Cream Biscuits
September 14, 2011

by stacy
Published on: September 14, 2011
Tags: No Tags
Comments: No Comments

“We had a reputation at home for very special biscuits…The secret of their unique quality is this: They use heavy cream instead of butter or shortening.”
-James Beard, Beard on Bread

Whatever the calendar says, today was the first day of fall.  It was 46 degrees as we drove in to work this morning, there was a frigid wind as I waited at the bus stop, and tonight we have a frost advisory.  I needed something to make myself feel better about this whole fall thing, and a dinner of baked acorn squash and cream biscuits seemed like it just might be the thing.

The ingredients:

Cream Biscuits Ingredients

I mixed all of the dry ingredients (flour, sugar, salt, and baking powder) together, then slowly added the cream.  I had to use the whole 8 ounce carton, as well as a splash of whole milk, to get my dough to the right consistency.  It still seemed crumbly when I turned it out onto my kneading surface, but a bit of light kneading turned the mixture into a heavy dough.  I rolled it to a half inch thickness and cut out the biscuits using a round cookie cutter.

Cream Biscuits Before Baking

I baked the biscuits at 425 degrees for 12 minutes, which was enough to bake them to  golden-brown perfection.

Cream Biscuits

Dinner was wonderful.  As I ate my biscuits, with spoonfuls of moist, flavorful squash in between each bite, fall seemed a bit more bearable.

Although they are tasty, Cream Biscuits don’t have a fluffy texture like Baking Powder Biscuits–the cream makes them much heavier.  Personally, I prefer Baking Powder Biscuits, but Cream Biscuits are certainly delicious and well worth a try.

No Comments - Leave a comment

Leave a comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>


Welcome , August 8, 2022