Whipped Cream Biscuits Recipes

WHIPPED CREAM BISCUITS

Steps:

• 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.

WHIPPED CREAM BISCUITS

Steps:

• Mix ingredients together with a fork just until moistened.
• Drop by tablespoons onto sprayed cookie sheet.
• Bake in preheated oven at 450 degrees for 10- 12 minutes.

CREAM BISCUITS

Steps:

• Sift the flour, baking powder, salt and sugar into a bowl. Add heavy cream to make a light dough. Pat or roll 1/2 inch thick. Cut into rounds with a floured cutter 1 to 2 inches in diameter. Place on baking sheet. Bake in a preheated at 450 degree oven 12 to 15 minutes, or until light and brown.

WHIPPED CREAM BISCUITS

Steps:

• Whip cream until it forms soft peaks. Add flour. Mix. Drop by tablespoonful onto ungreased cookie sheet.
• Bake at 375°f for about 10 minutes, or until light brown.

WHIPPED CREAM BISCUITS

Steps:

• 1. Heat oven to 450 degrees.
• 2. Mix baking mix and whipping cream until soft dough forms. Turn onto cloth-covered board well dusted with baking mix. Gently roll in baking mix to coat; shape into ball. Knead 10 times. Roll or pat 1/2 inch thick.
• 3. CUT with 2-inch biscuit cutter dipped in baking mix. Place about 1 inch apart on ungreased cookie sheet. Bake until golden brown, approximately 10-12 minutes.
• 4. Serve with butter and/or your favorite jelly, honey or other condiment.
• 5. DO-AHEAD TIP: Before baking, biscuits can be cut with cutter, covered and refrigerated up to 4 hours.

WHIPPED CREAM BISCUITS

Steps:

• Heat the oven to 400F and get out a large, light-colored baking sheet.
• Sift the flours, sugar, baking powder, and salt into a large mixing bowl. Set aside. Using an electric mixer, beat the heavy cream in a medium-size bowl until it thickens, but not enough to hold soft peaks. Make a well in the dry ingredients, then pour in the cream. With a wooden spoon, stir briskly just until the dough coheres.
• Turn the dough out onto a lightly floured work surface. With floured hands, knead the dough 3 or 4 times, then pat 3/4 to 1 inch thick.
• Using a 2-inch biscuit cutter, cut the dough into rounds and transfer them to the baking sheet, leaving room between them. Gather the dough scraps and cut them into rounds as well.
• Bake the biscuits until light golden brown, about 15 to 17 minutes. Transfer the biscuits to a cloth-lined basket and serve as soon as possible. Makes about 12 to 14 biscuits.