Sunday, March 7, 2010

Fluffy Sweet Cream Biscuits

I have made lots of biscuits in my day and they all require cutting the fat into the flour . This recipe is very different in that there is no use of shortening or butter in the dough. Todays recipe comes from Melanie at my kitchen cafe . 
This is the absolute perfect light and  fluffy biscuit that left the whole family wanting more. Because it was a new recipe I made a single batch. When I make them again , a double batch is definitely in order.

Cream Biscuits (Printable Version)
*Made about 10-12 biscuits

3 tablespoons melted butter
2 cups all-purpose flour, plus more for dusting the surface
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar (optional)
1 1/2 cups heavy cream

Preheat the oven to 425°F. Line a baking sheet with parchment paper. Sift two cups flour, the baking powder, salt and (if using) sugar into a large bowl. Fold in 1 1/4 cups cream. If the dough is not soft or easily handled, fold in the remaining 1/4 cup cream, little by little.

Turn the dough onto a floured surface, mound it into a ball and, using your hands, gently press it to a thickness of about 3/4 inch. It does not need to be completely smooth across the top. Cut into rounds, 2 1/2 inches in diameter. Gather dough scraps and continue to make rounds. Place the biscuits on a baking sheet lined with parchment paper or a silpat liner. Brush the tops with the remaining butter. Bake until golden, 12 to 15 minutes. Serve immediately, or flash freeze* for future use.

*To flash freeze, place the biscuits on a lined baking sheet and place in the freezer until completely frozen (about 1-2 hours). Once frozen, the biscuits can carefully be placed in a ziploc bag and removed for baking as needed. Biscuits can be baked straight from the freezer, and additional few minutes baking time will be needed, usually around 3 to 5.

**** I cut my biscuits in squares there is no need to re -roll and no waste

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