Instead of cutting butter into the flour, we’re using butterfat-laced heavy cream, which non solely makes the recipe fast in addition to easy, but also produces a biscuit that’s light, moist, in addition to flaky. To that end, endeavor in addition to teach about self-rising flour. You tin brand your ain (see below), but for any reason, the pre-mixed materials seems to operate better.
As far every bit cutting goes, I don’t similar to gyre the dough likewise sparse simply to teach to a greater extent than cuts. I practice it almost 5/8-inch thick, cutting half-dozen prissy biscuits, in addition to and then exercise the trimmings to teach iv or five more. You tin teach 12, but that depends on the exact size of your cutter. The prissy affair almost this dough is that re-rolling doesn’t appear to harm the texture.
If you lot practice determine to enhance your biscuit game this vacation season, perhaps mean value almost adding about chopped rosemary or sage to the melted butter. That would add together about extra aromatic savoriness, non to cite brand your kitchen aroma actually good. I promise you lot hand these slowly cream biscuits a endeavor soon. Enjoy!
Ingredients for 10-12 Cream Biscuits:
2 cups self-rising flour (You tin brand you lot ain past times sifting together ii cups of all-purpose flour amongst i tablespoon baking powder, in addition to i teaspoon fine salt)
1 tbsp sugar
1 1/2 cups heavy cream
2-3 tbsp melted butter
Bake at 500 F. for 10 to 12 minutes, or until well-browned
2-3 tbsp melted butter
Bake at 500 F. for 10 to 12 minutes, or until well-browned
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