Cream Biscuits


Cream Biscuits- a breakfast delight that can be mixed and baking in the oven  within minutes! Biscuit experts say that using a sharp biscuit cutter and not twisting the cutter is one of the secrets to a perfect biscuit. Here’s my little graduated biscuit/cookie cutter set.

If you’ve never tried a biscuit made with cream, you’re in for a treat. The next time you have a bit of leftover cream in your fridge, give these a try. This biscuit has a slight crunch on the outside, and a pillowy-soft center. The cream gives them a melt-in-your-mouth quality.
Butter and jam?
Not optional.

 

Cream Biscuits

Author: Si Foster
A Bountiful Kitchen, adapted from Diary of a Glad Housewife

Ingredients 

  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 cup shortening, I like butter flavor shortening
  • 1/2 cup heavy cream
  • 1/3 to 1/2 cup cold water

Instructions

  • Place the flour, salt and baking powder in a medium size bowl. Cut the shortening into the dry ingredients. Stir in the heavy cream and enough water for the dough to pull together when stirring, about 1/3 to 1/2 cup of water. Let the dough rest for about 5-10 minutes. If the dough is sticking to your hands, before cutting, sprinkle with a little flour. Turn the dough in the bowl until the dough is no longer sticky. You may need to add up to 1/4 cup of flour in this process.
  • Gently pat out the dough 3/4 inch thick on a floured surface. Cut the biscuits with sharp cutter, pressing straight down, not twisting the cutter. Place the biscuits on parchment paper and bake at 425 degrees for approximately 12-15 minutes, until golden brown on top.
  • Serve immediately with butter and jam.

Did you make this recipe?

Be sure to leave a comment and give this recipe a rating, letting me know how you liked it. I’d love to see a photo, tag @abountifulkitchen on Instagram!