Friday, March 25, 2011

Foodie Fridays: Cream Biscuits

By food network

Cream Biscuits are the cheater's method for making biscuits.  There is no butter to cut or rub in -- the fat needed comes from the heavy cream.  As long as you remember not to over-mix or over-knead, these biscuits will come out light and airy every time.  They are quick to make and would be delicious with the Lobster Stew recipe from this week's Mystery Monday post.

Cream Biscuits

2 C. flour
2 tsp. sugar
1 tsp. salt
1 T. baking powder
1 cup heavy cream (approximate)

Sift together dry ingredients in a large bowl.  Gradually add enough cream to form a soft dough.  Knead lightly on a floured surface (handle gently to retain air pockets in dough needed for biscuits to rise).  Roll out 1/2- to 3/4-inch thick.  Cut into 2-inch rounds.  Arrange on an ungreased baking sheet, leaving a 1/2-inch space between each round.  Bake at 425 degrees 10-12 minutes until golden brown.  Makes 8 biscuits.

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