Cream Biscuits
From Smitten Kitchen. The original recipe suggests brushing the baking sheet with melted butter, but I found the uncovered butter smoked in my oven, so I recommend lining the sheet with parchment paper instead. If the dough is too soft to dip in butter, simply brush it on generously. I made about 10-12 biscuits, depending on the size.
From Smitten Kitchen. The original recipe suggests brushing the baking sheet with melted butter, but I found the uncovered butter smoked in my oven, so I recommend lining the sheet with parchment paper instead. If the dough is too soft to dip in butter, simply brush it on generously. I made about 10-12 biscuits, depending on the size.
- Carbohydrate 17.2005130019332 g
- Cholesterol 28.8211979459034 mg
- Fat 8.76333313843446 g
- Fiber 0.559899496248897 g
- Protein 3.15049942548026 g
- Saturated Fat 5.39197943039328 g
- Serving Size 1 1 Serving (60g)
- Sodium 338.620417920727 mg
- Sugar 16.6406135056843 g
- Trans Fat 0.561704654414794 g
- Calories 160 calories
Step-by-step
- Preheat the oven to 425°F.
- Line a baking sheet with parchment paper.
- Melt butter in a small pot or microwave dish, and set aside.
- Sift two cups flour, the baking powder, salt and (if using) sugar into a large bowl.
- Fold in 1 1/4 cups cream.
- If the dough is not soft or easily handled, fold in the remaining 1/4 cup cream, little by little.
- (I ended up using two additional tablespoons, or half the unused cream.)
- Turn dough onto a floured surface, mound it into a ball and, using your hands, press it to a thickness of about 3/4 inch.
- Cut into rounds, 2 1/2 inches in diameter.
- Gather dough scraps and continue to make rounds.
- Dip the top of each round in melted butter and arrange on the baking sheet.
- Bake until golden, 12 to 15 minutes.
- Serve immediately, or flash freeze for future use.
- [Biscuits can be baked straight from the freezer, and additional few minutes baking time will be needed, usually around 3 to 5.]
How do you handle dough that turns out too sticky to shape cleanly? When heavy cream meets all-purpose flour, moisture absorption varies based on ambient humidity and protein content, requiring bakers to add the remaining dairy gradually rather than all at once. Press the mounded dough gently to a three-quarter-inch thickness on a floured surface to ensure proper rising without compressing the crumb structure.
Lining the baking sheet with parchment paper prevents the melted butter from smoking at the high temperature of four hundred twenty-five degrees Fahrenheit, a common issue when placing dairy directly onto bare metal sheets. Unbaked rounds tolerate flash freezing exceptionally well for long-term storage.
Transfer frozen biscuits directly to the hot oven, extending the standard twelve to fifteen minute baking window by an additional three to five minutes until the tops turn golden. Leftover scraps should be gently pressed together just once to avoid toughness caused by overworking the gluten.
