Thursday, April 17, 2008

Cream Biscuits

This biscuit recipe comes from "Bon Appetit" Magazine and is very rich and good. It uses both cream and half and half. these biscuit can be made up to 4 hours ahead and then rewarmed on cookie sheet, in a 375 degree oven for 5 minutes.
  • 4 1/2 cups unbleached flour(I prefer King Arthur or Pillsbury)
  • 2 Tablespoons baking powder (see recipe for homemade at bottom)
  • 1 Tablespoon coarse Kosher salt
  • 3/4 cups(1 1/2 sticks) chilled unsalted butter, cut in 1/2 inch cubes
  • 1 1/2 cups heavy whipping cream
  • 3/4 cup Half and half

Preheat oven to 450 degrees(I prefer 425 degrees in my oven). Combine flour,baking powder and salt in a large bowl and stir to mix. Add butter cubes and rub in with fingertips until mixture resembles coarse meal. Add cream and half and half and stir with fork just untilmixture is moistened and begins to clump together.Turn dough out on floured surface and knead gently, just until dough holds together about 6-8 kneads. Roll into a circle 1/2 inch thick and cut with 2 1/2 inch cutter, dipped in flour. ALWAYS CUT STRAIGHT DOWN AND DO NOT TWIST CUTEER AS THIS SEALS THE EDGES OF THE BISCUIT, AND IT WILL NOT RISE PROPERLY. Place biscuits on ungreased cookie sheets and bake for 14 minutes. If baking both sheets at once, trade racks half way thru so biscuits don't get too done on top or bottom. Biscuits should be light golden brown. this recipe can be down in a food processor but be very careful not over process!!! Use a light hand on the button!! Makes about 2 dozen (Can cut recipe in half)

HOMEMADE BAKING POWDER Why homemade?! Because it does not contain the chemicals and preservatives that go into commercial baking powder!! - Sift 1/4 cup cream of tartar and 2 Tablespoons baking soda, 3 times into a small bowl. Store airtight at room temperature. Lasts about a month . Homemade baking powder may clump after being stored, so just resift as needed. Use in the same proportions as commercial

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