"Super simple - just add cream!"
The making of Super Simple Cream Biscuits
I love recipes that are easily adaptable. One basic recipe that makes more than one thing.
It keeps everything simple. Like my recipe for Super Simple Scones.
Remove the dried fruits and nuts and you have the perfect sweet biscuit for Fresh Homemade Strawberry Shortcake.
Remove the sugar and these turn into perfect Super Simple Cream Biscuits.
One recipe. Three different super simple applications. All with delicious mouthfeel and great taste.
Last night I had a hankering for some old-fashioned fried chicken, and look out Colonel, I do make some really good fried chicken. If I do say so myself.
And I do.
So to go with, I wanted biscuits, and mashed potatoes, and chicken gravy ... oh my.
To keep from working too hard, I made these Super Simple Cream Biscuits. No cutting shortening in. Just use heavy cream.
And to make it even easier, I made them in the food processor. Add the dry ingredients, and give it a little whirl. Then with the machine running, add the cream and let it all come together...easy speasy...
Looks a little like thick mashed potatoes, doesn't it...
Turn on to a floured board or counter...This is another reason to love my granite counters
Knead it a few times then cut with a 2 inch biscuit cutter (or use a glass)
Place them spaced evenly on a parchment paper covered cooking sheet (or use a silpat silicon cooking liner)
Bake and VOILA
Super Simple Cream Biscuits
DO NOT TWIST YOUR CUTTER WHEN CUTTING OUT BISCUITS!
When you twist the cutter, you seal the edges of the biscuit and they do not rise the same in the oven. Another good trick is to cover them and put them in the refrigerator for a while to let them "chill", which is perfect for make ahead. And the final trick is...when kneading them, you can grate some butter into them and then they will be rich and deliciously buttered before you even bring them to the table.
So so good.
Super Simple Cream Biscuits
- 2 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 1//4 cups heavy cream plus more for brushing on top
- Heat the oven to 425°F (218°C). Lightly greese a baking sheet or line with parchment paper or a silicon mat.
- In the work bowl of your food processor add the flour, baking powder, salt, and sugar. Pulse briefly to mix.
- Pour the cream in through the chute using pulses until it is just mixed.
- Turn the dough onto a well-floured surface and fold it about 7 - 8 times. Pat into a circle or square, about ½ inch thick. Using a biscuit cutter, or glass, cut the dough into circles (you could also just cut it into squares) - DO NOT twist the biscuit cutter or glass. Place the biscuits on the prepared sheet about 2 inches apart. Brush a little cream on the top.
- Place in oven and bake for 12-15 minutes or until they have risen and are brown on top. Serve warm.
Ha ha, yes, well you know to make biscuits tender you have to add fat, usually cutting in shortening (blah) or butter (yum) so the heavy cream takes the place of those and makes the process so much more simple!
Heavy Cream? You know there's a health movement going on right now, right?! LOL... oh, okay... I'll give them a try! They look delicious!