CREAM BISCUITS
This recipe is incredibly easy (and so tasty) to make because you don't have to cut in the fat -- it's already there in the cream. Recipe from The Gourmet Cookbook. Unlike traditional biscuits, cream biscuits benefit from relatively rough treatment. so don't be afraid to knead for 30 seconds. NOTE: Be sure to use heavy cream, otherwise you'll be disappointed!
Provided by Galley Wench
Categories Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Put a rack in middle of oven and preheat to 425 degrees.
- Lightly grease baking sheet.
- Sift together flour, baking powder, and salt into bowl. Add cream and stir just until a dough forms.
- Gather dough into a ball, turn out onto a lightly floured surface, and gently knead 6 times, approximately 30 seconds.
- Pat dough into a 10 inch round (1/2 inch thick).
- Cut out as many rounds as possible with lightly floured cutter, dipping it in flour before each cut, and invert rounds onto greased baking sheet, spacing them about 1 1/2 inches apart.
- Gather scrapes, pat out dough, and cut out more rounds in same manner.
- OR.
- If you prefer, gently press the dough into an 8-inch cake pan, then turn the dough out on the counter and using a knife or dough scraper (bench knife), cut the dough into 8 wedges.
- Brush tops of rounds with cream.
- Bake until pale golden, 12 to 15 minutes.
- Tranfer biscuits to a rack to cool and serve warm or at room temperature.
HOW TO MAKE CREAM BISCUITS
Not only is this one of America's greatest biscuit recipes, it's also by far the easiest. If you can stir, you can make cream biscuits. They are so light, moist, flaky, and perfect, you're going to be shocked.
Provided by Chef John
Categories Bread Quick Bread Recipes Biscuits
Time 25m
Yield 10
Number Of Ingredients 4
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.
Nutrition Facts : Calories 236.9 calories, Carbohydrate 20.8 g, Cholesterol 55 mg, Fat 15.8 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 9.7 g, Sodium 347.4 mg, Sugar 1.3 g
CREAM BISCUITS
I got this recipe from Bon Appetit Magazine in 1979, and have been making them ever since. They are the easiest biscuits to make and turn out perfectly every time. Bonus, there's no messy shortening to mess with!
Provided by Susan Dillard
Categories Quick Breads
Time 30m
Yield 12 biscuits
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees.
- Butter baking sheet or square baking pan.
- Sift first 4 ingredients into large bowl.
- Fold in enough cream to make soft dough that can be handled easily.
- Turn out onto floured board and knead about 1 minute.
- Pat to 1/2- 3/4 inch thickness.
- Cut into rounds or squares, dip in melted butter and place on baking sheet (do not crowd; biscuits should not touch).
- Bake until golden, about 15- 18 minutes.
- Serve hot.
Nutrition Facts : Calories 130.4, Fat 5.7, SaturatedFat 3.5, Cholesterol 20.4, Sodium 193.7, Carbohydrate 17.3, Fiber 0.6, Sugar 0.8, Protein 2.5
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.
GINA'S HERB CREAM BISCUITS
Provided by Patrick and Gina Neely : Food Network
Time 33m
Yield 10 biscuits
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
- Whisk together the flour, sugar, baking powder, garlic powder and salt in a medium bowl.
- Stir in 1 1/2 cups of cream and the herbs and mix with a wooden spoon until the dough comes together. Remove the dough to the countertop and knead briefly until it is smooth and uniform in appearance. Pat the dough out to a 1-inch thickness. Use a 2 1/2-inch biscuit cutter dipped in flour to punch out dough rounds. Push the leftover dough together cut out more rounds. Arrange the biscuits on the parchment lined sheet tray.
- In a small bowl, whisk together the remaining 1 tablespoon of cream and the egg. Brush the tops of the biscuits with the egg wash and sprinkle with kosher salt. Put immediately into the oven and bake for 18 minutes. Transfer the biscuits from the oven to a serving platter and serve.
