WHIPPED CREAM BISCUITS RECIPE: HOW TO MAKE IT
-Linda Murrow, Aurora, Colorado samoussa a la viande hachee recettes.
Provided by: Taste of Home
Total time: 20 minutes
Prep time: 10 minutes
Cook time: 10 minutes
Yield: 5 biscuits.
|1 cup all-purpose flour|
|1-1/2 teaspoons baking powder|
|1/4 teaspoon salt|
|1/2 cup heavy whipping cream, whipped|
- Preheat oven to 425°. In a bowl, combine the flour, baking powder and salt. Stir in cream. Turn dough onto a floured surface; knead 10 times. Roll to 3/4-in. thickness; cut with a 2-1/4-in. round biscuit cutter. , Place on an ungreased baking sheet. Bake until lightly browned, 10-12 minutes. Serve warm.
Calories 173 calories, FatContent 9g fat (6g saturated fat), CholesterolContent 33mg cholesterol, SodiumContent 248mg sodium, CarbohydrateContent 20g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
BEST WHIPPED CREAM BISCUITS RECIPE – HOW TO MAKE WHIPPED …
Provided by: 177MILKSTREET.COM
Total time: 30 minutes
Cook time: 30 minutes
Yield: 8 biscuits
|283 grams (2 cups) all-purpose flour|
|1 1/2 tablespoons white sugar|
|2 1/2 teaspoons baking powder|
|¼ teaspoon table salt|
|1/4 teaspoon baking soda|
|2/3 cup heavy cream, plus more as needed|
|1/2 cup sour cream|
|4 tablespoons (½ stick) salted butter, chilled and cut into ¼-inch cubes, plus 1 tablespoon, melted|
- Heat the oven to 475°F with a rack in the middle position. Line a baking sheet with kitchen parchment. In a large bowl, whisk together the flour, 1 tablespoon of sugar, the baking powder, salt and baking soda.
In a second large bowl, use a whisk or electric mixer to beat the cream and sour cream to soft peaks; set aside. Scatter the butter cubes over the flour. With your fingertips, rub together until the butter is thoroughly and evenly dispersed in the flour.
- Add the whipped cream mixture to the flour mixture. Use a large rubber spatula to fold and press until large clumps form and no dry flour remains.
Use your hand to knead the dough in the bowl until it forms a shaggy mass, adding additional cream 1 tablespoon at a time, if needed.
- Turn the dough out onto a lightly floured counter and divide in half. Form each piece into a rough 5-inch square about ¾-inch thick.
With a bench scraper or chef’s knife, cut each square into 4 pieces. Evenly space the biscuits on the prepared baking sheet. Brush the tops with the melted butter and sprinkle with the remaining ½ tablespoon sugar.
Place the baking sheet in the oven and immediately reduce the temperature to 425°F. Bake until golden brown on top and bottom, 15 to 18 minutes, rotating the pan halfway through. Let cool on the baking sheet for 10 minutes.