Cream Biscuits

Cream makes these biscuits very soft and fluffy – and even easier to prepare than the usual biscuits. The dough freezes well, which makes subsequent preparation even easier. It’s also a good use of cream that’s reaching its sell-by date.

Cream Biscuits

2.5 C flour

1 t salt

1 T sugar

4 t baking powder

1 pt heavy (whipping) cream

Method:

In a large bowl, stir together the flour, salt, sugar, and baking powder.

Pour in the heavy cream and stir until a sticky ball of dough forms.

Turn the dough out onto a floured surface. Gently knead the dough 2-3 times. The dough should be well mixed, and no longer sticky. Avoid over working the dough.

Gently pat the dough down into a 6×8 rectangle, then fold it in half. Repeat for two more folds.

Pat the dough down into a 6×8 rectangle, roughly 1 inch thick

Cut the dough into 12 squares.

If baking now, bake at 400F for 16-18 minutes

To freeze: place biscuits on a parchment lined baking sheet (I use a flexible silicone mat) in the freezer for a few hours. Remove from baking sheet and store using your preferred freezer storage.

To bake from frozen: Remove biscuits from freezer, and allow to thaw while oven is preheating (this is all the thawing they require)

Bake slightly longer than for fresh biscuits – or about 20-22 minutes