RACHEL'S VERY BEGINNER'S CREAM BISCUITS
This is a very old recipe found in many books, including the 1964 edition of _Joy of Cooking_. It is a snap to make, uncomplicated with few ingredients, yet producing a stunningly tender and fluffy biscuit. There are two Rachels in our lives-my husbands granddaughter, Rachel Bass, and co-author Cynthias daughter, Rachel Graubart. Novices, we asked them to test recipes we hope will be easy for anyone. Both gave these flying colors for both ease and taste. Here's what Gena Berry said about her similar adaptation of this recipe: A respectable homemade biscuit is an essential part of the Southern table, and this scandalously simple recipe makes turning out the perfect biscuit a snap. This recipe breaks all the rules of southern biscuit-making; theres no shortening to cut in, and you don't even roll out the dough. The results are remarkable and even a novice can turn out fluffy, perfect biscuits in minutes. Would a respectable Southern lady bend the rules, defy convention and use sneaky shortcuts all in the name of turning out a hot, homemade biscuit? You better believe it!
Provided by Nathalie Dupree
Yield Makes 12 to 16 (2 1/2-inch biscuits)
Number Of Ingredients 2
Steps:
- Preheat oven to 450 degrees F.
- Select the baking pan by determining if a soft or crisp exterior is desired. For a soft exterior, select an 8- or 9-inch cake pan, pizza pan, or oven-proof skillet where the biscuits will nestle together snugly, helping each other stay tender but rise while baking. For a crisp overall exterior, select a baking sheet or other baking pan where the biscuits can be placed wider apart, allowing air to circulate and creating a crisper exterior, and brush the pan with butter.
- Fork-sift or whisk 2 cups of the flour in a large bowl, preferably wider than it is deep, and set aside the remaining 1/4 cup.
- Make a deep hollow in the center of the flour with the back of your hand. Pour 1 cup of cream into the hollow, reserving 1/4 cup of cream, and stir with a rubber spatula or large metal spoon, using broad circular strokes to quickly pull the flour into the cream. Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl. If there is some flour remaining on the bottom and sides of the bowl, stir in 1 to 4 tablespoons of reserved cream, just enough to incorporate the remaining flour into the shaggy wettish dough. If the dough is too wet, use more flour when shaping.
- Lightly sprinkle a board or other clean surface using some of the reserved flour. Turn the dough out onto the board and sprinkle the top of the dough lightly with flour. With floured hands, fold the dough in half, and pat dough out into a 1/3- to 1/2-inch-thick round using a little additional flour only if needed. Flour again if necessary and fold the dough in half a second time. If the dough is still clumpy, pat and fold a third time. Pat dough out into a ½-inch-thick round for a normal biscuit, 3/4-inch-thick for a tall biscuit, and 1-inch-thick for a giant biscuit. Brush off any visible flour from the top. For each biscuit, dip a 2 1/2-inch biscuit cutter into the reserved flour and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter. The scraps may be combined to make additional biscuits, although these scraps make tougher biscuits.
- Using a metal spatula if necessary, move the biscuits to the pan or baking sheet. Bake the biscuits on the top rack of the oven for a total of 10 to 14 minutes until light golden brown. After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly. If so, slide another baking pan underneath to add insulation and retard browning. Continue baking another 4 to 8 minutes until the biscuits are light golden brown. When the biscuits are done, remove from the oven and lightly brush the top of the biscuits with softened or melted butter. Turn the biscuits out upside down on a plate to cool slightly. Serve hot, right side up.
- Cut dough into 1/2- to 1-inch rounds and bake as directed, adjusting the baking time as necessary. Top with Hot Pepper Jelly and serve for cocktails, or split and fill with ham shavings.
- My neighbor Harriet Rigny's grandmother made these every Easter for her family. Add a tablespoon or two of sugar to the dough. Line a cake pan with parchment paper. Rather than cut or roll the dough, pat the dough into the lined cake pan. Bake as above, perhaps a few minutes more if necessary to cook through. Remove from the oven, brush the top with softened or melted butter, and turn upside down on a rack to cool slightly. When cool, slice in half horizontally. Sandwich with sugared strawberries and cream, and serve a bowl of each separately.
- The 1832 edition of The Carolina Receipt Book by a Lady of Charleston (which predates The Carolina Housewife) has a recipe for a biscuit that does not get beaten and uses cream and potash, saying it is much better than a beaten biscuit. It is the same size, however, but more like a cream biscuit.
SOUTHERN CREAM BISCUITS
Biscuits are hotly debated, but to me these bring together all the best aspects of any great biscuit. They are just salty enough, crispy around the edges, soft and tender in the middle, and never dry or crumbly. There's nothing dusty or bland about these beautiful Southern cream biscuits!
Provided by KatieTries2Cook
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
- Combine flour, baking powder, salt, and baking soda in the bowl of a food processor; pulse to mix. Drop cold cubes of butter into the dry mix and pulse just until mix comes together and forms a ball, about 4 to 5 times; do not overmix.
