Cream Biscuits Recipes

Steps:

• Move an oven rack to the enter position of your oven; preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
• Combine self-rising flour and sugar in a mixing bowl; stir in cream until almost all the flour has been incorporated and dough is wet and sticky.
• Turn dough onto a well-floured work surface and gently press it into a rectangle about 1/2-inch thick. Use a bench scraper to lift up ends of dough and fold dough into thirds. Press dough again into a thick rectangle.
• Roll dough out into a 6x10-inch rectangle about 1/2-inch thick. Cut rounds from the dough using a 3-inch biscuit cutter. Gently press dough scraps together into a thick disk, roll out 1/2-inch thick, and cut 3 more biscuits. If any dough remains, lightly press it flat and cut one more biscuit from the remaining dough.
• Arrange biscuits on prepared baking sheet. Brush tops of biscuits generously with melted butter.
• Bake in the preheated oven until biscuits are golden brown, 10 to 12 minutes. Brush hot biscuits with melted butter again and let stand 2 to 3 minutes to cool slightly before serving.

Steps:

• Put a rack in middle of oven and preheat to 425 degrees.
• Lightly grease baking sheet.
• Sift together flour, baking powder, and salt into bowl. Add cream and stir just until a dough forms.
• Gather dough into a ball, turn out onto a lightly floured surface, and gently knead 6 times, approximately 30 seconds.
• Pat dough into a 10 inch round (1/2 inch thick).
• Cut out as many rounds as possible with lightly floured cutter, dipping it in flour before each cut, and invert rounds onto greased baking sheet, spacing them about 1 1/2 inches apart.
• Gather scrapes, pat out dough, and cut out more rounds in same manner.
• OR.
• If you prefer, gently press the dough into an 8-inch cake pan, then turn the dough out on the counter and using a knife or dough scraper (bench knife), cut the dough into 8 wedges.
• Brush tops of rounds with cream.
• Bake until pale golden, 12 to 15 minutes.
• Tranfer biscuits to a rack to cool and serve warm or at room temperature.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine flour, baking powder, salt, and baking soda in a bowl; cut in shortening until mixture is crumbly. Add milk and sour cream until dough comes together.
• Turn dough onto a floured work surface; knead 10 times. Roll out dough and cut into biscuits. Place biscuits on a baking sheet.
• Bake in the preheated oven until biscuits are lightly browned, about 10 minutes.

Steps:

• Preheat oven to 425 degrees.
• Butter baking sheet or square baking pan.
• Sift first 4 ingredients into large bowl.
• Fold in enough cream to make soft dough that can be handled easily.
• Turn out onto floured board and knead about 1 minute.
• Pat to 1/2- 3/4 inch thickness.
• Cut into rounds or squares, dip in melted butter and place on baking sheet (do not crowd; biscuits should not touch).
• Bake until golden, about 15- 18 minutes.
• Serve hot.

Steps:

• Preheat oven to 425°. In a bowl, combine the flour, baking powder and salt. Stir in cream. Turn dough onto a floured surface; knead 10 times. Roll to 3/4-in. thickness; cut with a 2-1/4-in. round biscuit cutter. , Place on an ungreased baking sheet. Bake until lightly browned, 10-12 minutes. Serve warm.

Steps:

• Preheat oven to 375°F. Whisk 4 cups flour and next 3 ingredients in a large bowl. Add butter; blend with your fingers until pea-size pieces form. Add 1 1/2 cups cream; stir until dough forms, adding more cream by tablespoonfuls if dry. Transfer to a lightly floured surface; roll to 3/4" thickness. Using biscuit cutter, cut into rounds. Repeat until all dough is used.
• Transfer biscuits to a parchment paper-lined baking sheet. Brush tops with cream and transfer to oven. Bake until golden brown, 25-30 minutes. Serve warm with Tomato and Crawfish gravies .

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
• Whisk together the flour, sugar, baking powder, garlic powder and salt in a medium bowl.
• Stir in 1 1/2 cups of cream and the herbs and mix with a wooden spoon until the dough comes together. Remove the dough to the countertop and knead briefly until it is smooth and uniform in appearance. Pat the dough out to a 1-inch thickness. Use a 2 1/2-inch biscuit cutter dipped in flour to punch out dough rounds. Push the leftover dough together cut out more rounds. Arrange the biscuits on the parchment lined sheet tray.
• In a small bowl, whisk together the remaining 1 tablespoon of cream and the egg. Brush the tops of the biscuits with the egg wash and sprinkle with kosher salt. Put immediately into the oven and bake for 18 minutes. Transfer the biscuits from the oven to a serving platter and serve.

