Best 13 E Z Cream Biscuits Recipes

EASY CREAM BISCUITS RECIPE

Steps:

• Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line baking sheet with parchment paper.
• Place melted butter in a shallow dish and set aside.
• Sift together flour, sugar, baking powder, and salt in medium bowl. Stir in the cream with a wooden spoon until dough forms, about 30 seconds. Turn the dough out onto a lightly floured surface and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.
• Shape the dough into a 3/4-inch-thick circle. Using a 2 1/2-inch biscuit cutter, cut out as many biscuits as you can. (Cut straight down with a sharp biscuit cutter. Don't twist the cutter or you'll seal the edges of the biscuit and reduce the rise.) Try to cut the biscuits close to one another so you get the most out of the first round. Gather together the scraps, working them as little as possible, pat out to a 3/4 inch thickness and cut as many additional biscuits as you can. Dip the top of each round into melted butter and arrange on the baking sheet. (The baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hours.) Bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking.

E-Z DROP BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large bowl, combine flour, baking powder, sugar, cream of tartar and salt. Stir in butter and milk just until moistened. Drop batter on a lightly greased cookie sheet by the tablespoon.
• Bake in preheated oven until golden on the edges, about 8 to 12 minutes. Serve warm.

CREAM BISCUITS

Steps:

• Put a rack in middle of oven and preheat to 425 degrees.
• Lightly grease baking sheet.
• Sift together flour, baking powder, and salt into bowl. Add cream and stir just until a dough forms.
• Gather dough into a ball, turn out onto a lightly floured surface, and gently knead 6 times, approximately 30 seconds.
• Pat dough into a 10 inch round (1/2 inch thick).
• Cut out as many rounds as possible with lightly floured cutter, dipping it in flour before each cut, and invert rounds onto greased baking sheet, spacing them about 1 1/2 inches apart.
• Gather scrapes, pat out dough, and cut out more rounds in same manner.
• OR.
• If you prefer, gently press the dough into an 8-inch cake pan, then turn the dough out on the counter and using a knife or dough scraper (bench knife), cut the dough into 8 wedges.
• Brush tops of rounds with cream.
• Bake until pale golden, 12 to 15 minutes.
• Tranfer biscuits to a rack to cool and serve warm or at room temperature.

CREAM BISCUITS

Steps:

• Sift the flour, baking powder, salt and sugar into a bowl. Add heavy cream to make a light dough. Pat or roll 1/2 inch thick. Cut into rounds with a floured cutter 1 to 2 inches in diameter. Place on baking sheet. Bake in a preheated at 450 degree oven 12 to 15 minutes, or until light and brown.

QUICK AND EASY CREAM BISCUITS

Steps:

• Adjust oven rack to upper-middle position and heat oven to 450°F Line baking sheet with parchment paper.
• Whisk together flour, sugar, baking powder, and salt in medium bowl. Stir in the cream with a wooden spoon until dough forms, about 30 seconds, Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.
• Shape the dough into a 3/4 inch thick circle. Cut biscuits into rounds or wedges. Place rounds or wedges or parchment-lined baking sheet. (the baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hours). Bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking.
• FYI Unlike traditonal biscuits, cream biscuits benefit from relatively rough treatment. A biscuit that was kneaded for 30 seconds before baking rose higher than a biscuit that was gently handled.

CREAM BISCUITS

Steps:

• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450°F. Combine 41/2 cups flour, baking powder, and salt in large bowl; whisk to blend. Add butter cubes and rub in with fingertips until mixture resembles coarse meal. Add cream and half and half and stir just until mixture is moistened and begins to clump together. Turn out dough on floured work surface. Knead gently just until dough holds together, adding more flour by tablespoonfuls if dough is very sticky, about 6 turns. Roll out dough to 1/2-inch thickness. Using tines of fork dipped into flour, pierce dough all the way through at 1/2-inch intervals. Using 23/4- to 3-inch-diameter biscuit cutter or cookie cutter dipped in flour, cut out dough rounds. Transfer dough rounds to 2 ungreased rimmed baking sheets, spacing 1 inch apart.
• Bake biscuits until light golden brown and tester inserted into centers comes out clean, rotating baking sheets halfway through baking, about 14 minutes Total. Transfer biscuits to cooling racks and cool slightly.
• DO AHEAD: Biscuits can be baked 4 hours ahead. Let stand uncovered at room temperature. Place biscuits on ungreased rimmed baking sheets and rewarm in 375°F oven for 5 minutes before serving.

