Sweet Cream Biscuits

I have been wanting to make homemade biscuits for a while. I have read several recipes that swear that using White Lilly flour would be the way to go. I don’t have the, but was still interested to try making them especially after I saw how simple this Dorie’s recipe was. Plus, there are a lot of recipes that make dozens of them, and this one was only makes 12 (and a small scrap biscuit for Charlotte).

I didn’t really have any issues with any parts of the recipe, and I thought the biscuits turned out tall and beautiful.  I tried to minimize the handling to make sure that the texture wasn’t compromised. They were not super flaky like their counterparts out of the tube, but they had nice crunch texture on the outside and soft on the inside. They also puffed up tall like they should be. I enjoyed them with straight out of the oven with sliced honey ham and smoked gouda cheese, while Red had his with salted butter and strwaberry ham. Both were delicious. If you have been wanting to try making your own biscuits at home, try this recipe. It’s simple and pretty forgiving–and still delicious. Happy eating!

Adapted from Baking: From my Home to Yours

Ingredients
2 cups all-purpose flour (or 1 3/4 cups all-purpose flour and 1/3 cup cake flour, I used the latter)
1 Tbsp. baking powder
2 tsp. sugar
1/2 tsp. salt
1 to 1 -1/4 cups heavy cream (I ended up using 1 -1/2 heavy cream)

Directions
Getting ready: Center a rack in the oven and preheat the oven to 425 degrees F. Get out a sharp 2-inch-diameter biscuit cutter (I used a glass, and it was fine), and line a baking sheet with parchment or a silicone mat.

Whisk the flour(s), baking powder, sugar and salt together in a bowl. Pour about 1 cup of the cream over the dry ingredients, grab a fork and start tossing the ingredients together. If necessary, add more cream, a spoonful at a time, until you’ve got a nice soft dough. Now reach into the bowl with your hands and give the dough a quick, gentle kneading – 3 or 4 turns should be just enough to bring everything together.

Lightly dust a work surface with flour and turn out the dough. Dust the top of the dough very lightly with flour and pat the dough out with your hands or roll it with a pin until it is about 1/2 inch high. Don’t worry if the dough isn’t completely even – a quick, light touch is more important than accuracy.

Use the biscuit cutter to cut out as many biscuits as you can. Try to cut the biscuits close to one another so you get the most you can out of this first round. By hand or with a small spatula, transfer the biscuits to the baking sheet. Gather together the scraps, working them as little as possible, pat out to a 1/2-inch thickness and cut as many additional biscuits as you can; transfer these to the sheet. (The biscuits can be made to this point and frozen on the baking sheet, then wrapped airtight and kept for up to 2 months. Bake without defrosting – just add a couple more minutes to the oven time.)

Bake the biscuits for 14 to 18 minutes, or until they are tall, puffed and golden brown. Transfer them to a serving basket.

Serving: Ideally these biscuits should go from oven to table and be served with cold sweet butter.

Storing: You can keep the biscuits in a plastic bag overnight and give them a quick warm-up in the oven the next day, but you won’t recapture their freshly made flakiness.

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