Biscuits (made with sour cream and heavy cream)
Submitted by cooksgirl on July 31, 2003 at 12:10 pm

DESCRIPTION
Biscuits (made with sour cream and heavy cream)

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
I can't take credit for creating this recipe. It's from the cookbook, Farmhouse Cookbook, by Susan Herrmann Loomis. I have added a few additional instructions that I have used.

2 cups all purpose flour
1 tsp salt
2 tsp baking powder
1 TBSP sugar
1/2-1 cup heavy whipping cream
1/2 cup sour cream

Preheat oven to 425. Combine flour, salt, baking powder, and sugar in large bowl. In a 2 cup glass pyrex measuring cup whisk together the sour cream and 1/2 cup of the heavy cream. Slowly add to the dry ingredients, mixing lightly with fork. Gather dough together and if it doesn't come together, add more whipping cream until it does.

Dump out on lightly floured surface and knead 10-12 times until it is a cohesive ball. Pat out into rectangle shape that is about 3/4-1 inch thick and use a sharp biscuit cutter to push down but not twist each biscuit. Put close together on baking sheet. Bake until lightly browned, about 12-14 minutes.

1. I use the KA pastry fork to make these biscuits.
2. It is very important that the dough be wet enough. Don't be afraid to add more cream. I usually use the whole cup of cream. It can be a little wet because you will knead the dough on a floured board and it will pick up additional flour. Wetter doughs will yield moister biscuits.
3. It is very important to knead the dough until it comes together as a ball. This should really take the 10-12 kneads. It will not be shaggy like for drop biscuits or dry and crumbly.
4. Putting the biscuits close together, almost touching, helps them to rise taller and they have softer sides.
5. I use a biscuit cutter that is 2 inches in diameter. Smaller biscuits seem to taste better.
6. The dough should be close to 1 inch thick when you pat it out. This helps them be tall and fluffy on the inside.
6. I can get about 15-16 biscuits from this recipe.