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Cream Biscuits at eat.this.food.

Cream Biscuits


Mimi introduced me to these! If you love buttermilk biscuits but don’t have the time or energy to cut butter into flour, these are your answer! These are so moist and delicious and a breeze to make!


  • 2 cups unbleached all-purpose flour , plus extra for the counter
  • 2 teaspoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon table salt
  • 1 ½ cups heavy cream


  1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line baking sheet with parchment paper.
  2. Whisk together flour, sugar, baking powder, and salt in medium bowl. Stir in the cream with a wooden spoon until dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.
  3. Shape the dough into a 3/4-inch-thick circle. Following illustrations below, cut biscuits into rounds or wedges. Place rounds or wedges on parchment-lined baking sheet. (The baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hours.) Bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking.

Recipe from The New Best Recipe

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