Food recipes
Cream Biscuits
Cream Biscuits Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table cream, fluid, heavy whipping Directions: Put a rack in middle...
Cream Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cream, fluid, heavy whipping
Directions:
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.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cream, fluid, heavy whipping
Directions:
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.