SIMPLY IRRESISTIBLE CREAM BISCUITS

Hi There!

#Cream Biscuits Recipe,#AfterOrangeCounty.com

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.

#Grandma Nellie's Cranberry Relish #AfterOrnageCounty.com

And I have given you my recipe for Sweet & Spicy Roasted Mixed Nuts.

#Sweet & Spicy Roasted Mixed Nuts #AfterOrangeCounty.com

And don’t forget that I have given you my recipe for Beet Soup in Roasted Acorn Squash Bowls.

#Beet Soup in Roasted Acorn Squash Bowls,#AfterOrangeCounty.com

Plus, I have given you my recipe for Super Moist & Delicious Brine-Cured Roast Turkey.

#Turkey Brine Recipe #AfterOrangeCounty.com #Thanksgiving #Turkey Prep 101

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.

#Cream Biscuits Recipe, #AfterOrangeCounty.com

They are a thing of beauty.  Once you lay your eyes on them, you will find them to be simply irresistible!

#Creamed Biscuits Recipe,#AfterOrangeCounty.com

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.

#Cream Biscuits Recipe, #AfterOrangeCounty.com

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.

#Cream Biscuits Recipe, #AfterOrangeCounty.com

Next, add 1 tablespoon plus 1 teaspoon baking powder.

#Cream Biscuits Recipe, #AfterOrangeCounty.com

Finally, add 1/2 teaspoon salt to the rest of the dry ingredients.

#Cream Biscuits Recipe, #AfterOrangeCounty.com

Take a whisk and give the dry ingredients a thorough mixing.

#Cream Biscuits Recipe, #AfterOrangeCounty.com

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!

#Cream Biscuits Recipe, #AfterOrangeCounty.com

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

#Cream Biscuits Recipe, #AfterOrangeCounty.com

Pour the 2 Cups Heavy Cream into the bowl containing your dry ingredients.

#Cream Biscuits Recipe, #AfterOrangeCounty.com

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.

#Cream Biscuits Recipe, #AfterOrangeCounty.com

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.

#Cream Biscuits Recipe, #AfterOrangeCounty.com

Now, let that ball of dough take a 5 minute nap.  In doing this, you are allowing the flour to fully absorb the cream.

#Cream Biscuits Recipe,#AfterOrangeCounty.com

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!

#Cream Biscuits Recipe,#AfterOrangeCounty.com

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.

#Cream Biscuits Recipe,#AfterOrangeCounty.com

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.

#Cream Biscuits Recipe,#AfterOrangeCounty.com

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.

#Cream Biscuits Recipe,#AfterOrangeCounty.com

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.

#Cream Biscuits Recipe,#AfterOrangeCounty.com

Now, remove your golden brown and irresistible biscuits from the oven and real quick-like, brush them with your melted butter.

#Cream Biscuits Recipe,#AfterOrangeCounty.com

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!

#Cream Biscuits Recipe,#AfterOrangeCounty.com

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.

#Cream Biscuits Recipe,#AfterOrangeCounty.com

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!  

 

SIMPLY IRRESISTIBLE CREAM BISCUITS
 
Prep time
Cook time
Total time
 
I adapted this recipe from one published in the November, 2002 issue of Martha Stewart Living Magazine. It is simply irresistible and easy to make. Makes about 10, 2" biscuits.
Author:
Serves: 10
Ingredients
  • 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
Instructions
  1. Preheat oven to 450 degrees.
  2. In a medium bowl, whisk together the flour, baking powder and salt.
  3. Pour in heavy cream and gently stir with a fork until combined. Do not over mix.
  4. Using your hands, gather the dough into a ball. Let the dough rest for 5 minutes.
  5. Turn the dough out onto a lightly floured work surface.
  6. Using a rolling pin, roll the dough out into a circle about ½ inch thick.
  7. Using a biscuit cutter, cut out rounds.
  8. Gather together the scraps, roll them out again and cut out more biscuits.
  9. Place biscuits nestled closely together on a greased baking sheet.
  10. Bake until golden brown on top, approximately 12 to 15 minutes.
  11. Remove from oven and immediately brush with melted butter.
  12. 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.

