Cream Biscuits

Cream Biscuits

I admit it — I’m a buttermilk girl, overall. But sometimes you don’t have any buttermilk, and you still need biscuits, and when those times occur, well, these’ll do! They really are tasty — they just lack the delightful tang of the buttermilk variety of biscuit. They’re a little less finicky to mix up, though, and that’s nice on nights when you can’t face the pastry blender (or washing the food processor). They aren’t health food — no biscuit is — but they’re tender, light, and a good vehicle for all sorts of biscuit accouterments.

Leftover biscuits are generally not happy biscuits. However, proto-biscuits can be frozen on a tray, then plopped in a freezer bag; you can bake them right from frozen, and it just takes a few extra minutes.

Cream Biscuits, barely adapted from smitten kitchen

3 Tbsp. butter
2 c. all-purpose flour (or 1 1/2 c. all-purpose flour and 1/2 c. white whole wheat flour), plus more for shaping
1 Tbsp. baking powder
1/2 tsp. salt
healthy pinch sugar
1 1/2 c. heavy cream

Preheat the oven to 425F, line a baking sheet with parchment, and melt and set aside the butter.

In a large bowl, sift the flour, baking powder, salt and sugar together. Stir in almost all the cream, then keep stirring and adding until the dough is soft and pliable, easy to handle. Turn it out into a floured board and pat it into a disc (or blobby irregular shape) about 3/4″ thick. Cut biscuits with your favorite biscuit cutter or juice glass. Pat out the scraps and cut more. Repeat until you have one kind of funny-looking biscuit’s worth of scraps.

Dip the top of the biscuits in butter and plop them on the parchment-lined sheet pan. Bake for 12-15 minutes, until they’re delicately golden. Serve hot.



~ by iliadawry on 17 April 2013.

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