Cream Biscuits
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12
- 1 tablespoon kosher salt
- 2 tablespoons sugar
- 1 1/2 tablespoons baking powder
- Carbohydrate 39 g(13%)
- Cholesterol 61 mg(20%)
- Fat 20 g(31%)
- Fiber 1 g(5%)
- Protein 6 g(11%)
- Saturated Fat 12 g(61%)
- Sodium 217 mg(9%)
- Calories 361
Preparation Preheat oven to 375°F. Whisk 4 cups flour and next 3 ingredients in a large bowl. Add butter; blend with your fingers until pea-size pieces form. Add 1 1/2 cups cream; stir until dough forms, adding more cream by tablespoonfuls if dry. Transfer to a lightly floured surface; roll to 3/4" thickness. Using biscuit cutter, cut into rounds. Repeat until all dough is used. Transfer biscuits to a parchment paper-lined baking sheet. Brush tops with cream and transfer to oven. Bake until golden brown, 25-30 minutes. Serve warm with Tomato and Crawfish gravies .
Preparation Preheat oven to 375°F. Whisk 4 cups flour and next 3 ingredients in a large bowl. Add butter; blend with your fingers until pea-size pieces form. Add 1 1/2 cups cream; stir until dough forms, adding more cream by tablespoonfuls if dry. Transfer to a lightly floured surface; roll to 3/4" thickness. Using biscuit cutter, cut into rounds. Repeat until all dough is used. Transfer biscuits to a parchment paper-lined baking sheet. Brush tops with cream and transfer to oven. Bake until golden brown, 25-30 minutes. Serve warm with Tomato and Crawfish gravies .
