SWEET CREAM BISCUITS
Provided by Nicole Nared-Washington
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees
- In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the middle of the bowl (a hole) and pour in the heavy cream while using your hand to begin to mix in the dry ingredients with the cream.
- The dough should be somewhat sticky and you now want to turn the dough to a floured surface and knead the dough about 8 times. Use a floured rolling pin and roll out the dough to a ½ inch thickness. With a biscuit cutter, begin to cut out the biscuits. You can place them on a greased cookie sheet or a round 9 inch pan. Collect the scraps and repeat this process until all the dough is used.
- Brush the biscuits with some cream and sprinkle with sugar. Place in the oven for 12-15 minutes. Remove from oven once finished and serve.
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
SWEET BISCUITS FOR BREAKFAST OR SHORTCAKE
I wanted a sweet biscuit, but found that the more sugar I used, the heavier they would be. I started experimenting with a basic rolled biscuit recipe from The Joy of Cooking, and came up with this. The way you handle the dough is important, and be sure to use a sharp cutter to cut the rounds, so all of the edges puff up. A preheated oven and an insulated cookie sheet are necessary. If you don't have an insulated sheet, put two regular sheets together. Recipe is easily doubled. I've served this as shortcake with strawberries and whipped cream, and we also like it at breakfast with apple jelly.
Provided by Loves2Teach
Categories Breads
Time 35m
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400, I place a rack in lowest position in the oven.
- Combine dry ingredients.
- Cut in butter.
- Stir in liquid until it just begins to pull from the sides- it will be pretty moist.
- Spread 1/4 C flour on a pastry board and dump the dough onto the flour.
- Gently turn the dough until all sides are covered with flour.
- Knead by gently rubbing the dough into the flour, a scant 8 to 10 turns.
- Pat the dough into a 1 inch thich slab.
- Cut into rounds with a sharp round biscuit cutter- I use a 2 1/2 inch cutter-- you can push the scraps together to make room to cut a few more, try not to knead it too much.
- Place on insulated cookie sheet about 1/2 inch apart.
- Put in HOT oven and bake for 12- 15 minutes.
- You can test by lifting the top layer of the center biscuit; if it's done it will look dry inside and the edges will be golden.
- (I get 9 biscuits when I use a 2 1/2" cutter).
Nutrition Facts : Calories 270.1, Fat 12.8, SaturatedFat 8, Cholesterol 34.6, Sodium 389.9, Carbohydrate 35.1, Fiber 0.8, Sugar 9.9, Protein 3.9
PARMESAN SWEET CREAM BISCUITS
Sweet cream biscuits were the first kind I mastered. Since the ingredients are so simple, I can scale the recipe up or down. In fact, I've actually memorized it! -Helen Nelander, Boulder Creek, California
Provided by Taste of Home
Time 25m
Yield about 1 dozen
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Whisk together the first 4 ingredients. Add cream; stir just until moistened. , Turn dough onto a lightly floured surface; knead gently 6-8 times. Roll or pat dough to 1/2-in. thickness; cut with a floured 2-3/4-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet., Bake until light golden brown, 12-15 minutes. Serve warm.
Nutrition Facts : Calories 187 calories, Fat 12g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 227mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
SOUR CREAM & CHEDDAR BISCUITS
Here's my go-to recipe for biscuits. Brushing them with the garlic-butter topping before baking seals the deal! -Amy Martin, Vancouver, WA
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 450°. In a large bowl, whisk the first 7 ingredients. Cut in cold butter until mixture resembles coarse crumbs; stir in cheese. Add milk and sour cream; stir just until moistened., Drop by 1/4 cupfuls 2 in. apart onto greased baking sheets. Mix topping ingredients; brush over tops. Bake 12-15 minutes or until light brown. Serve warm.
Nutrition Facts : Calories 206 calories, Fat 14g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 256mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
SWEET CREAM BISCUITS
Drop biscuits made with heavy whipping cream are the easiest homemade from scratch bisctuist you'll ever make!
Provided by Dorothy Kern
Categories Dessert
Time 40m
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F. Grease a cookie sheet with butter or shortening.
- Whisk flour, baking powder, salt and sugar in a large bowl.
- Add the heavy whipping cream and stir with a wooden spoon or spatula until the dough comes together. It should become a thick dough and if needed, use your hands to finish working it together.
- Using two spoons, scoop out and drop biscuits on prepared cookie sheets. Depending on size, you'll get about 8 biscuits, unless you want them smaller.
- Bake for about 14-16 minutes, or until the tops and bottoms are golden brown and the biscuits are cooked through. I recommend rotating the pan halfway though baking for even cooking. Cool biscuits before serving.
Nutrition Facts : ServingSize 1 shortcake, Calories 281 kcal, Carbohydrate 29 g, Protein 4 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 61 mg, Sodium 164 mg, Fiber 1 g, Sugar 3 g
SWEET CREAM BISCUITS
Another good holiday biscuit variation from Creative Cooking/Christmas Dinners and Special Occasions.
Provided by AmyZoe
Categories Breads
Time 27m
Yield 36 small biscuits, 36 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450.
- Sift the flour, salt, and baking powder and place in large mixing bowl.
- Stir in the cream with a fork, just until the flour is moistened.
- Add water, if necessary, to get the proper consistency.
- Knead on a lightly floured surface, about 10 times.
- Roll out 3/4 inch thick.
- Cut with a small floured cutter.
- Bake on an ungreased baking sheet for 12 minutes or until golden brown.
- Remove from oven and serve immediately.
Nutrition Facts : Calories 85.2, Fat 3.8, SaturatedFat 2.3, Cholesterol 13.6, Sodium 129.2, Carbohydrate 11.1, Fiber 0.4, Sugar 0.1, Protein 1.6
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.
SWEET-CREAM BISCUITS
Provided by Rebecca Poynor-Burns
Categories Bread Dairy Bake Quick & Easy Bon Appétit Atlanta Georgia
Yield Makes about 6 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F. Sift flour, sugar, baking powder and salt into large bowl. Using pastry blender or fingertips, cut in butter until mixture resembles coarse meal. Add whipping cream to dry ingredients and stir until just combined; do not overmix. Turn out onto lightly floured surface and knead just until dough forms. Pat out dough to 1/4-inch thickness. Cut out rounds using floured 3/4- to 1-inch-diameter cutter. Gather dough scraps and pat out to 1/4-inch thickness. Cut out additional rounds. Repeat gathering, patting out and cutting out dough rounds until all dough is used. Transfer rounds to ungreased baking sheets. Bake until golden brown, about 10 minutes.
CREAM BISCUITS
If there's something more intrinsically "Southern" than making fluffy, buttery biscuits using White Lily flour, we don't even know what that would be.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 30
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Whisk together flour, baking powder, and salt in a medium bowl. Pour in heavy cream, and stir with a wooden spoon until combined. The dough will still be wet and tacky.
- Turn out dough onto a well-floured work surface, and pat into a square about 1/2 inch thick. Let rest about 5 minutes.
- Using a 2-inch round biscuit cutter, cut out 24 rounds. If desired, gather together scraps; pat into a square, and cut out more rounds. Place on a baking sheet, and bake until golden on the tops, 12 to 14 minutes. Remove from the oven, and immediately brush the tops with butter. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.
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
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