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: Preheat the oven to...
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:
Preheat the oven to 425 degrees.
Into a bowl sift together the flour, the baking powder, and the salt and add 1 1/4 cups of the cream.
Stir the mixture until it just forms a dough and gather the dough into a ball.
On a lightly floured surface knead the dough gently 6 times and pat it out 1/2 inch thick.
Cut out as many rounds as possible with a 3-inch round cutter dipped in flour and invert the rounds onto a lightly greased baking sheet.
Gather the scraps, pat out the dough, and cut out more rounds in the same manner until there are 8 rounds in all.
Brush the tops of the rounds with the additional cream, bake the biscuits in the middle of the oven for 12 to 15 minutes, or until they are pale golden, and transfer them to a rack.
Serve the biscuits at room temperature.
Yield: Preheat the oven to 425 degrees.
Into a bowl sift together the flour, the baking powder, and the salt and add 1 1/4 cups of the cream.
Stir the mixture until it just forms a dough and gather the dough into a ball.
On a lightly floured surface knead the dough gently 6 times and pat it out 1/2 inch thick.
Cut out as many rounds as possible with a 3-inch round cutter dipped in flour and invert the rounds onto a lightly greased baking sheet.
Gather the scraps, pat out the dough, and cut out more rounds in the same manner until there are 8 rounds in all.
Brush the tops of the rounds with the additional cream, bake the biscuits in the middle of the oven for 12 to 15 minutes, or until they are pale golden, and transfer them to a rack.
Serve the biscuits 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:
Preheat the oven to 425 degrees.
Into a bowl sift together the flour, the baking powder, and the salt and add 1 1/4 cups of the cream.
Stir the mixture until it just forms a dough and gather the dough into a ball.
On a lightly floured surface knead the dough gently 6 times and pat it out 1/2 inch thick.
Cut out as many rounds as possible with a 3-inch round cutter dipped in flour and invert the rounds onto a lightly greased baking sheet.
Gather the scraps, pat out the dough, and cut out more rounds in the same manner until there are 8 rounds in all.
Brush the tops of the rounds with the additional cream, bake the biscuits in the middle of the oven for 12 to 15 minutes, or until they are pale golden, and transfer them to a rack.
Serve the biscuits at room temperature.
Yield: Preheat the oven to 425 degrees.
Into a bowl sift together the flour, the baking powder, and the salt and add 1 1/4 cups of the cream.
Stir the mixture until it just forms a dough and gather the dough into a ball.
On a lightly floured surface knead the dough gently 6 times and pat it out 1/2 inch thick.
Cut out as many rounds as possible with a 3-inch round cutter dipped in flour and invert the rounds onto a lightly greased baking sheet.
Gather the scraps, pat out the dough, and cut out more rounds in the same manner until there are 8 rounds in all.
Brush the tops of the rounds with the additional cream, bake the biscuits in the middle of the oven for 12 to 15 minutes, or until they are pale golden, and transfer them to a rack.
Serve the biscuits at room temperature.