Food recipes
Cream Biscuits
Cream Biscuits Ingredients: wheat flour, white, all-purpose, unenriched salt, table sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate butter, without salt cream, fluid, heavy w...
Cream Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
cream, fluid, heavy whipping
Directions:
Preheat the oven to 400F.
Stir together in a large bowl: 1 1/2 cups all-purpose flour, 1/4 teaspoon salt, 4 teaspoons sugar (optional), 2 teaspoons baking powder.
Add: 6 tablespoons (3/4 stick) cold butter, cut into small pieces.
Cut the butter into the flour with your fingers or a pastry blender until they are the size of small peas.
Measure: 3/4 cup heavy cream.
Remove 1 tablespoon and set aside.
Lightly stir in the remainder of the cream with a fork until the mixture just comes together.
Without overworking it, lightly knead the dough a couple of times in the bowl, turn it out onto a lightly floured board, and roll out about 3/4 inch thick.
Cut into eight 1 1/2-inch circles or squares.
Reroll the scraps if necessary.
Place the biscuits on a baking sheet lined with parchment paper and lightly brush the tops with the reserved tablespoon of cream.
Bake for 17 minutes or until cooked through and golden.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
cream, fluid, heavy whipping
Directions:
Preheat the oven to 400F.
Stir together in a large bowl: 1 1/2 cups all-purpose flour, 1/4 teaspoon salt, 4 teaspoons sugar (optional), 2 teaspoons baking powder.
Add: 6 tablespoons (3/4 stick) cold butter, cut into small pieces.
Cut the butter into the flour with your fingers or a pastry blender until they are the size of small peas.
Measure: 3/4 cup heavy cream.
Remove 1 tablespoon and set aside.
Lightly stir in the remainder of the cream with a fork until the mixture just comes together.
Without overworking it, lightly knead the dough a couple of times in the bowl, turn it out onto a lightly floured board, and roll out about 3/4 inch thick.
Cut into eight 1 1/2-inch circles or squares.
Reroll the scraps if necessary.
Place the biscuits on a baking sheet lined with parchment paper and lightly brush the tops with the reserved tablespoon of cream.
Bake for 17 minutes or until cooked through and golden.