Steps:

• Preheat oven to 500 degrees.
• In a medium bowl, stir together flour, sugar and cream until the dough forms a ball.
• Turn the dough out onto a surface dusted with additional flour.
• Fold the dough in 1/2 and kneed 5 to 7 times, adding just enough flour to keep dough from sticking to your hands.
• Gently roll out dough to 1/2 inch thickness.
• Using a 3-inch biscuit cutter coated with flour, cut dough into biscuits.
• Place on baking sheet coated with cooking spray, leaving at least 1-inch between each biscuit.
• Bake for 10 minutes, or until golden brown.

Steps:

• Adjust oven rack to upper-middle position and heat oven to 450°F Line baking sheet with parchment paper.
• Whisk together flour, sugar, baking powder, and salt in medium bowl. Stir in the cream with a wooden spoon until dough forms, about 30 seconds, Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.
• Shape the dough into a 3/4 inch thick circle. Cut biscuits into rounds or wedges. Place rounds or wedges or parchment-lined baking sheet. (the baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hours). Bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking.
• FYI Unlike traditonal biscuits, cream biscuits benefit from relatively rough treatment. A biscuit that was kneaded for 30 seconds before baking rose higher than a biscuit that was gently handled.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Combine flour, baking powder, salt, and baking soda in the bowl of a food processor; pulse to mix. Drop cold cubes of butter into the dry mix and pulse just until mix comes together and forms a ball, about 4 to 5 times; do not overmix.
• Use a butter knife or sturdy rubber spatula to pry the dough out of the food processor and turn it onto a well-floured surface; dough will be very sticky. Don't use your fingers! They're too hot and will start melting the butter.
• Sprinkle a little flour on top of the dough and gently knead until it comes together into a ball, about 4 to 5 times. Be gentle and do not overwork the dough; you are developing flaky layers and not really mixing it at this point. Gently shape dough into a rectangle and pat to a 1 1/2-inch thickness.
• Use a non-serrated knife to cut dough into 6 square biscuits. Place on the prepared baking sheet so squares are just touching.
• Bake in the preheated oven until golden brown on top, about 10 minutes. Remove from the oven and cool on a wire rack. Break biscuits apart just before serving.

Steps:

• Preheat oven to 450 degrees F.
• Select the baking pan by determining if a soft or crisp exterior is desired. For a soft exterior, select an 8- or 9-inch cake pan, pizza pan, or oven-proof skillet where the biscuits will nestle together snugly, helping each other stay tender but rise while baking. For a crisp overall exterior, select a baking sheet or other baking pan where the biscuits can be placed wider apart, allowing air to circulate and creating a crisper exterior, and brush the pan with butter.
• Fork-sift or whisk 2 cups of the flour in a large bowl, preferably wider than it is deep, and set aside the remaining 1/4 cup.
• Make a deep hollow in the center of the flour with the back of your hand. Pour 1 cup of cream into the hollow, reserving 1/4 cup of cream, and stir with a rubber spatula or large metal spoon, using broad circular strokes to quickly pull the flour into the cream. Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl. If there is some flour remaining on the bottom and sides of the bowl, stir in 1 to 4 tablespoons of reserved cream, just enough to incorporate the remaining flour into the shaggy wettish dough. If the dough is too wet, use more flour when shaping.
• Lightly sprinkle a board or other clean surface using some of the reserved flour. Turn the dough out onto the board and sprinkle the top of the dough lightly with flour. With floured hands, fold the dough in half, and pat dough out into a 1/3- to 1/2-inch-thick round using a little additional flour only if needed. Flour again if necessary and fold the dough in half a second time. If the dough is still clumpy, pat and fold a third time. Pat dough out into a ½-inch-thick round for a normal biscuit, 3/4-inch-thick for a tall biscuit, and 1-inch-thick for a giant biscuit. Brush off any visible flour from the top. For each biscuit, dip a 2 1/2-inch biscuit cutter into the reserved flour and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter. The scraps may be combined to make additional biscuits, although these scraps make tougher biscuits.
• Using a metal spatula if necessary, move the biscuits to the pan or baking sheet. Bake the biscuits on the top rack of the oven for a total of 10 to 14 minutes until light golden brown. After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly. If so, slide another baking pan underneath to add insulation and retard browning. Continue baking another 4 to 8 minutes until the biscuits are light golden brown. When the biscuits are done, remove from the oven and lightly brush the top of the biscuits with softened or melted butter. Turn the biscuits out upside down on a plate to cool slightly. Serve hot, right side up.
• Cut dough into 1/2- to 1-inch rounds and bake as directed, adjusting the baking time as necessary. Top with Hot Pepper Jelly and serve for cocktails, or split and fill with ham shavings.
• My neighbor Harriet Rigny's grandmother made these every Easter for her family. Add a tablespoon or two of sugar to the dough. Line a cake pan with parchment paper. Rather than cut or roll the dough, pat the dough into the lined cake pan. Bake as above, perhaps a few minutes more if necessary to cook through. Remove from the oven, brush the top with softened or melted butter, and turn upside down on a rack to cool slightly. When cool, slice in half horizontally. Sandwich with sugared strawberries and cream, and serve a bowl of each separately.
• The 1832 edition of The Carolina Receipt Book by a Lady of Charleston (which predates The Carolina Housewife) has a recipe for a biscuit that does not get beaten and uses cream and potash, saying it is much better than a beaten biscuit. It is the same size, however, but more like a cream biscuit.

