Cream Biscuits – The Best Biscuit To Opportunity It

Every year, you lot dream most putting out fresh, homemade biscuits on the vacation table; but fright of failure, together with the convenience of those popping fresh tubes, makes it nada to a greater extent than than an annual fantasy. Then, you lot constitute out most these cream biscuits.

Instead of cutting butter into the flour, we’re using butterfat-laced heavy cream, which non solely makes the recipe fast together with easy, but also produces a biscuit that’s light, moist, together with flaky. To that end, crusade together with larn about self-rising flour. You tin brand your ain (see below), but for any reason, the pre-mixed materials seems to operate better. 

As far equally cutting goes, I don’t similar to curl the dough likewise sparse simply to larn to a greater extent than cuts. I exercise it most 5/8-inch thick, cutting half dozen prissy biscuits, together with and thence exercise the trimmings to larn four or five more. You tin larn 12, but that depends on the exact size of your cutter. The prissy affair most this dough is that re-rolling doesn’t appear to harm the texture.

If you lot exercise create upwards one's hear to enhance your biscuit game this vacation season, perchance mean value most adding about chopped rosemary or sage to the melted butter. That would add together about extra aromatic savoriness, non to yell brand your kitchen odor actually good. I promise you lot compass these slowly cream biscuits a crusade soon. Enjoy!

Ingredients for 10-12 Cream Biscuits:

2 cups self-rising flour (You tin brand you lot ain past times sifting together two cups of all-purpose flour amongst 1 tablespoon baking powder, together with 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