Monday, December 7, 2009

Cream Biscuit Recipe

I tried this biscuit recipe this weekend and had to pass it on! I've been a Betty Crocker biscuit fan for a long time, but I think this is going to be my new favorite. These are really light and fluffy, and simpler than anything I've tried before. Are they more fattening than a recipe that uses Crisco and milk? I think it depends on the milk you usually use. I normally cook with fat free milk, so these cream biscuits are probably a little more fattening, but if you usually cook with milk that has fat these are probably about the same in fat content. Enjoy!

Cream Biscuits
Makes 8-10 biscuits

2 cups all-purpose flour, plus more for dusting the surface
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups heavy cream (up to 1/4 c. more, if needed)

Preheat the oven to 425°F. Line a baking sheet with parchment paper (or foil). Sift two cups flour, the baking powder, and salt into a large bowl. Fold in 1 1/4 cups cream. If the dough is not soft or easily handled, fold in the remaining 1/4 cup cream, little by little.

Turn dough onto a floured surface and roll to a thickness of about 3/4 inch. Cut into rounds, 2 1/2 inches in diameter. Gather dough scraps and continue to make rounds. Bake until golden, 12 to 15 minutes. Serve immediately, or flash freeze for future use. [Biscuits can be baked straight from the freezer, and additional few minutes baking time will be needed, usually around 3 to 5.]

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