Thursday, January 6, 2011

Cream Biscuits

I've been on the search for the perfect biscuit recipe for a while now. I want them light and flaky and buttery. But biscuits can be a tad tricky and getting them perfectly light and flaky has eluded me.

Until now.  This is another recipe from Marion Cunningham's The Breakfast Book and apparently this is a James Beard recipe that never fails. If you've wanted to try biscuits or ever thought they were too hard -- try this recipe! I will never go back to any other way of making biscuits.

Cream Biscuits
2 cups all purpose flour
1 teaspoon salt
1 Tablespoon baking powder
2 teaspoons sugar
1 to 1 1/2 cups heavy whipping cream
4-5 Tablespoons butter, melted

Preheat oven to 425 degrees. Combine dry ingredients in a bowl. Whisk to incorporate together.  While stirring constantly, slowly add in 1 cup cream. Use hands to form mixture in to a dough and add more cream if necessary to form a dough. Knead for 1 minute.  Pat dough into a square that is 1/2 inch thick. Cut into 12 squares. Dip each biscuit in butter, covering completely, and place on a jelly roll pan about 2 inches apart. Bake for 15 minutes or until lightly browned.

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