Cream Biscuits

 

slideshow Delicious, Quick Side Dishes

 

  • Total Time:
  • Servings: makes 18 biscuits
KEY: Spring, Baking, Easter, American, Southern/Soul Food, Breads, Rolls & Muffins, Side Dishes, Make Ahead, Vegetarian, Afternoon Tea, Brunch

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Ingredients

  • 4 cups all-purpose flour
  • 2 tablespoons baking powder
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • 2 1/4 cups heavy cream

How to make this recipe

  1. Preheat the oven to 375°. In a large bowl, combine the flour, baking powder, salt and pepper. Add 2 cups plus 2 tablespoons of the cream and stir with a wooden spoon until a stiff, shaggy dough forms. Turn the dough out onto a lightly floured work surface and knead until even moistened.
  2. Roll out half of the dough 1/2 inch thick. Using a 2 1/2-inch round cookie cutter, stamp out 8 biscuits; arrange the biscuits on a sturdy baking sheet. Repeat with the remaining dough. Gather the scraps, pat them out and stamp out 2 more biscuits. Brush the tops of the biscuits with the remaining 2 tablespoons of heavy cream. Bake the biscuits until well-risen and browned, about 20 minutes.

Make Ahead

The unbaked biscuits can be frozen in a single layer for up to 2 weeks.

Contributed By Published April 2005

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