Subscribe via RSS

Cream Biscuits – The Best Biscuit to Risk It

Every year, you dream about putting out fresh, homemade biscuits on the holiday table; but fear of failure, and the convenience of those popping fresh tubes, makes it nothing more than an annual fantasy. Then, you found out about these cream biscuits.


Instead of cutting butter into the flour, we’re using butterfat-laced heavy cream, which not only makes the recipe fast and easy, but also produces a biscuit that’s light, moist, and flaky. To that end, try and get some self-rising flour. You can make your own (see below), but for whatever reason, the pre-mixed stuff seems to work better. 

As far as cutting goes, I don’t like to roll the dough too thin just to get more cuts. I do it about 5/8-inch thick, cut six nice biscuits, and then use the trimmings to get 4 or 5 more. You can get 12, but that depends on the exact size of your cutter. The nice thing about this dough is that re-rolling doesn’t seem to damage the texture.

If you do decide to raise your biscuit game this holiday season, maybe think about adding some chopped rosemary or sage to the melted butter. That would add some extra aromatic savoriness, not to mention make your kitchen smell really good. I hope you give these easy cream biscuits a try soon. Enjoy!


Ingredients for 10-12 Cream Biscuits:
2 cups self-rising flour (You can make you own by sifting together 2 cups of all-purpose flour with 1 tablespoon baking powder, and 1 teaspoon fine salt)
1 tbsp sugar
1 1/2 cups heavy cream
2-3 tbsp melted butter
Bake at 500 F. for 10 to 12 minutes, or until well-browned

Red velvet cheesecake

Print Page

Ingredients

For the base:

  • Packet of Oreo biscuits
  • 50g melted butter

For the filling:

  • 350g cream cheese
  • 150g caster sugar
  • 10g cocoa
  • 2 eggs
  • 2tsp vanilla extract
  • 30ml red food colouring

That’s goodtoknow

White cream gives a great contrasting compliment to this deep red cheesecake

Method

  1. Preheat the oven to 180C/350F/Fan 160C/Gas Mark 4. Grease a 22cm Springform round tin
  2. In a food processor blitz the Oreos in a food processor
  3. Pour over the melted butter and blitz again
  4. Press the biscuit and butter mix into the base of the tin. Bake for 10 minutes
  5. Whilst the base is cooling make the filling by beating the cream cheese until smooth
  6. Add the sugar and cocoa and continue to beat. Add the eggs one at a time and beat between each addition
  7. Mix through the vanilla and red food colouring
  8. Pour the cream cheese mixture over the caramel and bake for 45 to 55 minutes, or until the centre wobbles slightly
  9. Remove from the oven and allow to cool completely, which is at least 2 hours

By Bronya Seifert

Average rating

(2 ratings)

What do you think of this recipe? Leave us your comments, twists and handy tips.

×

Login with Facebook to save this recipe and start building your online Recipe Book

Login with Facebook

×

Login with Facebook to save this recipe and start building your online Recipe Book

Login with Facebook

×

Login with Facebook to save this recipe and start building your online Recipe Book

Login with Facebook

Garlicky Snow Pea and Shiitake Sauté

Garlicky Snow Pea and Shiitake Sauté

by Pam on October 1, 2014

One of my favorite flavor combinations is soy sauce with melted butter – it’s excellent on most any sautéed veggie or potato. I’ve been using this combination of vegetables since I was in college and I never get sick of it. I did a quick sauté of some shiitake mushrooms, snow peas, and garlic in a little bit of oil then right when they were finished I added some butter and soy sauce to the pan and mixed them until the butter was melted and the veggies were evenly coated with the soy/butter sauce. The veggies turned out flavorful and so amazing! My kids actually really liked these veggies and gobbled them right up. This recipe paired nicely with the Teriyaki Glazed Chicken Hindquarters[1] and Chow Mein[2].

Heat the olive oil in a sauté pan over medium heat. Add the shiitake mushrooms and cook, stirring occasionally, for 2-3 minutes. Add the snow peas and cook, stirring occasionally, for 3 minutes. Add the minced garlic and cook, stirring constantly for 1 minute. Add the butter and soy sauce and cook until melted and veggies are evenly coated with sauce. Add freshly cracked black pepper, to taste. Serve immediately. Enjoy.



Print[3]

Save[4]



Garlicky Snow Pea and Shiitake Sauté




Yield: 4

Cook Time: 8 minutes



Ingredients:

1 tsp olive oil
8 oz shiitake mushrooms, stems removed and sliced
6 oz snow peas
2 cloves of garlic, minced
1 tbsp butter
2 tbsp soy sauce
Freshly ground black pepper, to taste

Directions:

Heat the olive oil in a sauté pan over medium heat. Add the shiitake mushrooms and cook, stirring occasionally, for 2-3 minutes. Add the snow peas and cook, stirring occasionally, for 3 minutes. Add the minced garlic and cook, stirring constantly for 1 minute. Add the butter and soy sauce and cook until melted and veggies are evenly coated with sauce. Add freshly cracked black pepper, to taste. Serve immediately. Enjoy.



References

  1. ^ Teriyaki Glazed Chicken Hindquarters (www.gordon-ramsay-recipe.com)
  2. ^ Chow Mein (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)