{"id":5814,"date":"2014-03-14T13:36:23","date_gmt":"2014-03-14T19:36:23","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=5814"},"modified":"2014-03-14T13:36:23","modified_gmt":"2014-03-14T19:36:23","slug":"basic-cream-biscuits","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2014\/03\/14\/basic-cream-biscuits\/","title":{"rendered":"Basic Cream Biscuits"},"content":{"rendered":"

As I declared recently I am on a mission to be a master biscuit maker. \u00a0So today I am stating with a basic biscuit recipe, the cream biscuit.<\/p>\n

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The ingredients are simple and you probably have all but the heavy cream right now. \u00a0Maybe 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! \u00a0I had to go out and buy some cream to make these biscuits, but I had everything else, flour, baking powder, salt and sugar. \u00a0That’s all you need. \u00a0And from start to finish these only take about 25 minutes! \u00a0What could be better than a quick, simple and delicious biscuit?<\/p>\n

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Everyone wants a tender biscuit. \u00a0So, 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. \u00a0So I mixed it up just<\/em> until it held together, and I kneaded it just<\/em> enough so that I could easily pat it together to cut from. \u00a0After 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. \u00a0The result was a less uniform biscuit, but one that still tasted amazing! \u00a0The 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.<\/p>\n

I was also shooting for tall biscuits, so I patted the dough out a little thicker than the recipe states, about 1 inch thick. \u00a0This led to fewer total biscuits, 6 instead of the 8 the recipe states you’ll get from the recipe.<\/p>\n

The biscuits fill your house with an amazing and rich aroma as they bake. \u00a0It’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. \u00a0And that, of course, is they best time to eat them, when they’re nice and warm. \u00a0If you make these ahead of time, you can warm them in a low oven before eating. \u00a0You 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.<\/p>\n

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Enjoy these with butter and jam, the simpler the better in my opinion. \u00a0However, I do plan to use some of the leftover biscuits to make breakfast sandwiches this weekend.<\/p>\n

Basic Cream Biscuits<\/h3>\n

From America’s Test Kitchen Family Cookbook<\/em><\/a><\/p>\n

Makes 6-8 biscuits, depending on the cutter<\/p>\n

Ingredients<\/em><\/p>\n