Wednesday, November 18, 2009

Cream Biscuits

Admittedly, I normally just use Jiffy mix for my biscuits when Thanksgiving rolls around. I thought that this year I would try a homemade recipe, see how they compare to Jiffy mix. Naturally, Jiffy mix is easier, but this was quite tasty. They were light and fluffy, and broke in half without a knife or fork. Definitely an awesome recipe! We like biscuits. A lot. Especially when they go with gravy. Yum!

Cream Biscuits
adapted from The America's Test Kitchen Family Cookbook

2 cups all-purpose flour, plus extra for the counter
2 tsp sugar
2 tsp baking powder
1/2 tsp salt
1 1/2 cups heavy cream

1. Adjust an oven rack to the upper-middle position and heat the oven to 450 degrees. Line a baking sheet with parchment paper. Whisk the flour, sugar, bnaking powder and salt together in a large bowl. Stir in the cream with a wooden spoon until the dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds. The key is to work the dough as little as possible. The more you mix, the more you develop the protein in the flour, which leads to a tough biscuit.
2. Pat the dough into a 3/4 inch thick circle. Cut the biscuits into rounds using a 2 1/2-inch biscuit cutter. Place the biscuits on the parchment-lined baking sheet. The baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hours. Bake until golden brown, about 15 minutes.


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