Steps:

• Position oven rack in the upper-middle position; preheat to 450°; line a baking sheet with parchment paper.
• Whisk the flour, sugar, baking powder, and salt together in a big bowl.
• Stir in the cream with a wooden spoon until a dough forms, about 30 seconds.
• Turn the dough out onto a lightly floured surface and gather into a ball.
• Knead the dough briefly until smooth, about 30 seconds.
• Pat the dough into an 8-inch round, about 3/4-inch thick.
• Using a flour 2 1/2 inch biscuit cutter, stamp out (don't twist) 8 biscuits, gently patting the dough scraps back into a uniform 3/4-inch thick piece as needed.
• Arrange the biscuits, upside down, on the prepared baking sheet, spaced about 1 1/2 inches apart.
• Bake until lightly browned, about 15-17 minutes, rotating halfway through baking.
• Transfer to a wire rack; let cool for 5 minutes, then serve warm.
• Make ahead--the cut, unbaked biscuits can be covered and refrigerated for up to 2 hours; bake as directed.
• They can be frozen for up to 1 month; cover and freeze the biscuits until frozen solid, about 6 hours, then transfer to a large zip-lock bag.
• Bake the frozen biscuits (do not thaw) as directed, increasing the baking time to 20-25 minutes.

Steps:

• Place a rack in middle of oven; preheat to 425°F. Whisk salt, pepper, baking powder, baking soda, sugar, and 2½ cups flour in a large bowl to combine. Add chilled butter and toss to coat. Using your hands, work butter into dry ingredients until there are lots of flat pieces and pea-size bits. Add scallions and toss to evenly distribute.
• Create a well in the center of mixture and add 1¼ cups sour cream into the center. Using a fork and working in circles, mix until large shaggy clumps form. Turn dough out onto a lightly floured surface and knead once or twice until it comes together (flour your hands if needed). If there are any loose bits, add them to center of dough and knead once more to incorporate. Pat dough into an 8x4" rectangle about 1" thick.
• Working from a short side, fold dough in thirds as you would a letter. It doesn't need to overlap perfectly. Pat dough into another 8x4" rectangle, then fold dough in thirds like a letter one more time. Pat dough back into an 8x4" rectangle and cut in half lengthwise. Cut each half crosswise into 4 squares for a total of 8 biscuits.
• Transfer biscuits to a parchment-lined baking sheet. Brush tops gently with melted butter; sprinkle with sea salt. Bake biscuits until golden brown, 18-22 minutes. Serve warm with sour cream (or more butter!) for slathering.

Steps:

• Preheat oven to 450 degrees. Whisk together flour, baking powder, and salt in a medium bowl. Pour in heavy cream, and stir with a wooden spoon until combined. The dough will still be wet and tacky.
• Turn out dough onto a well-floured work surface, and pat into a square about 1/2 inch thick. Let rest about 5 minutes.
• Using a 2-inch round biscuit cutter, cut out 24 rounds. If desired, gather together scraps; pat into a square, and cut out more rounds. Place on a baking sheet, and bake until golden on the tops, 12 to 14 minutes. Remove from the oven, and immediately brush the tops with butter. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.

Steps:

• Mix together flour, salt, baking soda, and baking powder. Add sour cream and mix to a soft dough. Add additional water if necessary.
• With well floured hands shape dough into round biscuit shapes. Bake at 450 degrees F (230 degrees C) for 12 minutes.