Monday, July 4, 2011

Cream Biscuits

Recently I have been trying to live on a budget. Mostly I have realized how much money I can spend simply on food. I have never really made myself have a budget before so this has been a good experience. Well this recipe came about because we ran out of milk and I have used all my budget this month so I refuse to go get more. It is breakfast time and most things I make call for milk. I thought of biscuits and decided those could work. I found this recipe that called for cream (instead of milk and butter) and decided to try it. This recipe is the easiest biscuit recipe I have ever made. I LOVE that you don't have to cut in the butter. Yet they are still soft and delicious.

Cream Biscuits


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. 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 the dough onto a floured surface, mound it into a ball and, using your hands, gently press it to a thickness of about 3/4 inch. It does not need to be completely smooth across the top. Cut into rounds, 2 1/2 inches in diameter. Gather dough scraps and continue to make rounds. Place the biscuits on a baking sheet lined with parchment paper or a silpat liner. Brush the tops with the butter. Bake until golden, 12 to 15 minutes. Serve immediately, or flash freeze* for future use.

*To flash freeze, place the unbaked biscuits on a lined baking sheet and place in the freezer until completely frozen (about 1-2 hours). Once frozen, the biscuits can carefully be placed in a ziploc bag and removed for baking as needed. Biscuits can be baked straight from the freezer, and additional few minutes baking time will be needed, usually around 3 to 5.

Recipe Source: Mel's Kitchen Cafe

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