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They rise very high and are quite impressive and are great at breakfast.

Biscuits with Whipping Cream

A rich, but very light biscuit made with white flour and whipping cream.

Ingredients

1 1/2 teaspoon sugar
2 cups white flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup unsalted butter, cut into 1/2 teaspoon-sized pieces and frozen
1 cup + 2 tablespoons heavy cream

Instructions

1. Mix dry ingredients together. Add butter, and blend either with an electric mixer or briskly with your fingertips, rubbing the dry ingredients with the butter until the butter is broken up into smaller pieces (about the size of peas).
2. Add heavy cream, and combine all ingredients with a fork until just moistened. Immediately turn out on a lightly-floured board, and knead about 10 times. It's OK that small lumps of butter are visible.
3. Roll out to 3/4 inch thickness and cut with a floured cutter, 2 inches in diameter, as close together as possible to minimize rerolling, or make square biscuits. Layer the leftover bits and pieces, knead together 2 or 3 times, pat out again, and cut out biscuit rounds again.

4. Place biscuits on an ungreased cookie sheet and bake at 425 degrees for 15 minutes, or until golden brown.

Cafe Beaujolais Cookbook