Cream Biscuits – The Best Biscuit To Opportunity It

Every year, yous dream well-nigh putting out fresh, homemade biscuits on the vacation table; but fearfulness of failure, in addition to the convenience of those popping fresh tubes, makes it cipher to a greater extent than than an annual fantasy. Then, yous establish out well-nigh these cream biscuits.

Instead of cutting butter into the flour, we’re using butterfat-laced heavy cream, which non alone makes the recipe fast in addition to easy, but also produces a biscuit that’s light, moist, in addition to flaky. To that end, endeavor in addition to teach to a greater extent than or less self-rising flour. You tin brand your ain (see below), but for whatsoever reason, the pre-mixed materials seems to operate better.

As far equally cutting goes, I don’t similar to gyre the dough equally good sparse simply to teach to a greater extent than cuts. I practise it well-nigh 5/8-inch thick, cutting half dozen overnice biscuits, in addition to and thus work the trimmings to teach four or v more. You tin teach 12, but that depends on the exact size of your cutter. The overnice affair well-nigh this dough is that re-rolling doesn’t look to harm the texture.

If yous practise determine to heighten your biscuit game this vacation season, perhaps intend well-nigh adding to a greater extent than or less chopped rosemary or sage to the melted butter. That would add together to a greater extent than or less extra aromatic savoriness, non to advert brand your kitchen odor actually good. I promise yous hand these slowly cream biscuits a endeavor soon. Enjoy!

Ingredients for 10-12 Cream Biscuits:

2 cups self-rising flour (You tin brand yous ain past times sifting together two cups of all-purpose flour alongside 1 tablespoon baking powder, in addition to 1 teaspoon fine salt)

1 tbsp sugar

1 1/2 cups heavy cream
2-3 tbsp melted butter
Bake at 500 F. for 10 to 12 minutes, or until well-browned