Prep Time: 30 Minutes
Yields: 10 Servings

Cream biscuits were normally made to be served with sweets such as fresh strawberries or preserves. They are simple biscuits, getting “shortening” from the fat of the cream. Serve immediately after cooking because they tend to get a little dense when cooled. Try a biscuit for breakfast with a slathering of sweet cream butter.

2 cups flour
1 tbsp double-acting baking powder
3 tbsps sugar, or to taste
½ tsp salt
1½ cups heavy whipping cream
whole milk (for brushing tops of biscuits)

In a large mixing bowl, sift together flour, baking powder, sugar and salt. Slowly add cream and stir mixture until it just forms a dough. Gather dough into a ball and turn onto a lightly-floured surface. Roll or pat dough ½-inch thick. Using a 2½-inch cutter, cut out as many rounds as possible and transfer them to an ungreased baking sheet. NOTE: A 4-inch or 1-inch cutter may be substituted. Gather scraps, roll dough and cut out more rounds until all dough has been used. Brush tops of biscuits lightly with milk. Bake 15 minutes or until golden brown.

print this page >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295