Light Cream Biscuits Food

CREAM BISCUITS

Steps:

• Sift the flour, baking powder, salt and sugar into a bowl. Add heavy cream to make a light dough. Pat or roll 1/2 inch thick. Cut into rounds with a floured cutter 1 to 2 inches in diameter. Place on baking sheet. Bake in a preheated at 450 degree oven 12 to 15 minutes, or until light and brown.

LIGHT CREAM BISCUITS

Steps:

• Preheat oven to 500 degrees F.
• Mix flour with half-and-half until combined. The mixture will be sticky, which is normal.
• Turn out dough onto a heavily-floured surface. Fold dough over on itself, dusting with flour as needed to keep it from sticking. Knead several times in this manner.
• Roll dough out into a 1/2 inch thick sheet. Use 3 inch ring mold to cut circles out of the dough. Place on baking sheet covered with non-stick cooking spray.
• Bake for 8 minutes or until golden brown. Serve while hot with butter or honey.

TWO-INGREDIENT CREAM BISCUITS

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper.
• Combine flour and heavy whipping cream in a bowl and mix until a sticky dough has formed.
• Flour a work surface. Knead until dough just comes together and roll dough into a 7-inch circle, about 1/2 inch thick. Dust top with more flour and fold over. Knead and roll again into a 7-inch circle. Be careful not to over-knead the dough.
• Cut out biscuits with a biscuit cutter and place on the prepared baking sheet.
• Bake in the preheated oven until biscuits start to brown, 10 to 12 minutes.

HOW TO MAKE CREAM BISCUITS

Steps:

• Move an oven rack to the enter position of your oven; preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
• Combine self-rising flour and sugar in a mixing bowl; stir in cream until almost all the flour has been incorporated and dough is wet and sticky.
• Turn dough onto a well-floured work surface and gently press it into a rectangle about 1/2-inch thick. Use a bench scraper to lift up ends of dough and fold dough into thirds. Press dough again into a thick rectangle.
• Roll dough out into a 6x10-inch rectangle about 1/2-inch thick. Cut rounds from the dough using a 3-inch biscuit cutter. Gently press dough scraps together into a thick disk, roll out 1/2-inch thick, and cut 3 more biscuits. If any dough remains, lightly press it flat and cut one more biscuit from the remaining dough.
• Arrange biscuits on prepared baking sheet. Brush tops of biscuits generously with melted butter.
• Bake in the preheated oven until biscuits are golden brown, 10 to 12 minutes. Brush hot biscuits with melted butter again and let stand 2 to 3 minutes to cool slightly before serving.

LIGHT AND FLAKY BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Whisk milk and egg together.
• Mix flour, sugar, baking powder, cream of tartar, and salt together in a bowl. Add margarine and cut in with a pastry blender or 2 knives. Add milk-egg mixture and mix just enough to combine.
• Knead dough briefly, 5 to 7 times. Roll to a 1 1/2-inch thickness and cut out 14 biscuits.
• Bake in the preheated oven until golden brown, about 12 minutes.

LIGHT AND FLUFFY BISCUITS

Steps:

• Combine the flour, salt, baking powder and sugar. in your mixer bowl, cut in the shortening until the mixture resembles coarse crumbs.
• beat eggs and milk with fork and mix with dry ingredients.
• mix lightly then turn onto a well floured surface. the dough will be moist so you will have to spinkle with a little flour. knead 20 times.
• roll to 3/4 in thick. cut with biscuit cutter and place on lightly greased baking sheet so they are touching each other. brush top with butter or margarin.
• bake in 450 degree preheated oven for 15 to 18 minutes.
• remove from oven and let cool 5 minutes then place on cooling rack.

COOKING LIGHT'S FLAKY BUTTERMILK BISCUITS

Steps:

• Preheat oven to 400°.
• Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.
• Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.
• Turn dough out onto a lightly floured surface; knead lightly 4 times.
• Roll dough into a (1/2-inch-thick) 9 x 5-inch rectangle; dust top of dough with flour.
• Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope).
• Reroll dough into a (1/2-inch-thick) 9 x 5-inch rectangle; dust top of dough with flour.
• Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness.
• Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds.
• Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper.
• Bake at 400° for 12 minutes or until golden.
• Remove from pan; cool 2 minutes on wire racks. Serve warm.