Whipping Cream Biscuits and More
Have you ever heard of Whipping Cream Biscuits? I had not. I’ve heard of Baking Power biscuits, Buttermilk Biscuits, Flaky layer biscuits (from a tube) but never Whipping Cream Biscuits. I guess they are also called just Cream Biscuits if you want to shorten the name.
Photo from Julia’s Simply Southern
Where did I hear about them you ask. Well as a retired person I have time to indulge in one of my favorite pass times- reading. Currently I’m reading Robert B. Parker’s Spenser series.
You may remember a 1980’s TV show called Spenser for Hire. Robert Urich played Spenser, a Boston based gum shoe who played fast & loose with the law in order to catch the bad guys. Spenser is an enlightened thug who enjoys cooking and quoting poetry. He is consider a wise guy even though his comments are kind of lame at times.
Spenser works with Hawk, played by Avery Brooks. I always loved the Hawk character. But I digress, I heard about Whipping Cream Biscuits in one of the early Spenser novels. Spenser mentions making them for his breakfast and it made me curious. I needed to try them.
Whipping Cream Biscuits the Recipe
Light, airy and slightly sweet. Very Tender and delicate
Ingredients
- 2 C All purpose flour
- 1 Tbs. plus 1/2 Teaspoon Baking Powder
- 1/4 tsp. Salt
- 1 Tbs. granulated sugar
- 4 Tbs. Butter, Chilled and cut in cubes
- 1 C plus 1 tablespoon Heavy Whipping Cream
Instructions
- Preheat oven to 425 F
- In mixing bowl combine flour, baking powder , salt and sugar together
- Next, cut the butter into the flour mixture until crumbly
- Add Heavy Whipping Cream to flour mixture stirring just until combined.
- Lightly flour your work surface and turn dough out
- Use your hands to press out dough to about 1/2 inch thickness. Fold into thirds then press out again. Repeat fold once more then press dough for cutting.
- Using a Biscuit Cutter, press straight down (do not twist) to cut each biscuit. Place the biscuits on a parchment lined baking sheet
- Bake 12-15 minutes until light golden brown on top
- Brush top with melted butter if desired.
My Results
Photo credit- Deb Neumann
I made extra large biscuits because I planned to use them to make bacon, egg and cheese breakfast sandwiches and wanted the eggs to fit without falling over the sides of the biscuits. I don’t think these biscuits were the best choice for that. They came out super soft and and light as advertised with a very nice rise. The sugar gave them just a hint of sweetness but they just didn’t hold up to the task of the sandwich. They crumbled too easily. Tasted great but kind of messy. However they are absolutely the best with butter and jam or honey or for strawberry shortcake.
Photo Credit Deb Neumann
Sorry for the fuzzy photos. I used my call phone and those pics are always a little out of focus.
