Cream Biscuits
For the easiest, fastest, best Cream Biscuit with no butter being cut in, give these a try and have them on the table in no time.
Servings: 9 biscuits
Calories: 196kcal
Equipment
- 3" round cutter
Ingredients
- 3 cups sifted cake flour (300 grams or 10 ½ ounces) Sift the flour into the measuring cup, then level off.
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 ½ - 1 ⅔ cups heavy cream
Instructions
- Preheat the oven to 350°F for a softer top and bottom or 450°F for a crisper top and bottom.
- Line a baking sheet with parchment paper.
- Place the flour, baking powder and salt in a mixing bowl. Mix briefly to combine the ingredients.
- With the machine running, starting with the least amount of cream, pour it in and mix until the dough comes together. It should be wet. If it isn't, add additional cream until it is.
- On a lightly floured surface, remove the dough from the bowl and knead it several times to bring it together into a smooth ball.
- Pat it ½" thick. Cut out the biscuits without turning the cutter back and forth and place them on the prepared baking sheet. Re-roll as necessary.
- Double pan the baking sheet and bake at 350°F for 20 to 25 minutes or 450°F for 10 to 15 minutes until golden brown and risen.
- Cool slightly and serve immediately or cool completely and freeze.
Notes
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- To heat the biscuits from the frozen state, preheat the oven to 350°F. Place the biscuits, directly from the freezer, on a baking sheet and heat for 8 to 10 minutes.
- I learned the tradidtional way of making biscuits from Shirley Corriher, who wrote, Cookwise and Bakewise. With Shirley being from the South, I can't imagine a better teacher. She stressed the importance of th e dough being very wet so the steam created in a hot oven would cause the biscuits to expand to great heights.
- If you're dough isn't wet, add more cream. Some flours are drier than others due to how they are stored or how long they have been stored. The measurements are a guide.
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- Keep the flour used to pat out the dough to a minimum so it isn't incorporated into the dough.
- For the sides to be even, do not twist the cutter when cutting the biscuits out.
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- Make sure to use heavy cream for the best results.
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- To get ahead a bit, these can be refrigerated for a few hours without the cream wash. Apply the cream, and bake as directed, increasing the time slightly.
- Cake or White Lilly flour makes a very tender product because the protein count is so low.
- The cream replaces the usual butter than needs to be cut in.
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Nutrition
Serving: 1biscuit | Calories: 196kcal | Carbohydrates: 2g | Protein: 2g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 65mg | Sodium: 415mg | Potassium: 55mg | Fiber: 0.002g | Sugar: 2g | Vitamin A: 842IU | Vitamin C: 0.3mg | Calcium: 116mg | Iron: 0.2mg