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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Sweet Cream Biscuits Recipe

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This recipe for Sweet Cream Biscuits is from Good Eats, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups self-rising flour
2 tablespoons sugar
1 teaspoon vanilla
1 cup heavy cream
1 to 2 tablespoons whole milk
1 to 2 tablespoons butter, melted l, for brushing on top
Coarse white sparkling sugar or cinnamon-sugar, optional, for topping
Directions:
Directions:
Preheat the oven to 425 degrees; move a rack to the top third of the oven. Whisk together the flour and the sugar. In a separate bowl, whisk the vanilla into the cream. Make a well in the flour/sugar mixture, pour the vanilla and cream into the well, and stir until everything comes together. If there's dry flour around the sides and bottom of the bowl, stir in additional cream or milk until all the flour is moistened. Turn the dough onto a well­ floured work surface, sprinkle flour on top of the dough, and fold it over several times. Pat the dough into a 7 inch circle about 1/2 inch thick. Use a sharp biscuit cutter (2 1/4 inches is a good size) to cut rounds. Place them on an ungreased or parchment ­lined baking sheet. Brush the tops of the biscuits with melted butter and sprinkle with coarse sparkling sugar or cinnamon­ sugar, if desired. This is a nice touch if you're going to use the biscuits for shortcake. Bake the biscuits for 12 to 16 minutes, until they're golden brown. Remove the biscuits from the oven, and cool them right on the pan, or on a rack.
Personal Notes:
Personal Notes:
To make shortcake: Split the biscuits in half horizontally. Top each bottom half with berries or sliced fruit (and whipped cream, if desired). Add the top halves, and top with whipped cream.

 

 

 

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