by merrill
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Photo by Sarah Shatz
2 cups all purpose flour Ask a question about this ingredient
1 teaspoon kosher salt Ask a question about this ingredient
1 tablespoon baking powder Ask a question about this ingredient
1 teaspoon sugar Ask a question about this ingredient
1 to 1 1/2 cups heavy cream Ask a question about this ingredient
Heat the oven to 425°F. Combine the flour, salt, baking powder and sugar in a mixing bowl, stirring with a fork to blend.
Ask a question about this stepSlowly add the cream to the dry ingredients, stirring constantly, until the dough holds together. Knead gently on a lightly floured surface for about 1 minute. Pat it into 1/2-inch thick round and use a sharp knife to it cut into 8 wedges.
Ask a question about this stepArrange the wedges 2 inches apart on an ungreased baking sheet and brush the tops of the biscuits with melted butter. Bake for 12-15 minutes, until lightly browned. Serve warm with plenty of butter and/or honey.
Ask a question about this stepMade these for our Christmas dinner today, although I made a couple of changes. I added some rosemary and some cheddar cheese. I only had one of those small containers of cream so I had to add some additional milk. Even though we won't be eating dinner for another few hours, we had to sample these. They came out quite good and I'm having to defend them from advances by the hubby. Thanks!!!
A recipe almost identical to this one has long been associated with the great cookbook writer Marion Cunningham. A recipe for cream biscuits (a tsp. less sugar, a slightly different shaping technique) appears in her revision of the "Fannie Farmer Cookbook," her "Fannie Farmer Baking Book," and her lovely "Breakfast Book." In the latter, she generously credits James Beard with teaching her how to make them.
Ah, should have read the expanded head note---in which Merrill says exactly that.
I'm commenting on these again because I love them so much. I made them again tonight (for about the tenth time!) and used 1/2 cup whole milk buttermilk and 1+ cup of heavy cream...they stayed really moist but had a delicious tang from the buttermilk. I so appreciate a recipe like this that's easy enough to be assembled during the work week. They're by far my favorite biscuits.
Love the idea of combining buttermilk and cream -- will have to try it!
This is my new go-to biscuit recipe. It's easy, it's fast, it has precious few ingredience and the result is light, fluffy, and magnificient. They are so yummy, you can eat them as is without any butter or jam at all!
Finally biscuit success! Light and fluffy. Tasty and so easy. This is a great recipe and I highly recommend it.
This is the first recipe I've taught my 3 year old. She calls is making babies, and at the end, she throws all the left over flour at me. :) I love these, they turn out perfect every time! Last weekend I layered them with chopped cherries in the middle as a treat. Thanks for an awesome recipe!
Wow -- these are good. I served them with roast chicken tonight. So easy to put together too. To avoid using more flour, I kneaded the dough on a sheet of wax paper, which worked well and made clean-up a breeze. Thanks for sharing -- I suspect I'll be making these quite often.
I made these last night to serve with chicken noodle soup and they were wonderful! At first when I saw they were not super puffy I was worried but they tasted amazing! Thank you for the recipe. Very easy and I love that they don't have shortening.
Can half and half be substituted for heavy cream in this recipe?
Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
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The dry ingredients go into a bowl.
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Using a fork, you drizzle in the cream, stirring the dough constantly until it comes together (you may not need all of the cream).
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The dough should look a bit shaggy, but it shouldn't be at all dry.
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Dump it out onto a lightly floured surface and knead it gently for a minute, just until it's smooth.
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Mold the dough into a ball.
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And then pat it into a circle about 1/2 an inch thick.
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(Amanda lends some moral support.)
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Using a sharp knife, cut the dough into 8 wedges.
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A bit of melted butter will give you nice brown tops.
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About 12 minutes in the oven, and they're done!
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Breakfast of champions.
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I will definitely try these; I made Paula Deen's recipe for Cream Biscuits a few weeks ago and they were good and similar to yours--she adds a little more sugar, a little less salt and some baking soda/less baking powder. She doesn't brush with butter before baking. I like the crisp brown edge you have on yours I see here...will see if a few changes makes a better biscuit. thanks for the recipe.