- Use a butter knife or sturdy rubber spatula to pry the dough out of the food processor and turn it onto a well-floured surface; dough will be very sticky. Don't use your fingers! They're too hot and will start melting the butter.
- Sprinkle a little flour on top of the dough and gently knead until it comes together into a ball, about 4 to 5 times. Be gentle and do not overwork the dough; you are developing flaky layers and not really mixing it at this point. Gently shape dough into a rectangle and pat to a 1 1/2-inch thickness.
- Use a non-serrated knife to cut dough into 6 square biscuits. Place on the prepared baking sheet so squares are just touching.
- Bake in the preheated oven until golden brown on top, about 10 minutes. Remove from the oven and cool on a wire rack. Break biscuits apart just before serving.
Nutrition Facts : Calories 340.1 calories, Carbohydrate 33.8 g, Cholesterol 60.8 mg, Fat 20.4 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 12.6 g, Sodium 613.2 mg, Sugar 1.1 g
More about "recipe for gypsy creams biscuits food"
10 BEST GYPSY RECIPES | YUMMLY
From yummly.com
GYPSY CREAMS RECIPE | CHELSEA SUGAR
From chelsea.co.nz
CREAM BISCUITS RECIPE | BON APPéTIT
From bonappetit.com
HOMEMADE ROMANY CREAMS (AKA GYPSY CREAMS) - FOODLE …
From foodleclub.com
5/5 (4)Total Time 45 minsCategory BakingCalories 207 per serving
- Place the butter and sugar into the bowl of a food processor and blend until creamy. Transfer the creamed butter and sugar to a mixing bowl. See note 1.
EASY GYPSY CREAMS RECIPE - EFFORTLESS FOODIE
From effortlessfoodie.com
Ratings 3Total Time 25 minsCategory BakingCalories 309 per serving
GYPSY CREAMS RECIPE - MY MORNING MOCHA
From mymorningmocha.com
Category Dessert, SnackCalories 288 per servingTotal Time 25 mins
GYPSY CREAMS RECIPE | RECIPE | CREAM RECIPES, BAKING, BISCUIT RECIPE
From pinterest.nz
GYPSY CREAMS: HOW TO MAKE THEM AT HOME! - KITCHENWARE UK
From kitchenwareuk.co.uk
GLUTEN FREE GYPSY CREAMS | GLUTEN FREE BY KATIE B
From katiebucknell.com
GYPSY CREAMS RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
PIN ON COOKIES
From pinterest.nz
GYPSY CREAMS RECIPE
From pinterest.com
DELICIOUS CREAM BISCUIT RECIPE - THE SPRUCE EATS
From thespruceeats.com
GYPSY CREAMS
From gypsycreams.org
LOBSTER CHILI & GARLIC CHEDDAR BISCUITS | FOOD GYPSY
From foodgypsy.ca
GYPSY CREAMS BY THE ENGLISH KITCHEN - ALL RECIPES ARE ON PETITCHEF
From en.petitchef.com
DO YOU REMEMBER GYPSY CREAM BISCUITS? - DIGITAL SPY
From forums.digitalspy.com
GYPSY CREAMS - RECIPES.HAD.CO.NZ
From recipes.had.co.nz
GYPSY CREAMS - FORUM.FOODLOVERS.CO.NZ
From forum.foodlovers.co.nz
GYPSY TART RECIPE - BBC FOOD
From bbc.co.uk
SWEET POTATO BISCUITS - ONE STICKY DOUGH - FOOD GYPSY
From foodgypsy.ca
CREAM BISCUIT RECIPE | ROMANY CREAMS RECIPE | RUTH HINKS
From cocoablack.com
PIN ON OUR WEEKLY RECIPES FOR THE DAILY RECORD
From pinterest.com.au
GYPSY CREAMS - THE ENGLISH KITCHEN
From theenglishkitchen.co
HOW TO MAKE ROMANY CREAMS IN UNDER 30 MINUTES - THE CAPE …
From thecapegrocer.com
GYPSY CREAMS - JULIAS--KITCHEN.CO.UK
From julias--kitchen.co.uk
GYPSY CREAMS - ENGLISHFOODSRECIPES.BLOGSPOT.COM
From englishfoodsrecipes.blogspot.com
CHOCOLATE GYPSY CREAMS – KEEMAC BAKERY
From keemacbakery.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love