Comments

  • Yvonne Contreras

    Okay, this is going to be my New Years Day menu! Hope it’s not 80 degrees outside.

  • Great! I’m sure you won’t be disappointed.

  • D Hunter

    Interesting! The English refer to biscuits which north Americans call cookies!
    Your recipe is for a type of Scone!

  • Hi there. You must be from The UK. Here in the US these are definitely called biscuits and are savory bread that’s eaten with savory food, no sugar or eggs added. They are quite different than your scones which usually have some sugar and eggs. This type of biscuit is a staple in southern US cooking.

  • D Hunter

    Hello again.
    Not the UK, but New Zealand where we are still quite British in origin.
    We have generations of scone making & it’s very traditional to serve them for morning or afternoon tea.
    They are more often savoury than sweet. Usually plain but often with grated cheese or herbs added to the dry mixture. Then they are usually served buttered.
    The sweet variety have only a pinch or two of sugar added to the dry mixture…& they are traditionally served with clotted cream & jam (preserves )
    Eggs are not part of the recipe unless used to glaze the top before baking, but the glaze – if any- is usually dabbed on top quickly, before baking.
    As previously said.. to most people of British heritage, biscuits are not soft. They are hard or have a snap or maybe chewy. (Like American cookies.)

  • Ah, New Zealand, it’s on the top of my bucket list! Isn’t it funny how the English language evolved to offer different meanings depending on the country where it’s spoken. In the US no one would eat a biscuit if it was hard. Our biscuits must be light and fluffy and soft to be considered good. I love your scones, especially with clotted cream, which is extremely hard to come by in America.

  • D Hunter

    Well, if you ever come here – to Auckland where I live, drop me a line & come over. I’ll make sure I bake both types of scones…& get some clotted cream in!
    (A reasonable replacement/substitute for clotted cream is good quality Italian Marscapone) Dayel

  • syh hard

    Yes that is what I thinking….that is the recipe I have used for scones…I’m a Georgia girl where biscuitshe have shortening or butter….but these look good

  • D Hunter

    Hello There
    You are correct. Scones are usually made by rubbing in with your finger tips either butter or shortening. (A simple way is to grate the butter into the flour mixture.)
    Although they are scones, when made with cream, it’s regarded as “A cheats way of scone making”! (They are also very rich especially when compared with the frugal amount of fat originally used by the Scots when scone making)!
    Try the following as a delicious recipe for “cheats” sweet scones…
    Heat the oven to 225°c. Line a baking sheet with baking paper.
    Sift 350gms self raising flour 1 heaped teaspoon baking powder & a pinch of salt into a bowl.
    Shake/mix together 250mls cream with an equal volume of lemonade.
    Pour 80% of the liquid into the dry ingredients & quickly mix together with a table knife. (Add remaining liquid if needed to just bind together.)
    Tip onto a lightly floured counter top & gather & press lightly until you have a rectangle of dough about 3/4 inch thick.
    Quickly cut into about 10 or 12 evenly sized squares..pat the top with any left over liquid mixture, transfer onto the lined baking sheet & bake for 15 minutes. (Check that they are golden & well risen. (They may need a further 4 or 5 minutes.)
    Remove from oven & cover with a clean tea towel.
    Serve still warm with jam & clotted cream.
    Regards

  • The great thing about this biscuit recipe is that they are so much easier to prepare than those calling for butter or shortening which needs to be “cut in”. They have the texture and consistency of the best shortening/butter biscuit without the effort.

  • Ah, thanks so much for the recipe. I shall try it. And you are correct in calling this recipe a “Cheats” recipe, as that is exactly what it is. The good news is the outcome is really delicious, and like you say, very rich.

  • D Hunter

    Hello once more.
    I realise the English/American dialect is again showing a difference in the scone recipe I sent!!
    When we say “lemonade” we mean fizzy lemonade..which you may call pop or soda!?!
    Maybe your “Sprite” brand pop would be ideal?(to us, lemon cordial is your lemonade, & soda is an unflavored, unsweetened fizzy drink to mix with scotch whisky for example)!
    So much has a different meaning!
    Regards, Dayel