HEAVY CREAM BISCUITS
America's Test Kitchen; cream biscuits contain no butter. The fat needed to make these biscuits tender comes from the heavy cream--do not substitute a lower fat product.
Provided by ratherbeswimmin
Categories Breads
Time 37m
Yield 8 biscuits
Number Of Ingredients 5
Steps:
- Position oven rack in the upper-middle position; preheat to 450°; line a baking sheet with parchment paper.
- Whisk the flour, sugar, baking powder, and salt together in a big bowl.
- Stir in the cream with a wooden spoon until a 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.
- Pat the dough into an 8-inch round, about 3/4-inch thick.
- Using a flour 2 1/2 inch biscuit cutter, stamp out (don't twist) 8 biscuits, gently patting the dough scraps back into a uniform 3/4-inch thick piece as needed.
- Arrange the biscuits, upside down, on the prepared baking sheet, spaced about 1 1/2 inches apart.
- Bake until lightly browned, about 15-17 minutes, rotating halfway through baking.
- Transfer to a wire rack; let cool for 5 minutes, then serve warm.
- Make ahead--the cut, unbaked biscuits can be covered and refrigerated for up to 2 hours; bake as directed.
- They can be frozen for up to 1 month; cover and freeze the biscuits until frozen solid, about 6 hours, then transfer to a large zip-lock bag.
- Bake the frozen biscuits (do not thaw) as directed, increasing the baking time to 20-25 minutes.
Nutrition Facts : Calories 272.4, Fat 16.8, SaturatedFat 10.3, Cholesterol 61.1, Sodium 253.7, Carbohydrate 26.4, Fiber 0.8, Sugar 1.2, Protein 4.1
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M Ubaid Malik
[email protected]These biscuits are a must-try for any biscuit lover.
Minhazul Abedin
[email protected]I love these biscuits! They're so easy to make and they're always delicious.
anto debbie
[email protected]These biscuits are the best biscuits I've ever had. I will definitely be making them again.
Abishek Pun
[email protected]I've made these biscuits several times now, and I've never been disappointed. They're always perfect.
Teryn Spencer
[email protected]These biscuits are a little bit time-consuming to make, but they're definitely worth it. They're so delicious!
ghost akeel
[email protected]I'm not a big fan of biscuits, but these were really good. They were light and fluffy, and the heavy cream gave them a rich flavor.
She-wild Crazyswagg
[email protected]These biscuits are a great way to get your kids to eat their vegetables. Just add some chopped spinach or zucchini to the dough.
jaeelalyn
[email protected]I love that these biscuits can be made ahead of time. It makes it so easy to have a delicious breakfast or brunch.
Zoliwe Mpongoma
[email protected]These biscuits are the perfect comfort food. They're warm, fluffy, and delicious.
youssef jedidi
[email protected]I made these biscuits for a potluck and they were a huge hit. Everyone loved them!
Kezlynn Beharie
[email protected]These biscuits are a great way to use up leftover heavy cream.
jacob white
[email protected]I'm so glad I found this recipe. These biscuits are now a staple in my kitchen.
Wanjiru Murage
[email protected]These biscuits are perfect for serving with gravy or jam.
Bamidele Adams
[email protected]I love the way these biscuits rise in the oven. They're so tall and fluffy.
Pheeni Butt
[email protected]These biscuits are the best I've ever had. They're so flaky and flavorful.
Agera Sewuese
[email protected]I was a little hesitant to try these biscuits because I'm not a big fan of heavy cream. But I'm so glad I did! They were amazing.
Sarfiraz Mahar
[email protected]These biscuits are so easy to make, and they're so delicious. I love that they don't require any special ingredients.
David Brako Bonsu
[email protected]I've made these biscuits several times now, and they always turn out perfect. They're the perfect addition to any breakfast or brunch.
Ss Aa
[email protected]These biscuits were a hit with my family! They were so light and fluffy, and the heavy cream gave them a rich flavor.