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.