Thursday, July 23, 2015

Cream biscuits

I had a container of heavy cream and was looking for something to use it up.  I decided on biscuits because carbs=love in this house.

I've become a Serious Eat junkie and found this recipe because it looked easy.  The biscuits were so soft and were great even two days after.  I used it first for chicken stew and then last night for peach shortcakes (with the whipped cream).

Thanks, Marissa Sertich Velie!

Light and Tender Cream Biscuits


  • 2 cups all-purpose flour, plus more for dusting
  • 1 1/2 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 tablespoon granulated sugar
  • 1 1/2 cups heavy cream


  1. 1
    In a large bowl, whisk together flour, baking powder, salt, and sugar.
  2. 2
    Add heavy cream and stir gently with a wooden spoon until dry ingredients are just moistened.
  3. 3
    Turn out dough onto a lighted floured work surface. Using your hands, fold it one or two times so it becomes a cohesive mass and press it down to an even ½-inch thickness. Using a 2-inch round cookie-cutter, cut out biscuits as closely together as possible. Gather together scraps, pat down, and cut out more biscuits. Discard any remaining scraps.
  4. 4
    Bake the biscuits in a 400°F oven until risen and golden, about 12-15 minutes. Let cool slightly and serve warm.

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