Post by Loupy on Feb 20, 2016 12:33:53 GMT -7
MELT-IN-YOUR-MOUTH CREAM BISCUITS
From: Lisa @ www.100daysofrealfood.com/
ADAPTED FROM JOY OF COOKING
I knew this recipe for Cream Biscuits was a hit when my daughter kept saying to me, “Why are these so good?” You gotta love a win like that in the kitchen! And not only are they good, but they are SO incredibly easy to make. Now if only I could just keep these on hand for more than a few hours, we’d be in good shape.
MAKES 16 BISCUITS
INGREDIENTS
2 cups whole-wheat pastry flour, plus extra for patting out the dough
2½ teaspoons baking powder
½ teaspoon salt
1¼ cups heavy cream
Milk for brushing the tops (optional)
INSTRUCTIONS
Preheat oven to 450 degrees F.
In a large bowl, use a fork to whisk together the flour, baking powder, and salt.
Pour in the cream and stir to combine just until the dry ingredients are moistened.
Pick up the dough with your hands and pat it down into one big square about ½ inch thick on a large baking sheet.
Use extra flour if necessary to keep it from sticking to your hands.
Cut the dough into 16 equal squares, and then spread them out on the baking sheet so they are all at least a couple inches apart.
Brush the tops with milk if desired (for browner tops).
Bake until a deep golden brown on the bottom, about 10 - 12 minutes.
Serve warm with butter and jam or store at room temp in an air-tight container.
From: Lisa @ www.100daysofrealfood.com/
ADAPTED FROM JOY OF COOKING
I knew this recipe for Cream Biscuits was a hit when my daughter kept saying to me, “Why are these so good?” You gotta love a win like that in the kitchen! And not only are they good, but they are SO incredibly easy to make. Now if only I could just keep these on hand for more than a few hours, we’d be in good shape.
MAKES 16 BISCUITS
INGREDIENTS
2 cups whole-wheat pastry flour, plus extra for patting out the dough
2½ teaspoons baking powder
½ teaspoon salt
1¼ cups heavy cream
Milk for brushing the tops (optional)
INSTRUCTIONS
Preheat oven to 450 degrees F.
In a large bowl, use a fork to whisk together the flour, baking powder, and salt.
Pour in the cream and stir to combine just until the dry ingredients are moistened.
Pick up the dough with your hands and pat it down into one big square about ½ inch thick on a large baking sheet.
Use extra flour if necessary to keep it from sticking to your hands.
Cut the dough into 16 equal squares, and then spread them out on the baking sheet so they are all at least a couple inches apart.
Brush the tops with milk if desired (for browner tops).
Bake until a deep golden brown on the bottom, about 10 - 12 minutes.
Serve warm with butter and jam or store at room temp in an air-tight container.
