After making quiche last week I had half a bottle of cream left over. Combine that with a recent craving for biscuits and I hoped that cream would make a suitable substitute for buttermilk. Little did I know there was a whole category of cream biscuits. From one of my favorite food blogs to Paula Deen to one of my favorite cookbooks – they all had recipes for cream biscuits. Buttermilk biscuits are more flaky and buttery, whereas these biscuits, are more savory and dense like a scone. As is, they are blank canvases for any flavor you want to add (similar to the pretzels from a couple weeks ago). You could easily stir in fresh herbs, cheese or fruit to add a little punch!
Source: Baking Illustrated
2 cups flour
2 tsp. sugar
2 tsp baking powder
1/2 tsp. salt
1 1/2 cup cream
Preheat oven to 400 and line baking sheet with parchment paper
- Whisk together flour, sugar, baking powder and salt.
- Add 1 1/4 cup cream to flour mixture and stir with a wooden spoon until dough forms. Turn dough out onto floured surface and knead for about 30 seconds. If there are floury bits left in the bowl, add remaining cream, 1 tablespoon at a time. Once you’ve created this mixture, add it to the kneaded dough.
- Form dough into round disk, 3/4-inch thick. Cut dough into wedges or circles. Place biscuits on parchment paper
- Bake 12-15 minutes, or until tops turn a golden brown