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Andiesenji’s Whipping Cream Biscuits




Source of Recipe


Andiesenji at eGullet.org


Recipe Introduction


I was looking to use up an excess of whipping cream after Thanksgiving 2018 and came upon a discussion of biscuits on eGullet.org. Andiesenji mentioned making these biscuits and they sounded so good. I tried them and found them ridiculously easy and very good. They are EXTREMELY tender biscuits with a tendency to crumble. I don’t think they would work very well for a biscuit sandwich, but they were perfect buttered to go with pot roast. I didn’t have self-rising flour, so I made up some with cake flour (the method is in the miscellaneous section). Andiesenji recommends mixing with a Dutch whisk.


List of Ingredients




1 c. heavy cream
2 c. self-rising flour
Melted butter [my addition]


Recipe



Heat oven to 400F.

Using a light hand, mix the cream into the flour. When it is still VERY shaggy, put on a floured board and delicately work it together. Lightly press to about 1/2-inch, fold over and press again to about 3/4-inch thick. Cut into biscuits and place on baking sheet, close together. Brush with melted butter and bake for about 20 minutes. Remove from oven and brush again with melted butter. Serve IMMEDIATELY!

Makes about 12 small biscuits.

CSO DIRECTIONS: Bake on convection 375F. for about 22 minutes.