James Beard’s Cream Biscuits


Lollie LOVES biscuits so for Valentine’s I made a batch of these cream biscuits.  This recipe has been on my "to try" list for quite a while and I am so glad I finally got around to it.

Outstanding in taste and super easy to prepare, these biscuits will make many more appearances at our table.  I will note that these biscuits are best eaten warm out of the oven or toasted the next day with jam for breakfast or for afternoon tea.

Despite my very loving biscuit gesture, Lollie announced "They’re good but I like the square ones from Hannaford better."  With righteous indignation, I declared "Whatever!  Do you know that there are children on this planet who have never even tasted a homemade biscuit?  Count your biscuit blessings child." 

Classic Cream Biscuits from adapted from Beard on Bread

2 cups flour 
1 Tbsp. sugar 
1/2  tsp. kosher salt
1 Tbsp. baking powder
1 to 1½ cup heavy cream
1 Tbsp. butter, melted

Preheat the oven to 425 degrees. Whisk the flour, sugar, salt, and baking powder together in a medium bowl.  Slowly add the cream, stirring constantly, until the dough holds together ( I used the full 1 1/2 cups)

Knead gently on a lightly floured surface for about 1 minute. Press the dough into a ½-inch thick rectangle.

Use a bench scraper or a sharp knife and cut the dough into 2-inch squares (Unless you are an exceptional presser, the end pieces will not be perfect squares).  Arrange the biscuits an inch apart on an ungreased baking sheet and brush the tops with the melted butter.  Alternatively, you could press the dough into a circle and cut wedges.  These would be great for summer berry shortcakes.

Bake for 10 to 12 minutes, until lightly browned. Serve warm.

For a wonderful piece written on James Beard from Gourmet, click here.

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