Southern Cream Biscuits Recipes

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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

SOUTHERN BISCUITS



Southern Biscuits image

For a taste of homemade comfort, bake Alton Brown's buttery, flaky Southern Biscuits recipe from Good Eats on Food Network.

Provided by Alton Brown

Categories     side-dish

Time 40m

Yield 1 dozen

Number Of Ingredients 7

2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled

Steps:

  • Preheat oven to 450 degrees.
  • In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
  • Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)
  • Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

Nutrition Facts : Calories 121, Fat 4.5 grams, SaturatedFat 2 grams, Cholesterol 6 milligrams, Sodium 331 milligrams, Carbohydrate 17 grams, Fiber 0.5 grams, Protein 3 grams, Sugar 1 grams

SOUTHERN SOUR CREAM BISCUITS



Southern Sour Cream Biscuits image

Sour cream gives these flaky biscuits extra flavor and tenderness. Serve these biscuits with syrup or jam, or top with country ham or sausage gravy.

Provided by Diana Rattray

Categories     Side Dish     Bread

Time 24m

Yield 15

Number Of Ingredients 8

2 cups soft wheat flour (or 1 cup all-purpose flour plus 1 1/4 cups cake flour)
1 teaspoon salt
3 teaspoons baking powder
1/4 teaspoon baking soda
3 tablespoons butter, chilled and cut into small pieces
2 tablespoons shortening, chilled and cut in small pieces
3/4 cup full fat sour cream
1/4 cup whole milk, plus more as needed

Steps:

  • Gather the ingredients. Pre-heat oven to 425 F.
  • In a mixing bowl, whisk together the flour(s), salt, baking powder, and baking soda.
  • Cut in the pieces of butter and shortening with a pastry blender, or two forks, until pieces of fat are small and mixture resembles coarse crumbs.
  • Make a well in the center of the dry mixture and add the sour cream and 1/4 cup of milk.
  • Stir with a wooden spoon or hands until mixture begins to hold together.
  • If it seems too dry, add a little more milk, about 1 teaspoon at a time.
  • When it is holding together but still looking somewhat crumbly, turn out onto a floured surface.
  • Knead gently about 8 to 10 times, then pat out to form a circle about 3/4- to 1-inch thick.
  • Cut out biscuits with a round 2- to 3-inch biscuit cutter and arrange on an ungreased cookie sheet.
  • Bake for 12 to 15 minutes, until nicely browned on top and bottom.

Nutrition Facts : Calories 92 kcal, Carbohydrate 6 g, Cholesterol 15 mg, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, Sodium 205 mg, Fat 7 g, ServingSize 1 batch (12 to 15 servings), UnsaturatedFat 3 g

TRADITIONAL SOUTHERN BISCUITS



Traditional Southern Biscuits image

Provided by Food Network

Categories     side-dish

Number Of Ingredients 6

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 tablespoons butter, cold
1/2 cup solid vegetable shortening, cold
1 cup milk

Steps:

  • Preheat the oven to 400 degrees F. In a large mixing bowl, combine the flour, baking powder and salt. Mix well. Add 1 tablespoon of the cold butter and the cold shortening and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs. Stir in the milk. The dough will be sticky. Dust your work surface with some flour. Turn the dough onto the floured surface. Gently fold each side toward the center. Pick up the dough and dust the work surface with additional flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and press it out to 1-inch thickness. Cut the biscuits, straight down, do not twist the cutter, with a 2 1/4-inch round cookie cutter. Melt the remaining tablespoon of butter and add to a 10-inch round cake pan. Place the biscuits in the pan, turning once (to coat both sides with butter), about 1/4-inch apart. Let the biscuits rest for 15 minutes before baking. Bake until golden brown, about 15 minutes.

SOUR CREAM BISCUITS



Sour Cream Biscuits image

Biscuit recipes that feed a few are hard to come by. I couldn't wait to try these.-Nell Jones, Smyrna, Georgia

Provided by Taste of Home

Time 30m

Yield 4 biscuits.

Number Of Ingredients 4

1 cup self-rising flour
1/4 teaspoon baking soda
3/4 cup sour cream
2 teaspoons canola oil

Steps:

  • Preheat oven to 425°. In a large bowl, combine flour and baking soda. Stir in sour cream and oil just until moistened. Turn onto a floured surface; knead 4-6 times. Roll out to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter. , Place on a greased baking sheet. Lightly spray tops with cooking spray. Bake 10-12 minutes or until golden brown.

Nutrition Facts : Calories 210 calories, Fat 10g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 461mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

SOUTHERN CREAM BISCUITS



Southern Cream Biscuits image

Make and share this Southern Cream Biscuits recipe from Food.com.

Provided by Brenda Nelson

Categories     Breads

Time 15m

Yield 10-12 Biscuits

Number Of Ingredients 3

2 cups self-rising flour
1 tablespoon sugar
1 1/2 cups heavy whipping cream

Steps:

  • Preheat oven to 500 degrees.
  • In a medium bowl, stir together flour, sugar and cream until the dough forms a ball.
  • Turn the dough out onto a surface dusted with additional flour.
  • Fold the dough in 1/2 and kneed 5 to 7 times, adding just enough flour to keep dough from sticking to your hands.
  • Gently roll out dough to 1/2 inch thickness.
  • Using a 3-inch biscuit cutter coated with flour, cut dough into biscuits.
  • Place on baking sheet coated with cooking spray, leaving at least 1-inch between each biscuit.
  • Bake for 10 minutes, or until golden brown.

SOUR CREAM BISCUITS



Sour Cream Biscuits image

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

2 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
3 teaspoons baking powder
¾ cup sour cream
1 ½ tablespoons water

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



Cream Biscuits image

Make and share this Cream Biscuits recipe from Food.com.

Provided by Amandochka

Categories     Breads

Time 20m

Yield 9 biscuits

Number Of Ingredients 5

2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons sugar
1/2 teaspoon salt
1 1/4 cups heavy cream (plus or minus)

Steps:

  • Preheat oven to 425°F
  • Sift together dry ingredients, then add cream; mix until it holds together.
  • Knead for about 20-30 seconds, then press into 8 in cake pan, turn out and cut with biscuit cutter.
  • Bake for 15 minutes. (Better to take them out when they are slightly underdone).

Nutrition Facts : Calories 219, Fat 12.5, SaturatedFat 7.7, Cholesterol 45.3, Sodium 182.7, Carbohydrate 23.2, Fiber 0.8, Sugar 1, Protein 3.5

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.

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