Cream Biscuits

Com­fort food — just add a roast chick­en and some green veg­gies. Some of what ever jam you put up this sum­mer is good too. Or is it’s still sum­mer, make extra and use them for short­cake.

Cream Biscuits

By Lara Har­riger Pub­lished: Octo­ber 31, 2012

  • Yield: 8 big ones (4 Serv­ings)
  • Prep: 10 mins
  • Cook: 15 mins
  • Ready In: 25 mins

Just that, big fluffy bis­cuits to load up with but­ter and jam.

Ingredients

Instructions

  1. Pre­heat oven to 425. (Yes, it counts this time.)
  2. Com­bine dry ingre­di­ents. Add cream, begin­ning with one cup and mix until a rough shag­gy mass. Add more cream as nec­es­sary until you can knead the dough.
  3. Knead for one min­ute. Roll out of pat into a rough square about 12 inch thick. Cut into 8 pieces.
  4. Bake at 425 for 15 min­utes.