What you will need:
- Mixing bowl
- Mixing Spoon
- Pastry knife
- Measuring spoons
- Measuring cups
- Baking sheet
- Silicone mat
- Oven mitts
- Metal cooling rack
- Apron
Cream Biscuit Recipe
Ingredients:
Directions:
Take the yeast out of the fridge and allow it to warm on the counter while you mix the dry ingredients (except for yeast) in a mixing bowl.
Take the butter out of the fridge and slice thinly into pieces then add it to dry mixture and cut in until crumbly.
Dissolve yeast in lukewarm water, then add it with the two cups of heavy whipping cream to the dry mixture and mix well.
Turn dough out onto a lightly floured surface (a cutting board or countertop will work) and knead a few times. Don’t overwork the dough or it will be tough. You can add a bit of flour if necessary.
Roll out to 1/2″ thickness and cut a cookie cutter or if you don’t want to look for one you can just use a water glass.
Put the biscuits into a bag and refrigerate for one hour to overnight.
Preheat oven to 400 degrees F.
Don’t remove biscuits from the refrigerator until the oven has reached the right temperature.
When the oven has reached the correct temperature place it on a cookie sheet and insert it into the oven.
Bake 15 minutes or until golden brown.
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Print Cream Biscuit Recipe
Cream Biscuit Recipe
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Cream Biscuits
Ingredients
- 5 Cups Organic All-Purpose Flour
- 1/4 Cup Raw Sugar
- 1 Tablespoon Aluminum Free Baking Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Sea Salt
- 1/2 Cup Organic Grass Fed Cold Butter (Keep it in the fridge until needed butter must be cold for it to work right)
- 2 1/4 Teaspoons Yeast
- 2 Tablespoons Lukewarm Water
- 2 1/4 Cups Organic Heavy Whipping Cream (Add cream until the consistency of dough, this may be more or less than this measurement.)
Instructions
Take the yeast out of the fridge and allow it to warm on the counter while you mix the dry ingredients (except for yeast) in a mixing bowl.
Take the butter out of the fridge and slice thinly into pieces then add it to dry mixture and cut in until crumbly.
Dissolve yeast in lukewarm water, then add it with the two cups of heavy whipping cream to the dry mixture and mix well.
Turn dough out onto a lightly floured surface (a cutting board or countertop will work) and knead a few times. Don't overwork the dough or it will be tough. You can add a bit of flour if necessary.
Roll out to 1/2" thickness and cut a cookie cutter or if you don't want to look for one you can just use a water glass.
Put the biscuits into a bag and refrigerate for one hour to overnight.
Preheat oven to 400 degrees F, don't remove biscuits from the refrigerator until the oven has reached the right temperature. When the oven has reached the correct temperature place it on a cookie sheet and insert it into the oven. Bake 15 minutes or until golden brown.
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