Hurry-Up Biscuits
When I was young, my mom would make these biscuits with fresh cream she got from a local farmer. I don't go to those lengths, but the family recipe is still a real treat. —Beverly Sprague, Baltimore, Maryland
Ingredients
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 4 teaspoons sugar
- 1 teaspoon salt
- 2 cups heavy whipping cream
Reviews
First and foremost, I would make recipe again but since I live alone would cut recipe in half. Extremely easy for a home baker, very tasty, not heavy as some biscuits tend to be, didn't taste bitter too me, batter was very stiff so added little extra heavy cream, and used little less than 1 teaspoon of salt. BUT they took 40 minutes to bake -- at 20 minutes, bottoms were not golden brown and still mushy inside. I use my Breville Countertop Oven for everything I either bake or roast and never expected to bake them an extra 20 minutes. I also used Air Bake Cookie sheets for other biscuits I tried and for all my cookies without having to bake those items an extra 20 minutes. I even rotated sheets halfway through 20 minutes because cookie sheets were close in the oven. I also looked at photo again thinking I made them too large, but size was OK. Just frustrating. Next time, I plan to knead them as one baker suggested -- add 2 tablespoons of unsalted melted butter, and use biscuit cutter. Or even try using half and half as another baker mentioned. I have never used Self Rising Flour but recently purchased some -- I plan to try that suggestion as well. Either way as I stated above, I would definitely make them again.
I'm always trying our new recipes, and this is by far the easiest biscuit recipe I've ever tried. I kneaded them and made them into patties. They looked similar to the biscuits in the photo, and my husband said they were tasty. I thought they were a tad salty, and salt was in the recipe. Has anyone substituted soda for the salt?
You can make these even more quickly by using self-rising flour in place of the flour, salt and baking powder. Add sugar if you must, although I don't usually use it. To make them lower in fat and calories substitute half and half for the whole cream. I actually prefer them this way. The whole cream seems too rich for me, especially as I'm going to butter them anyway.
I found that if a older recipe calls for “Butter” that is what you should use. I have tried to tweak a few recipes by using margarine or (what I would call fake “healthy version” of butter. I have thrown out slots of baked goods because the recipe DID NOT turnout right. If a recipe calls for Butter, then use Butter. I always use regular Butter; but a person can use unsalted if they want. Every time I used it the taste wasn’t there.
All you need to say is heavy cream and I'm there. My grandmother made these, so did my mom and I do also. The only difference is my recipe calls for 2 Tb melted butter. I noticed one reviewer mentioning they were bitter, I have no idea why that would be.
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I've made this numerous times! It's my go-to recipe. Thank you so much, I absolutely love it.
I use self-rising flour in my cream biscuits all the time and I use self-rising flour all the time to knead them and my biscuits are never bitter. They are delicious.
These biscuits are quick and easy, but have very little flavor. I even added a little honey and topped with melted margerine, as suggested by one of the 5 star reviewers, but that didn't help. I won't make this recipe again as it is a waste of so much heavy cream.
I learned how to make these biscuits years ago. I like to knead mine for 30 seconds or so, pat the dough into a circle and cut. To make them even quicker, use an equivalent amount of self-rising flour instead of regular flour and omit the remaining dry ingredients, except the sugar. If you're going to use self-rising flour and decide to knead the dough, use regular flour to knead, otherwise the biscuits will taste bitter.