Ryans Rich 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.

RICH FRUIT BISCUITS

Steps:

• Mix flour, cream of tartar, baking soda and salt together in a large bowl.
• Cut in butter with pastry cutter or 2 knives until mixture resembles bread crumbs.
• Stir in raisins and sunflower seeds.
• Combine eggs and ginger.
• Add beaten eggs to the flour mixture, mixing well to form a soft dough, add a little milk if dough is too stiff.
• Lightly flour a work surface.
• Turn out dough and kneed until smooth.
• Roll dough out to approx 1/2in.
• Cut dough into 2in rounds.
• Place biscuits onto a greased cookie sheet and brush each one with an egg glaze (if using).
• Bake at 400F for 10-15 minutes or until golden brown and well risen.

CREAM BISCUITS

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.