lightly with flour. With floured hands, fold the dough in half, and pat dough out into a 1/3- to 1/2-inch-thick round using a little additional flour only if needed. Flour again if necessary and fold the dough in half a second time. If the dough is still clumpy, pat and fold a third time. Pat dough out into a ½-inch-thick round for a normal biscuit, 3/4-inch-thick for a tall biscuit, and 1-inch-thick for a giant biscuit. Brush off any visible flour from the top. For each biscuit, dip a 2 1/2-inch biscuit cutter into the reserved flour and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter. The scraps may be combined to make additional biscuits, although these scraps make tougher biscuits.
  • Using a metal spatula if necessary, move the biscuits to the pan or baking sheet. Bake the biscuits on the top rack of the oven for a total of 10 to 14 minutes until light golden brown. After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly. If so, slide another baking pan underneath to add insulation and retard browning. Continue baking another 4 to 8 minutes until the biscuits are light golden brown. When the biscuits are done, remove from the oven and lightly brush the top of the biscuits with softened or melted butter. Turn the biscuits out upside down on a plate to cool slightly. Serve hot, right side up.
  • Cut dough into 1/2- to 1-inch rounds and bake as directed, adjusting the baking time as necessary. Top with Hot Pepper Jelly and serve for cocktails, or split and fill with ham shavings.
  • My neighbor Harriet Rigny's grandmother made these every Easter for her family. Add a tablespoon or two of sugar to the dough. Line a cake pan with parchment paper. Rather than cut or roll the dough, pat the dough into the lined cake pan. Bake as above, perhaps a few minutes more if necessary to cook through. Remove from the oven, brush the top with softened or melted butter, and turn upside down on a rack to cool slightly. When cool, slice in half horizontally. Sandwich with sugared strawberries and cream, and serve a bowl of each separately.
  • The 1832 edition of The Carolina Receipt Book by a Lady of Charleston (which predates The Carolina Housewife) has a recipe for a biscuit that does not get beaten and uses cream and potash, saying it is much better than a beaten biscuit. It is the same size, however, but more like a cream biscuit.

EASY CREAM BISCUITS



Easy Cream Biscuits image

Using rich whipping cream eliminates the need for measuring and mixing shortening in these easy-mix, extra tender biscuits.

Provided by By Betty Crocker Kitchens

Time 30m

Yield 12

Number Of Ingredients 4

1 3/4 cups Gold Medal™ all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
About 1 1/4 cups whipping (heavy) cream

Steps:

  • Heat oven to 450°F.
  • In large bowl, mix flour, baking powder and salt. Stir in just enough whipping cream so dough leaves side of bowl and forms a ball. (If dough is too dry, mix in 1 to 2 teaspoons more whipping cream.)
  • Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times, sprinkling with flour if dough is too sticky. Roll or pat 1/2 inch thick. Cut with floured 2-inch biscuit cutter. Place about 1 inch apart on ungreased cookie sheet.
  • Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Serve hot.

Nutrition Facts : Calories 150, Carbohydrate 15 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Biscuit, Sodium 210 mg, Sugar 0 g, TransFat 0 g

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