Cream Biscuits

 



1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/8 teaspoon baking soda

2 teaspoons sugar

1/2 teaspoon salt

1 cup heavy whipping cream, warmed to 95–100°F

*Optional (Regatta’s version): Increase sugar to 2 Tablespoons and add 1/2 teaspoon cinnamon.


Drop Style:

Preheat oven to 425°F. Line a baking sheet with parchment paper, lightly grease a baking sheet, or use a greased cast-iron pan.

In a large bowl, whisk together the dry ingredients. Add the warmed cream and stir just until moistened and combined; do not overmix.


Drop method options:

Option 1 (spoonfuls): Drop dough by heaping spoonfuls or about 1/4-cup portions, spaced about 1 inch apart. Biscuits may touch slightly.

Option 2 (measuring cup): Using a 1/3-cup measuring cup sprayed with cooking oil, scoop dough and drop straight onto the prepared pan. Reshape gently if needed and spray the cup between scoops.

Bake until the bottoms are golden brown, about 12 minutes. Serve warm.


Rolled and Cut Style:

Preheat oven to 425°F. In a medium bowl, stir together the dry ingredients, 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 knead 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 12 minutes, or until golden brown.


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