Sweet Cream Biscuits

Last week, on Time Saving Tuesday, I mentioned that my in-laws spent a month with us this summer.  We had a wonderful time with them and did a couple of special things, but mostly just enjoyed having them here as part of our everyday life.  Fortunately (or unfortunately depending on how you look at it) they enjoy eating as much as we do!  It comes from the “Southern” gene, passed down from my mother-in-law’s side of the family.  My father-in-law acquired it after marrying his Southern Bride, although it didn’t take him long.  

We ate out several times, prepared some tasty dinners and had WAY more dessert than any six people should be allowed.  We started off the evening they arrived with Strawberry Pie, which will hopefully be blogged at some point.  The crust shrank down into the pan so it didn’t look good, but it still tasted great.  

A couple of days later Blue Bell Ice Cream went on sale for $3.99…quantity UNLIMITED!

Way before the ice cream was gone Grandma made us Strawberry Shortcake using these Sweet Cream Biscuits.   One (but not the last one) of her recipes we HAD to have while they were here.  Today’s recipe is for the Sweet Cream Biscuits, tomorrow I’ll share with you our family’s version of Strawberry Shortcake.

Here’s the Recipe:

• 2 c. all purpose flour (White Lily)
• 1 T. baking powder
• 3 T. sugar
• ½ tsp. salt
• 1 stick butter, chilled
• 2/3-3/4 c half and half or cream

Preheat oven to 425 degrees

Line a baking sheet or jelly roll pan with parchment paper

Combine flour, baking powder, sugar, and salt.

Cut butter into approx. 8 pieces.

Cut in butter with pastry blender or fork until mixture resembles coarse meal 

*It’s OK to have pea size chunks of butter

Make a well in the center (like a whole for the cream to go in)

Pour cream into well then with a fork, stir in cream just until dough is moist.

Don’t overwork – will cause short cake to be tough

Let dough rest a minute or so

Turn dough out on lightly floured surface

Knead several times until it holds together

Again, don’t overwork

Gently pat dough into rectangle about 3/4 inch thick

Cut into approximately 8 biscuits with a 3 inch cutter

or in our case…a small Christmas glass…oops!

Place about 1-2 inches apart on prepared baking sheet

Brush with a little cream and sprinkle with sugar.

Bake at 425 degrees for 10-15 minutes

Don’t let them get too brown

Cool completely on wire rack

Sweet Cream Biscuits

2014-07-12 16:45:27

Serves 8

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Prep Time

15 min

Cook Time

20 min

Prep Time

15 min

Cook Time

20 min

Ingredients

1. 2 c. all purpose flour
2. 1 T. baking powder
3. 3 T. sugar
4. ½ tsp. salt
5. 1 stick butter, chilled
6. 2/3-3/4 c half and half or cream

Instructions

1. Combine flour, bp, sugar, and salt.
2. Cut butter into approx. 8 pieces.
3. Cut in butter with pastry blender until mixture resembles coarse meal (ok to have pea size chunks of butter)
4. Make a well in the center.
5. With a fork stir in cream just until dough is moist. Don’t overwork.
6. Let dough rest a minute or so.
7. Turn dough out on lightly floured surface.
8. Knead several times until it holds together.
9. Gently pat dough into rectangle about ¾ inch thick.
10. Cut into approximately 8 biscuits with a 3 inch cutter.
11. Brush with a little cream and sprinkle with sugar.
12. Bake at 425 degrees for 10-15 minutes. Don’t let them get too brown.

By Elaine Carr

O Taste and See https://otasteandseeblog.com/