Posts Tagged ‘biscuits’

Cream Biscuits

December 27th, 2009

IMG_0053I know that there are people who can whip up a batch of biscuits with butter or lard in a few moments flat. I am not one of them. I have “hot hands,” which means that the moment a stick of butter knows that it is going to be touched by me, my hands burst into blames which then instantly melts the butter. It’s like having an undesired superhero power, and which, needless to say, makes an awful mess. So when I saw this recipe for Cream Biscuits on Smitten Kitchen (a fantastic blog – if you’re not following it, you should), I thought I’d give them a whirl. She assures her readers that they are spectacularly easy, and you know what? They are!

Adapted from “James Beard’s American Cookery,” these biscuits take practically no time to put together. There are no sticky hands or oily countertops. I omitted the sugar, and I’m not sure I would ever add it. The recipe yielded 10 biscuits when I made them. Serve them warm from the oven, with butter of course. They are more substantial than butter biscuits, which makes them perfect to serve with eggs and bacon. You are simply not going to believe how easy these are to make. You’ll be a hero when you make these for your Sunday brunch.

A side note on the bacon: We tried Tommy Moloney’s Back Bacon with our brunch and it was delicious! It’s a bit like a thinly sliced pork loin with beautiful trimmings of fat. We got it at our local supermarket, so it should be relatively easy to find. If you can’t find it and would like to try it, simply use the link to order online.

IMG_0046Cream Biscuits
Adapted from James Beard’s American Cookery, and as blogged on

– 3 tablespoons melted butter
– 2 cups all-purpose flour, plus more for dusting the surface
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1 tablespoon sugar (optional)
– 1 1/2 cups heavy cream

Preheat the oven to 425°F. Line a baking sheet with parchment paper. Melt butter in a small pot or microwave dish, and set aside. Sift two cups flour, the baking powder, salt and (if using) sugar into a large bowl. Fold in 1 1/4 cups cream. If the dough is not soft or easily handled, fold in the remaining 1/4 cup cream, little by little.

Turn dough onto a floured surface, mound it into a ball and, using your hands, press it to a thickness of about 3/4 inch. Cut into rounds, 2 1/2 inches in diameter. Gather dough scraps and continue to make rounds. Dip the top of each round in melted butter and arrange on the baking sheet. Bake until golden, 12 to 15 minutes. Serve immediately, or freeze for future use. [Biscuits can be baked straight from the freezer, and additional few minutes baking time will be needed, usually around 3 to 5.]