Wednesday, November 08, 2006

Cream Biscuits

The Dallas Morning News' food section (free registration required) features biscuits of all sorts today as well as biscuit making tips.

However, I see that they missed the one essential recipe (similar to those I mentioned the other day) that means you can skip the tips and turn out fantastic biscuits every time with no trouble at all. That would be the recipe for cream biscuits, where heavy cream substitutes for the fat and liquid thus killing two birds with one stone. Not only that but you don't have to mess around with cutting in shortening or butter which I really detest for some reason.

These are from Beard on Bread by James Beard. Give them a try and you'll see what I mean.

Note: I never do the final step of dipping in melted butter. Also, I usually need between 1-1/2 and 2 cups of cream.

2 cups all purpose flour
1 Tbsp baking powder
2 tsps sugar
1 tsp salt
1 to 1-1/2 cups heavy cream
5 Tbsps melted butter

Preheat oven to 425F.

Put dry ingredients in a bowl, and fluff them together with a fork. Stirring constantly, slowly add 1 cup of the cream.

Gather it all together, adding a bit more cream if it goes saggy and dry.

When it holds together nicely, put it on a floured bread board, and knead it for about 60 seconds.

Pat it into a square about 1/2" thick. Cut into 12 squares, and dip each in the melted butter, dipping all sides of each biscuit. Put them on an ungreased baking sheet, about 2" apart.

Bake about 15 minutes, or until lightly browned. Serve hot.

1 comment:

Paula said...

Wanted biscuits, had cream, found your recipe, twenty minutes later, voila. Will be making again, great!