EASY CREAM BISCUITS

Steps:

• Heat oven to 450°F.
• In large bowl, mix flour, baking powder and salt. Stir in just enough whipping cream so dough leaves side of bowl and forms a ball. (If dough is too dry, mix in 1 to 2 teaspoons more whipping cream.)
• Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times, sprinkling with flour if dough is too sticky. Roll or pat 1/2 inch thick. Cut with floured 2-inch biscuit cutter. Place about 1 inch apart on ungreased cookie sheet.
• Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Serve hot.

CREAM BISCUITS

Steps:

• Preheat oven to 375°F. Whisk 4 cups flour and next 3 ingredients in a large bowl. Add butter; blend with your fingers until pea-size pieces form. Add 1 1/2 cups cream; stir until dough forms, adding more cream by tablespoonfuls if dry. Transfer to a lightly floured surface; roll to 3/4" thickness. Using biscuit cutter, cut into rounds. Repeat until all dough is used.
• Transfer biscuits to a parchment paper-lined baking sheet. Brush tops with cream and transfer to oven. Bake until golden brown, 25-30 minutes. Serve warm with Tomato and Crawfish gravies .

E-Z CREAM BISCUITS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a medium bowl, stir together the flour and cream just until blended. You should have a sticky dough. Use a large spoon to scrape the dough out onto a floured surface. Knead the dough once or twice, then pat or roll out to 1/2 inch thickness. Cut into circles using a biscuit cutter. Place on a baking sheet, spacing 1/2 inch apart. If you like drop biscuits, you can skip the this part and just drop spoonfuls of the dough onto a baking sheet.
• Bake in the preheated oven until the bottoms and tops are golden brown, about 15 minutes.

HOW TO MAKE CREAM BISCUITS

Steps:

• Move an oven rack to the enter position of your oven; preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
• Combine self-rising flour and sugar in a mixing bowl; stir in cream until almost all the flour has been incorporated and dough is wet and sticky.
• Turn dough onto a well-floured work surface and gently press it into a rectangle about 1/2-inch thick. Use a bench scraper to lift up ends of dough and fold dough into thirds. Press dough again into a thick rectangle.
• Roll dough out into a 6x10-inch rectangle about 1/2-inch thick. Cut rounds from the dough using a 3-inch biscuit cutter. Gently press dough scraps together into a thick disk, roll out 1/2-inch thick, and cut 3 more biscuits. If any dough remains, lightly press it flat and cut one more biscuit from the remaining dough.
• Arrange biscuits on prepared baking sheet. Brush tops of biscuits generously with melted butter.
• Bake in the preheated oven until biscuits are golden brown, 10 to 12 minutes. Brush hot biscuits with melted butter again and let stand 2 to 3 minutes to cool slightly before serving.

E-Z CREAM BISCUITS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a medium bowl, stir together the flour and cream just until blended. You should have a sticky dough. Use a large spoon to scrape the dough out onto a floured surface. Knead the dough once or twice, then pat or roll out to 1/2 inch thickness. Cut into circles using a biscuit cutter. Place on a baking sheet, spacing 1/2 inch apart. If you like drop biscuits, you can skip the this part and just drop spoonfuls of the dough onto a baking sheet.
• Bake in the preheated oven until the bottoms and tops are golden brown, about 15 minutes.

SWEET-CREAM BISCUITS

Steps:

• Preheat oven to 450°F. Sift flour, sugar, baking powder and salt into large bowl. Using pastry blender or fingertips, cut in butter until mixture resembles coarse meal. Add whipping cream to dry ingredients and stir until just combined; do not overmix. Turn out onto lightly floured surface and knead just until dough forms. Pat out dough to 1/4-inch thickness. Cut out rounds using floured 3/4- to 1-inch-diameter cutter. Gather dough scraps and pat out to 1/4-inch thickness. Cut out additional rounds. Repeat gathering, patting out and cutting out dough rounds until all dough is used. Transfer rounds to ungreased baking sheets. Bake until golden brown, about 10 minutes.

ANGELAS E-Z DROP BISCUITS

Steps:

• Preheat oven to 450.
• In a large bowl,combine flour, baking powder,sugar,cream of tartar and salt.
• Stir in butter and milk just until moist.
• Drop batter on a lightly greased cookie sheet by the tablespoon.
• Bake in preheated oven til golden on the edges, about 8- 12 minutes.
• Serve warm.