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Simple Cream Biscuits

So, you probably know that if you beat heavy cream long enough it turns into butter, right? I have a scone recipe on my site called “simple cream scones” and basically, they use heavy cream and just a little butter, vs lots of butter and some milk (equal amounts of fat, though). These biscuits are the same idea. I love using up what I have on hand so if I’m making scones or biscuits and I have leftover heavy cream, this is a recipe I need to have on the ready.

For me, biscuits are the best thing to have with chili or soup. I bring meals to people in my church and sometimes, when I know I have a few coming up I’ll make a double batch of soup and freeze it in containers. I’ll thaw what I need and bake off some biscuits to send along – easy.

Simple Cream Biscuits

Makes 8

2 c. all purpose flour

1 tbsp. baking powder

3/4 tsp. kosher salt

1 1/4 c. heavy cream

4 tbsp. melted, unsalted butter, divided

  1. Preheat oven to 425 and line baking sheet with parchment or Silpat.
  2. In a medium bowl, whisk flour, baking powder and salt. Heat 2 tbsp of the butter till melted. Add cream to dry ingredients and fold to combine, then add butter and fold until just mixed.
  3. Spread some flour on countertop and scrape dough onto counter. Knead gently to bring together then pat into about a 10 in. round, 1 to 1 1/2 inches high.
  4. Cut into rounds using biscuit cutter or round drinking glass. Arrange rounds on prepared pan. Rearrange scraps until all dough is used (should have 8).
  5. Heat remaining two tbsp. butter until melted and brush on top of rounds.
  6. Bake for 13-15 minutes or until beginning to turn golden brown.
  7. Let cool slightly and serve with butter and jelly.