As I declared recently I am on a mission to be a master biscuit maker. So today I am stating with a basic biscuit recipe, the cream biscuit.
The ingredients are simple and you probably have all but the heavy cream right now. Maybe you have the cream if you’re an avid baker or you drink cream in your coffee, or you just have a kitchen that’s ready for anything! I had to go out and buy some cream to make these biscuits, but I had everything else, flour, baking powder, salt and sugar. That’s all you need. And from start to finish these only take about 25 minutes! What could be better than a quick, simple and delicious biscuit?
Everyone wants a tender biscuit. So, as I began making these biscuits I was very conscious of a tip I’ve heard and read many times regarding biscuit making, DO NOT OVERWORK THE DOUGH. So I mixed it up just until it held together, and I kneaded it just enough so that I could easily pat it together to cut from. After cutting three 2 1/2 inch biscuits from my first round of dough I was a little scared to bring the scraps together to cut from, so I dealt with them very gently. The result was a less uniform biscuit, but one that still tasted amazing! The lesson I learned from this was to make sure you get as many biscuits from your first round of dough as possible to get as many beautiful biscuits as you can.
I was also shooting for tall biscuits, so I patted the dough out a little thicker than the recipe states, about 1 inch thick. This led to fewer total biscuits, 6 instead of the 8 the recipe states you’ll get from the recipe.
The biscuits fill your house with an amazing and rich aroma as they bake. It’s so delicious that you can’t help but take a bite of one of these as soon as they’re cool enough to eat. And that, of course, is they best time to eat them, when they’re nice and warm. If you make these ahead of time, you can warm them in a low oven before eating. You can also cut the rounds of dough, place them on the cookie sheet, then cover them and refrigerate for up to 2 hours before baking.
Enjoy these with butter and jam, the simpler the better in my opinion. However, I do plan to use some of the leftover biscuits to make breakfast sandwiches this weekend.
Basic Cream Biscuits
Makes 6-8 biscuits, depending on the cutter
- 2 cups flour, plus extra for dusting
- 2 teaspoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups heavy cream
- Preheat oven to 450°F and line a baking sheet with parchment paper.
- Whisk flour, sugar, baking powder and salt in a large bowl.
- Make a well in the center and add the cream. Mix gently with a wooden spoon until just combined.
- Turn dough out onto a floured surface and knead just until dough comes together.
- Pat into a round about 3/4 to 1 inch thick. Using a 2 or 2 1/2 inch cutter, press straight down without twisting to cut each biscuit. Place on the baking sheet and continue cutting.
- Gather scraps together and cut as many more as you can.
- Bake for 12-15 minutes until tops are golden.