Cheddar and Dill Cream Biscuits

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I still had half a carton of heavy cream sitting in the fridge leftover from the ganache for my chocolate cupcakes. It kills me to waste cream, butter or chocolate even when the stuff I make sometimes ends up in the trash anyway. I just can’t throw out straight cream, butter or chocolate. Since I wasn’t up for the caloric overkill of whipping cream pound cake I made these cream biscuits from ATK. I threw in some cheddar and dill for some savoury goodness.

The dry.
Pour in the heavy cream
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Stir until it comes together with a spatula, but don’t over do it.
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Knead lightly until it comes together into a ball. I like to do this over saran wrap so clean up is easy.
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Squish down and cut into squares. I like squares because there are no scraps to deal with. Plus, I don’t have biscuit cutters 🙁
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I can never help picking at something warm. So the rise wasn’t so great, but the texture was really nice and soft, something I would have expected considering it was made with heavy cream.
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Cream Biscuits
America’s Test Kitchen’s Revised Cookbook Chock Full Of Recipes

These are very simple, made with flour, sugar, baking powder, salt, and heavy cream — NO butter or Crisco.

2 cups (10 oz) all purpose flour, plus extra for the counter
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cup heavy cream

1. Adjust an oven rack to the upper middle position and heat the oven to 450 degrees. Line a baking sheet with parchment paper. Whisk the flour, sugar, baking powder, and salt together in a large bowl. Stir in the cream with a wooden spoon until the dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.

2. Pat the dough into a ¾-inch thick circle. Cut the biscuits into rounds using a 2 1/2-inch biscuit cutter or 8 wedges using a knife. Place the biscuits on the parchment lined baking sheet. Bake until golden brown, about 15 minutes.

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