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Cream Biscuits

Last post 03-14-2008 3:52 PM by zakons. 1 replies.
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  • 03-14-2008 3:50 PM

    Cream Biscuits

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    Cream Biscuits

    Recipe By :Paula Deen
    Serving Size : 0 Preparation Time :0:00
    Categories : Biscuits Breads/Rolls

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 cups self-rising flour -- plus
    more for dusting
    1 tablespoon sugar
    1 1/2 cups heavy whipping cream

    Preheat oven to 500 degrees.

    In a medium bowl, stir together the 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 half and knead 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.

    This recipe yields 10 to 12 biscuits.

  • 03-14-2008 3:52 PM In reply to

    Re: Cream Biscuits

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    _FOOTSIE
    •   

    RE: Whipping Cream Biscuits

     

    Cream Biscuits

    1 3/4 cups White Lily Self-Rising Flour
    1 cup heavy cream.. (small container, I think it's a 1/2 pint)
    1/4 cup melted butter

    Preheat oven to 500 degrees.
    Measure flour into large bowl. Gradually stir in cream, adding only enough to moisten flour to a sticky dough. Turn dough onto a lightly floured surface & fold two times to form a ball. Using a light touch, pat or roll dough to 1/2-inch thickness. Place biscuits on baking sheet with sides touching for soft biscuits or not touching for more crisp biscuits. Brush tops with melted butter.

    Bake 8 to 10 minutes, or until tops are golden brown. Serve hot out of the oven.


    Cooking Tips:
     
    I don't roll mine.
     I either pat the dough into a rectangle and cut squares or
     pat it into a pan and lightly score it before baking, then break apart
    after they've cooled a minute or two.


    Biscuit dough does not need to be kneaded except just to form a ball.

    A few gentle folds is enough.

    It is a common mistake in biscuit making to overhandle the dough

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