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Cream Biscuits

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  • Cream Biscuits

    Cream Biscuits
    From Bakingbetter.com

    2 cups all purpose flour
    1 tablespoon baking powder
    teaspoon salt
    2 teaspoons sugar
    1 cups heavy cream (or whipping cream)

    Preheat oven to 425 degrees.
    Combine flour, baking powder, salt and sugar in a
    medium sized mixing bowl. Using a whisk, combine
    thoroughly. Add cream and mix just to combine.
    On a lightly floured surface, turn out the dough, and
    knead 6-8 times to bring the dough together (do not
    over knead, it will toughen the biscuits). Pat the
    dough to about inch thickness, either with your
    hand, or a rolling pin. Cut pushing straight down
    without twisting, gathering the scraps of dough and
    patting them again for more cutting. Transfer the cut
    dough to a lightly greased baking pan, brush the tops
    with melted butter (optional) and bake for 15-20
    minutes until golden brown all over. Remove to
    cooling rack.

    For an easier version mix 1 1/4 cups of heavy cream with 2 cups of self rising flour (baking powder and salt already in the flour), and 2 teaspoons sugar. Proceed as directed.
    Last edited by Whoopie Pie; 01-17-2012, 07:49 PM.

  • #2
    Thank you.

    Does omitting the shortening/butter reduce the calories? I have never made a biscuit without shortening/butter.
    You should post that beautiful biscuit picture with the recipe. YUMMY I wanted to grab one and butter it! LOL


    • #3
      Actually, shorthing or butter, whichever one that you choose to use, makes for a more tender flakey biscuit. Without some form of fat, you can't get a tender flakey biscuit.

      It'll always be tough, hard and hard to eat. Same thing goes for puff pastry, pie crust, patee & meat loaf. These products need some form of fat in order for them to be palatable and tender.

      Whoopie Pie used heavy cream for the liquid and I think for the fat as well - something that I've never used in making biscuits before. Guess it came out better, hence the name, cream biscuits.

      I've always used buttermilk, which also makes good biscuits.
      Last edited by Big Daddy's House; 01-17-2012, 08:38 PM.


      • #4
        Yes the cream adds the needed fat. They are very soft and tender, to be honest it would be hard to tell the difference between these and a regular biscuit. These are just really really easy to make.

        I don't think that they are much lower in fat, if at all. I posted this on my blog as an easy way for a novice to make successful biscuits. I bet that they would make wonderful scones with some mix ins.


        • #5
          Thought so.

          Other than the shape of the two, I don't see much difference in taste between scones & biscuits.

          And BTW, your biscuits look good, Whoopie!!


          • #6
            Originally posted by tigerlilly View Post

            You should post that beautiful biscuit picture with the recipe. YUMMY I wanted to grab one and butter it! LOL
            Thanks, why didn't I think of that?


            • #7
              The lighting that he took the pic of the biscuits in, makes them look deliciously yellow and buttery. Actually, butter IS the end result of heavy or whipping cream when you beat it enough.

              Yeah Whoopie, I agree with you on that one!!

              Biscuits just can't be made without some form of fat. It just can't happen! You might just a well plan to eat tough hard biscuits, to which you wouldn't want at all!! I'm going to try your recipe soon, and see if it works for me. It should though.
              Last edited by Big Daddy's House; 01-18-2012, 10:44 AM.