Cream Biscuits

• portioner: (one dozen biscuits)

Ingredienser

2 cups all-purpose flour

1 teaspoon salt

1 tablespoon baking powder

2 teaspoons sugar

1 to 1-1/2 cups heavy cream

1/3 cup (5-1/3 tablespoons) butter, melted (works with a bit less too)

Vejledning

Preheat the oven to 425°F. Use an ungreased baking sheet.

Combine the flour, salt, baking powder, and sugar in a mixing bowl. Stir the dry ingredients with a fork to blend and lighten. Slowly add 1 cup of the cream to the mixture, stirring constantly. Gather the dough together; when it holds together and feels tender, it is ready to knead. If the dough seems shaggy and pieces are dry and falling away, then slowly add enough additional cream to make the dough hold togethe.

Place the dough on a lightly floured board and knead for 1 minute. Pat the dough into a square that is about 1/2 inch thick, Cut into 12 squares and dip each into the melted butter so all sides are coated. Place the biscuits 2 inches apart on the baking sheet. Bake for about 15 minutes, or until the biscuits are lightly browned. Serve hot.

Notater

These biscuits are superior, and no student ever failed to make good ones in James Beard's cooking classes. They are better than most baking powder biscuits, and they are so ridiculously simple, you don't have to be awake to make them. They should be in your permanent recipe file.

Marion Cunningham, THE BREAKFAST BOOK, pg 48-49

Hazel and I made these for breakfast on 12/14/25, very easy and yummy!