Cream Biscuits

Step 1

Two baking times are given depending upon how you like your biscuits. Preheat

Step 2

For a softer top and bottom preheat the oven to 350° F.

Step 3

For a crisper top and bottom, preheat the oven to 450°F.

Step 4

Place the flour, baking powder, salt and sugar if using in a mixing bowl.  Blend together.

Step 5

With the machine running, pour the cream in a steady stream.  The dough should be somewhat sticky.  If it is not, add more cream.

Step 6

On a lightly floured surface, knead the dough 5 or 6 times to bring together, then pat or roll the dough to about 3/4 inch thick.  Cut out desired shape and size. I used a 2 3/4" round cutter.   Re-roll as necessary. Place on a parchment lined sheet and bake as directed below.

Step 7

Cut the out in desired shape and size. I used a 2 3/4" round cutter.   When cutting the biscuits cut straight down and bring it straight up. Do not twist it or the biscuits will be lopsided. Re-roll as necessary. Place on a parchment lined sheet and bake as directed below.

Step 8

If you bake the biscuits at 350 degrees for 15 to 18 minutes they will have a softer top and bottom.

Step 9

If you bake them at 450 degrees for 8 to 10 minutes they will have a browner and crisper top and bottom.

Step 10

The biscuits are best served warm from the oven but will keep for a couple of days under a cover.

Step 11

Unbaked biscuits can be frozen and then stored in a freezer bag to be baked off as needed. They can also be frozen baked and stored in a freezer bag. Thaw at room temperature then refresh in a 350°F oven for 10 to 12 minutes. Serve warm.