Tag Archives: light biscuits

Cream Biscuits with Strawberry Balsamic Jam

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Cream Biscuits with Strawberry JamIn my years of baking and teaching, I have found that people are leery of making piecrust and biscuits.  The one thing both of these usually have in common is cutting in the butter.  How about a recipe for the best biscuits ever with no butter – period.

This has to be the easiest biscuit recipe ever with only 4 ingredients.  Cake flour is used to insure tenderness.  The cream takes the place of butter. When you think of butter, it is only cream that is whipped to a solid state with the liquid being spun out.  So the use of all cream makes perfect sense.

The dough will be a bit wet and that it as it should be.  I learned the traditional way of making biscuits from Shirley Corriher, a biochemist who wrote, Cookwise and Bakewise.  With Shirley being from the south, I can’t imagine a better teacher.  She stressed the importance of the dough being very wet so the steam created in a hot oven would cause the biscuits to expand to great heights. Continue reading