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.<\/p>\n\n\n\n
Cream Biscuits<\/p>\n\n\n\n
2.5 C flour<\/p>\n\n\n\n
1 t salt<\/p>\n\n\n\n
1 T sugar<\/p>\n\n\n\n
4 t baking powder<\/p>\n\n\n\n
1 pt heavy (whipping) cream<\/p>\n\n\n\n
Method:<\/p>\n\n\n\n
In a large bowl, stir together the flour, salt, sugar, and baking powder.<\/p>\n\n\n\n
Pour in the heavy cream and stir until a sticky ball of dough forms. <\/p>\n\n\n\n
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.<\/p>\n\n\n\n
Gently pat the dough down into a 6\u00d78 rectangle, then fold it in half. Repeat for two more folds.<\/p>\n\n\n\n
Pat the dough down into a 6\u00d78 rectangle, roughly 1 inch thick<\/p>\n\n\n\n
Cut the dough into 12 squares.<\/p>\n\n\n\n
If baking now, bake at 400F for 16-18 minutes<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
To bake from frozen: Remove biscuits from freezer, and allow to thaw while oven is preheating (this is all the thawing they require) <\/p>\n\n\n\n
Bake slightly longer than for fresh biscuits – or about 20-22 minutes<\/p>\n","protected":false},"excerpt":{"rendered":"
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 …<\/a><\/p>\n","protected":false},"author":1,"featured_media":1090,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[7,2,5],"class_list":["post-1087","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-breads","tag-breakfast","tag-side-dishes"],"_links":{"self":[{"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/posts\/1087","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/comments?post=1087"}],"version-history":[{"count":2,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/posts\/1087\/revisions"}],"predecessor-version":[{"id":1091,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/posts\/1087\/revisions\/1091"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/media\/1090"}],"wp:attachment":[{"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/media?parent=1087"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/categories?post=1087"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/tags?post=1087"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}