Cream Biscuits
From the Merrill Stubbs collection
| Yield | 12 biscuits |
Introduction
According to The Fannie Farmer Cookbook, this recipe was used at James Beard’s summer cooking classes in Seaside, Oregon. The truth is, I don’t really care where they originated, only that they are both the best and the easiest biscuits I have ever come across.
Ingredients
| 2 | cups flour | |
| 1 | tsp. kosher salt | |
| 1 | Tbsp. baking powder | |
| 1 | tsp. sugar | |
| 1 to 1½ | cup heavy cream | |
| ~ | Melted butter |
Steps
- Preheat the oven to 425 degrees. Combine the flour, salt, baking powder, and sugar in a mixing bowl, stirring with a fork to blend. Slowly add the cream, stirring constantly, until the dough holds together.
- Knead gently on a lightly floured surface for about 1 minute. Pat the dough into a ½-inch thick round, and cut into 12 wedges. Arrange the wedges 2 inches apart on an ungreased baking sheet and brush the tops with melted butter.
- Bake for 12 to 15 minutes, until lightly browned. Serve warm.
Notes
Read Merrill Stubbs’ essay about cooking for friends.
This content is from the Merrill Stubbs collection.