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James Beard’s Fluffy Cream Biscuit Recipe

James Beard’s Fluffy Cream Biscuit Recipe

Everyone loves a warm, buttery biscuit. This James Beard’s Fluffy Cream Biscuit Recipe is a classic. It is very simple to bake at home. You will learn how to make James Beard’s Fluffy Cream Biscuit Recipe today.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 10
Calories 215 kcal

Equipment

  • Large Mixing Bowl
  • Measuring cups
  • Baking Sheet
  • Biscuit Cutter
  • Pastry Brush
  • Parchment Paper
  • Wire Cooling Rack
  • Measuring Spoons

Ingredients
  

  • 2 cups ALL-PURPOSE FLOUR
  • 1 tbsp BAKING POWDER
  • 1 tsp SALT
  • 1 tbsp GRANULATED SUGAR
  • 1.5 cups HEAVY CREAM
  • 1 tbsp HEAVY CREAM for brushing

Instructions
 

Step 1:

  • Preheat your oven to 425 degrees now. Line your baking sheet with parchment paper. This ensures the biscuits do not stick.
  • Setting the temperature early is very helpful. A hot oven is key for rising. It makes the dough puff up quickly.

Step 2:

  • Sift your flour into the large bowl. Add the baking powder and the sugar. Sprinkle the salt over the dry mix.
  • Stir these dry ingredients with a whisk. This makes sure everything is well mixed. You want the powder spread evenly.

Step 3:

  • Measure the heavy cream in a cup. Pour it slowly into the flour mixture. Stir it gently with a large fork.
  • Do not mix the dough too hard. Stop when the flour is mostly wet. The dough should look a bit shaggy.

Step 4:

  • Dust a clean counter with some flour. Turn the dough out onto the surface. Gather it into a soft ball carefully.
  • Knead the dough very lightly three times. Too much kneading makes the bread tough. You want to keep it very light.

Step 5:

  • Pat the dough down with your hands. Make a square about one inch thick. Do not use a heavy rolling pin.
  • Using your hands keeps the air inside. This makes the biscuits much more fluffy. Aim for an even thickness throughout.

Step 6:

  • Dip your biscuit cutter into some flour. Press it straight down into the dough. Do not twist the cutter at all.
  • Twisting seals the edges of the dough. That stops the biscuits from rising high. Lift the cutter straight up every time.

Step 7:

  • Place the circles on your baking sheet. Keep them about one inch apart. They can touch slightly for softer sides.
  • Brush the tops with a little cream. This creates a beautiful and shiny crust. It adds a nice golden color.

Step 8:

  • Slide the tray into the hot oven. Bake them for twelve to fifteen minutes. Watch for a light brown color.
  • Remove them when they look golden. Let them rest for just one minute. Serve them while they are still steaming.

Notes

  • Use cold heavy cream for the best results.
  • Check the expiration date on your baking powder.
  • Do not overwork the dough at any point.
  • Keep the dough thick for a taller biscuit.
  • Measure your flour using the scoop and level method.
  • Avoid using a microwave to melt any butter.
  • Fresh flour makes a much better tasting biscuit.
  • You can add herbs for a savory twist.
  • The oven must be fully preheated before baking.
Keyword James Beard’s Fluffy Cream Biscuit Recipe