SIMPLY IRRESISTIBLE CREAM BISCUITS
It’s almost Thanksgiving, and because I’m thankful for you, I’ve been giving away all my favorite Thanksgiving recipes. After all, it’s Thanksgiving, so it’s a time to be giving, right?
Thus far, I have given you my Thanksgiving recipe for Grandma Nellie’s Cranberry Relish.
And I have given you my recipe for Sweet & Spicy Roasted Mixed Nuts.
And don’t forget that I have given you my recipe for Beet Soup in Roasted Acorn Squash Bowls.
Plus, I have given you my recipe for Super Moist & Delicious Brine-Cured Roast Turkey.
But now, I’m really going to give you something special, a knock-down, drag-out, best-darn recipe for the best-darn biscuits you will ever taste, called Cream Biscuits! I first learned about this wonderful recipe in the November, 2002 issue of Martha Stewart Living Magazine. I have been making the recipe ever since.
They are a thing of beauty. Once you lay your eyes on them, you will find them to be simply irresistible!
And, once you make this recipe, you will never look back. No need to ever use another biscuit recipe ever again. And the best part is they are quick, easy, and fool-proof to make. What more could you ask for? All you need are the 4 ingredients you see below: flour, salt, baking powder and heavy whipping cream.
Before you get started, preheat your oven to 450° F. Now, add 2-1/2 Cups of all purpose flour to a medium size bowl.
Next, add 1 tablespoon plus 1 teaspoon baking powder.
Finally, add 1/2 teaspoon salt to the rest of the dry ingredients.
Take a whisk and give the dry ingredients a thorough mixing.
This recipe calls for “Heavy” Cream. The reason it calls for “Heavy” Cream is because “Heavy” Cream is full of fat and fat is what you need to make your biscuits irresistible. It’s the reason this recipe does not call for shortening, or butter, or lard, all of which require a whole other skill set called “cutting-in” which we get to avoid with this recipe, because we are using “Heavy” Cream instead. So, don’t go substituting non-fat milk or something ’cause you’re trying to avoid fat. If you do, your Cream Biscuits will definitely not be irresistible!
This recipe calls for 2 Cups of Heavy Cream, which also happens to be 1 pint, which also happens to be a standard size container for heavy cream
Pour the 2 Cups Heavy Cream into the bowl containing your dry ingredients.
Using a fork, mix until just combined. Do not over-mix or you’ll end up with tough biscuits instead of light and fluffy biscuits, and you will not be pleased.
Using your hands, gently gather the dough and incorporate it into a ball. Do not manhandle it, or it will fight back by giving you less than irresistible biscuits.
Now, let that ball of dough take a 5 minute nap. In doing this, you are allowing the flour to fully absorb the cream.
Next, you will need 4 things: a rolling pin, a cutting board or other clean work surface, a biscuit cutter and some more flour. Dust your cutting board lightly with flour. Then, roll the dough out to about a 1/2″ thickness. Now, begin cutting out the biscuits as closely together as you can. Start cutting along the outside edge and continue until you have cut out as many biscuits as you can. In the above photo, you are looking at a triple batch of biscuits. I rarely make a single recipe because I am usually feeding a crowd, and, as I have repeatedly said, these biscuits are simply irresistible! So go ahead, triple your recipe. You’ll be glad you did!
Once you have finished cutting out all your lovely biscuits, you will be left with scraps of dough. A purist would probably throw them away, believing that the scraps would make dryer, tougher biscuits. They would probably be right. But, a “purist” I am not (at least in this case anyway), so do as I do and gather those little critters up. Try not to gather flour as you do this, or you will be adding extra flour to your biscuits, and this is not a good thing. The biscuits you make from the scraps will not be quite as irresistible as the others, but they will be irresistible enough.
Once you have gathered up the scraps, gently form them into another ball of dough, roll the dough out again, and cut out more yummy biscuits. I used a 2-1/4″ biscuit cutter that I purchased here from Crate & Barrel. Now, place the biscuits on a greased sheet pan or cookie sheet.
As you can see, I place my biscuits close together on the sheet pan. Some biscuit purists would space them out, that would not be me. “Why,” you ask? Because, by placing the biscuits all snuggled up together they do not form crispy sides, but rather, have lovely, moist sides. I like my biscuits moist. I like to pull my lovely, moist biscuits apart when they come out of the oven. I love my biscuits. Swoon.
Now, place your biscuits in your preheated oven and bake them until golden brown on top. This will take about 12 to 15 minutes. While they bake, melt 3 tablespoons of butter and have it at the ready with a pastry brush. I have discovered the marvelous invention of the silicone pastry brush. They are marvelous because, unlike the traditional bristle brush pastry brushes, the silicone brushes don’t lose their bristles. There is nothing worst than bristles on your biscuits! I got my OXO silicone pastry brush here at Bed, Bath & Beyond.
Now, remove your golden brown and irresistible biscuits from the oven and real quick-like, brush them with your melted butter.
Word of caution: Because these biscuits are full of heavy cream and slathered with butter on top, you almost don’t need to eat them with added butter. Tell your guests that ,and save them a few fat calories. But who’s dieting anyway, huh?. It’s Thanksgiving!
I like to serve my biscuits warm, so at this point I slip them into my warming drawer until it’s time to serve them. They go to the table along with my soup course.
Just before serving, I place them in a lined basket. I know it won’t be long until my guests are clamoring for more and asking for the recipe.
PS – I knew this recipe was good when I served them to my very-southern-bell girlfriend, Angie, who is from Mobile, Alabama. She knows her biscuits and she thought these were mighty fine.
PSS – The good folks at Crate & Barrel, OXO and Bed, Bath & Beyond don’t know me, but they should:) I’m just generous with my resources.
PSSS – I adapted this recipe from one I found in Martha Stewart Living Magazine, November, 2002 issue. Thank you Martha!
If you decide to make these Simply Irresistible Cream Biscuits for yourself, give me a holler and let me know what ya think!
- 2-1/2 cups all-purpose flour, plus more for work surface
- 1 tablespoon plus 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups heavy cream
- 3 tablespoons melted butter
- Preheat oven to 450 degrees.
- In a medium bowl, whisk together the flour, baking powder and salt.
- Pour in heavy cream and gently stir with a fork until combined. Do not over mix.
- Using your hands, gather the dough into a ball. Let the dough rest for 5 minutes.
- Turn the dough out onto a lightly floured work surface.
- Using a rolling pin, roll the dough out into a circle about ½ inch thick.
- Using a biscuit cutter, cut out rounds.
- Gather together the scraps, roll them out again and cut out more biscuits.
- Place biscuits nestled closely together on a greased baking sheet.
- Bake until golden brown on top, approximately 12 to 15 minutes.
- Remove from oven and immediately brush with melted butter.
- Serve warm.
All opinions expressed in this post are my own. All photos are the original property of Celia Becker @ www.AfterOrangeCounty.com and may not be reproduced without specific permission.