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Cream biscuits

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Cream biscuits

Pat Hammond | Oct 20, 2003 02:33 PM

I was drawn to this biscuit recipe by the ingredients:

2 cups AP unbleached flour
2 t sugar
2 t bakingpowder
1/2 t salt
AND 1 1/2 cup heavy cream

The dough was a dream to work with. Baked them at 425 until golden. For one thing, they needed more salt, but something about the consistency just isn't right. At first bite, they taste like an unsweet shortbread cookie, but then as I chewed, it got doughy and pasty.

Is this how they usually turn out? Did I overwork the dough? I'm not much of a baker.

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