Cream Biscuits

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder (double acting)
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1 1/4 cups heavy cream
• 2 tablespoons buttermilk (for brushing top of biscuits)

Recipe

• 1 preheat oven to 375 degrees.
• 2 in a bowl, sift together flour, baking powder, sugar and salt.
• 3 form well in center and add cream.
• 4 stir just until dough forms a soft ball.
• 5 place dough on a heavily floured surface (about 3/-1 cup flour).
• 6 sprinkle a little flour on top of the dough.
• 7 press dough on top and sides just enough to adhere dough and flatten to about 1-inch thick.
• 8 with floured rolling pin, roll dough just 1 or 2 rolls to flatten the top, leaving dough about 1/2 to 3/4 inches thick (your preference).
• 9 roll as little as possible, as working dough makes it less tender.
• 10 with 2 or 2 1/2-inch round biscuit cutter dipped in flour, cut biscuits and place biscuits, almost touching, on an ungreased baking sheet.
• 11 after cutting biscuits, gather scraps and re-roll dough, cutting more biscuits in the same manner.
• 12 brush the tops of biscuits with buttermilk and bake for 15 minutes or until they are pale golden brown.
• 13 serve.
• 14 make ahead: freeze biscuits, not touching, on baking sheet.
• 15 freeze until solid.
• 16 remove biscuits and place in freezer, resealable plastic bag, to bake, place frozen biscuits on ungreased baking sheet, bake at 400 degrees until golden brown, 20-30 minutes (this is a guess).
• 17 substitutions: if you want to use self-rising flour, omit the salt and use only 2 teaspoons.
• 18 baking powder.
• 19 note: these can be cut into smaller biscuits and baked a little less.
• 20 use for baby ham biscuit or appetizers or a brunch.