|
Post by dogwoman on Dec 3, 2010 17:14:59 GMT -5
This is an excellent recipe, very easy to make. The biscuits are light, moist inside and crispy outside.
2 cups white flour (plus a bit extra for later) 1 tablespoon baking powder 1/2 tsp. salt approx. 1 cup of cream (or 1 cup sour cream, plus 1-2 tablespoon cream)** 3 tablespoons butter or olive oil
Mix dry ingredients with a fork, add cream and mix until dough holds together. Mix as little as possible--do not over do it. Sprinkle a couple of tablespoons of flour over dough ball in bowl, and fold over repeatedly about twelve times--until the dough is no longer easily pliable. Pat dough out on floured surface, about 1/2 inch thick. You can use a knife to cut dough into biscuit size squares, or a glass dipped in flour to cut round biscuits. Each biscuit should be 2-3” across. Dip each biscuit into melted butter or olive oil, coating all sides. Place on ungreased baking sheet, allowing at least 2-1/2" of space on all sides. They will raise a lot and a few of them will fall over. Bake at 450 degrees for 10-12 minutes. These biscuits keep better than most, up to a week. They reheat really well.
*Depending upon flour and weather conditions, the recipe may require a bit more than a cup of cream. You need enough to incorporate all dry bits of flour into a dough ball. You can substitute half&half for the cream, but the biscuits are nicer made with cream.
FYI: I don’t like this recipe made with all whole wheat flour. However, substituting half a cup of whole wheat works out fine.
|
|
|
Post by bluelacedredhead on Dec 3, 2010 21:52:40 GMT -5
These sound divine, Lorna. I'm assuming that they shouldn't be drowned in sausage gravy but instead, served with a homemade spread like say, currant jelly?
|
|
|
Post by dogwoman on Dec 4, 2010 1:36:53 GMT -5
<LOL > I like them either way, Wendy. Butter and honey is a good choice, too.
|
|
|
Post by bluelacedredhead on Dec 4, 2010 8:06:33 GMT -5
OOooo, even better, PB & HOney Mmmmmmmmmmmmmmmmmmmm
|
|
|
Post by michelle8 on Dec 6, 2010 22:23:28 GMT -5
These sound awesome. I used to be an awful biscut maker, but I have learned. And now we like them on the weekends. Could you tell the difference between cream and sour cream? I don't usu. have cream, just skim milk.
|
|
|
Post by dogwoman on Dec 7, 2010 7:53:29 GMT -5
There is only a slight difference, Michelle. One time I didn't have enough cream or half&half to make the biscuits, but I did have a tub of sour cream. I tried substituting the sour cream, the biscuits came out well. Milk doesn't have enough fat in it to be a good substitute in these biscuits. If one used milk and added a bit of olive oil, it might work out.
By the way, I often substitute sour cream for part of the milk, when I make cornbread. I think the cornbread turns out less heavy with the addition of sour cream.
|
|
Penny
Tomato Fanatic
Posts: 273
|
Post by Penny on Dec 7, 2010 8:00:29 GMT -5
Oh wow, do those ever sound good, thanks Lorna
|
|
landarc
Global Moderator
FORUM HERMIT
Posts: 326
|
Post by landarc on Dec 7, 2010 19:37:55 GMT -5
I love cream biscuits, so easy and very tender. Great with gravy, butter or curd. Warm biscuits with lemon curd.
|
|
|
Post by dogwoman on Dec 8, 2010 11:33:41 GMT -5
Oh boy, lemon curd! Love that stuff... ;D
|
|
|
Post by rintintin on Dec 8, 2010 17:43:35 GMT -5
Sounds like a recipe Martha White would comment "Goodness Gracious, it's Good".
|
|