Biscuits usually have some kind of fat cut into the flour, such as butter or shortening. These are super simple because there is no need for that step, as cream provides enough fat to make them flaky. Regular biscuits take me about ten minutes to prepare for the oven, but these cut off two or three minutes. I have about four different biscuit recipes I make, this being the second most often I use. Buttermilk biscuits are the ones I make the most. Cream biscuits are so delicious all on their own, with just some butter and maybe honey on them.
This recipe comes from The Fannie Farmer Cookbook. All-purpose flour works just fine for biscuits but pastry flour can be used with good results.
CREAM BISCUITS
- 2 cups flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 1 – 1 1/2 cups heavy cream
- 4 tablespoons butter, melted
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 together. 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. But if it seems shaggy and pieces are dry and falling away, then slowly add enough additional cream to make the dough hold together. Place the dough on a lightly floured board and knead the dough for one minute. Pat the dough into a square about 1/2 inch thick. (I leave it closer to one inch thick.) Cut into twelve 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 lightly browned. Serve hot.