Best Southern Cream Biscuits Recipes

SOUTHERN CREAM BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Combine flour, baking powder, salt, and baking soda in the bowl of a food processor; pulse to mix. Drop cold cubes of butter into the dry mix and pulse just until mix comes together and forms a ball, about 4 to 5 times; do not overmix.
• Use a butter knife or sturdy rubber spatula to pry the dough out of the food processor and turn it onto a well-floured surface; dough will be very sticky. Don't use your fingers! They're too hot and will start melting the butter.
• Sprinkle a little flour on top of the dough and gently knead until it comes together into a ball, about 4 to 5 times. Be gentle and do not overwork the dough; you are developing flaky layers and not really mixing it at this point. Gently shape dough into a rectangle and pat to a 1 1/2-inch thickness.
• Use a non-serrated knife to cut dough into 6 square biscuits. Place on the prepared baking sheet so squares are just touching.
• Bake in the preheated oven until golden brown on top, about 10 minutes. Remove from the oven and cool on a wire rack. Break biscuits apart just before serving.

SOUTHERN CREAM BISCUITS

Steps:

• Preheat oven to 500 degrees.
• In a medium bowl, stir together flour, sugar and cream until the dough forms a ball.
• Turn the dough out onto a surface dusted with additional flour.
• Fold the dough in 1/2 and kneed 5 to 7 times, adding just enough flour to keep dough from sticking to your hands.
• Gently roll out dough to 1/2 inch thickness.
• Using a 3-inch biscuit cutter coated with flour, cut dough into biscuits.
• Place on baking sheet coated with cooking spray, leaving at least 1-inch between each biscuit.
• Bake for 10 minutes, or until golden brown.

SOUTHERN ESSENTIALS: RUSTIC SOUR CREAM BISCUITS

Steps:

• 1. PREP/PREPARE
• 2. What is brewer's yeast? Before I answer that question (thank you for asking), yeast does more than make breads, piecrusts, and pizza dough's rise. It imparts a complex set of flavors to the dough... an almost Unami flavor to anything it is used in. Brewer's yeast gives you all of those yummy complex flavors, but the yeast has been essentially killed, so it will not rise. Sometimes you want those flavors, but you do not want the rise. And, that is why we are using brewer's yeast. The basil is there for a bit more of an earthy flavor.
• 3. These biscuits can be made in a stand mixer, or just using your hands. Up to you.
• 4. Gather your ingredients (mise en place).
• 5. Place a rack in the middle position, and preheat the oven to 425f (220c).
• 6. Add the dry ingredients to a mixing bowl, and whisk together.
• 7. Place the wet ingredients together into a small bowl, or measuring cup, and whisk until combined.
• 8. If you are using a stand mixer, use the paddle attachment.
• 9. Pour the wet ingredients over the top of the dry ingredients, and mix until combined.
• 10. Chef's Note: If the dough is dry, and does not come together, add more heavy cream, a tablespoon at a time, until it pulls together, but is not sticky.
• 11. Remove from bowl and place on a flour-dusted surface and knead until just combined. Do not over knead the dough. Then shape dough into a square that is about 1-inch (2.5cm) thick, and cut into rough squares; as big, or as small as you prefer.
• 12. Place on a parchment-lined baking sheet.
• 13. For added flavor, brush the tops with some melted butter.
• 14. Place in the preheated oven, and bake until golden brown, about 16 - 18 minutes.
• 15. PLATE/PRESENT
• 16. Serve while nice and hot with your favorite items. How about scrambled eggs, and bacon. Enjoy.
• 17. Keep the faith, and keep cooking.