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"Biscuits are like pie crusts in that we assign magical powers to people who can make really good ones," Amber Huffman says. Her grandmother Mimi got her hooked on cream biscuits, which substitute cream for butter, eliminating the tricky step of cutting fat into flour. "They're less fussy, and you can make them in two seconds," Huffman says. "I wish there were a pie crust equivalent." More Bread and Biscuit Recipes

Amber Huffman
April 2008

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Credit: © Brown W. Cannon III

Recipe Summary

active:
10 mins
total:
35 mins
Yield:
Makes 12 biscuits
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400°. Line a large baking sheet with parchment paper. In a large bowl, whisk the 2 cups of flour with the dill, baking powder, salt and sugar. Add the cream and mix with a wooden spoon just until a dough forms.

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  • On a lightly floured work surface, gently knead the biscuit dough just until it comes together and pat it into a 3/4-inch-thick disk. Using a floured 2 1/4-inch round cookie cutter, stamp out as many biscuits as possible. Combine the scraps and repeat to make more biscuits.

  • Transfer the biscuits to the prepared baking sheet and bake for about 22 minutes, rotating the pan halfway through, until lightly golden on top. Serve hot or warm.

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