|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 1g||2%|
|Total Sugars 1g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These fluffy biscuits are so easy to prepare and bake, you'll wonder why you don't make biscuits more often.
Unlike scones, biscuits don’t contain eggs. As the name indicates, cream biscuits are made with cream—heavy cream that is, which provides the fat for these delicious biscuits. When making biscuits, it’s important not to overwork them so they get their typical fluffy texture. Knead them just as much as needed so the mixture holds together.
Traditionally, biscuits are round, but if you don’t own a biscuit cutter, it is better to cut your biscuits into squares with a large, sharp knife instead. Using a glass or a cup instead of a biscuit cutter is not the best option because the rounded rim can squish the sides of the biscuits, whereas the sharp edges of a biscuit cutter cuts right through. The result are biscuits that won’t rise as well and come out flat. The advantage of cutting the dough into squares is also that you don’t have any scraps that need to be reassembled.
Biscuits are best when served while still warm. You will likely not have any problem eating them fast because they are so good,
The biscuits can be served sweet or savory. For breakfast or brunch, top them with your favorite jam or preserves, or use them in a Southern sausage gravy breakfast. How about sausage and biscuit sandwiches for lunch? Or you can serve them like dinner rolls with a hearty stew or soup, with the butter on the side.
Besides biscuits, you can also use this mixture as a topping for potpie or to make strawberry shortcakes.
2 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon salt
1 1/2 cups heavy cream, or whipping cream
2 to 3 teaspoons melted butter, for brushing
Line a baking sheet with parchment paper or a silicone baking mat, or spray with baking spray. Heat oven to 425 F.
In a large bowl, whisk together the flour, baking powder, sugar, and salt until well blended. With a fork, stir in the heavy cream and mix just until the mixture is moistened. Turn out onto a lightly floured surface and knead 2 or 3 times, as necessary to make a soft, cohesive dough.
Shape the dough into a flattened circle, patting to about 3/4-inch thick. Cut out circles about 2 to 2 1/2 inches in diameter with biscuit cutters. Take the dough scraps and again form into a circle and cut out a few more. Repeat until you have used all of the dough.
Arrange the biscuits on the baking sheet.
Bake for 12 to 14 minutes, or until lightly browned.
Remove from the oven and brush tops with melted butter.