Directions: |
Directions:1. Preheat oven to 400 degrees.
2. Stir together flour, baking powder, salt and sugar in a large bowl.
3. Build a well in the middle of the dry mix, and add all the cream into the well. Using a large spoon, stir ingredients together working from the center out.
4. At some point you may need more liquid. One Volunteer should slowly start pouring the milk over the mixture while another Volunteer incorporates it into the mixture, using his/her hands.
5. The key here is a mixture that is not too runny (should NOT be like pancake batter). It should have a thicker consistency that holds its shape when scooped – like ice cream. Don’t over-mix the batter – ingredients should be mixed until just thoroughly incorporated.
6. Use the green-handled ice cream scoop to scoop out even amounts (drag against side of bowl for consistent portions) onto sheet trays lined with parchment paper. Place 4x6 per sheet pan. Regularly dunk scoop in pitcher of hot water to keep batter from sticking to it.
7. Bake in the oven until tops are golden brown, about 15-20 minutes. The oven has hot and cold spots so check several biscuits in different corners to make sure they are done. It’s better to overcook a few than undercook some (doughy). Rotate the trays half way during baking time to ensure the most even baking.
8. Take out of oven and place sheet pans on rolling rack to cool. Transfer to a container for serving on the line: 1 per guest. Remember to offer 2 jelly packets per guest. Please reuse pans and parchment. |
This recipe for Cream Biscuits is from