Cream Biscuits

These fluffy biscuits are so easy to prepare and bake, you'll wonder why you don't make biscuits more often.

Unlike scones, biscuits don’t contain eggs. As the name indicates, cream biscuits are made with cream—heavy cream that is, which provides the fat for these delicious biscuits. When making biscuits, it’s important not to overwork them so they get their typical fluffy texture. Knead them just as much as needed so the mixture holds together.

Traditionally, biscuits are round, but if you don’t own a biscuit cutter, it is better to cut your biscuits into squares with a large, sharp knife instead. Using a glass or a cup instead of a biscuit cutter is not the best option because the rounded rim can squish the sides of the biscuits, whereas the sharp edges of a biscuit cutter cuts right through. The result are biscuits that won’t rise as well and come out flat. The advantage of cutting the dough into squares is also that you don’t have any scraps that need to be reassembled.

Biscuits are best when served while still warm. You will likely not have any problem eating them fast because they are so good,

The biscuits can be served sweet or savory. For breakfast or brunch, top them with your favorite jam or preserves, or use them in a Southern sausage gravy breakfast. How about sausage and biscuit sandwiches for lunch? Or you can serve them like dinner rolls with a hearty stew or soup, with the butter on the side.

Besides biscuits, you can also use this mixture as a topping for potpie or to make strawberry shortcakes.