Homemade biscuits made with heavy whipping cream and dipped in butter.
Butter Dip Whipping Cream Biscuits
These are the biscuits I made to go with my post for Cream Biscuit Strawberry Shortcakes, but they are such a lovely biscuit all on their own, that I wanted to plant them in a place of their own. The only difference is those have sugar and these do not.
A cream biscuit is simply one that replaces the usual fat of lard, shortening or butter with heavy cream. We're gonna also dip them in some melted butter. I know! A little bit decadent I guess but let's agree we won't make these every single day of our life and I think we'll be good. These cream biscuits are so very good and super super easy to make even if you think that you're a bit biscuit challenged.
Here's how to make them.
Preheat the oven to 425 degrees F and then melt 1/2 stick of butter; set that aside to cool. Whisk together 2 cups of all purpose flour, 1 tablespoon of baking powder and 1 teaspoon of salt. Add 1 cup of the heavy cream and stir with a fork until dough comes together and away from the side of the bowl, adding additional cream only as needed.
Turn the dough out onto a lightly floured surface.
Gently knead the dough for about a minute bringing some of the bench flour into the dough as needed - just enough for it to come together and feel smooth
Pat the dough about 1/2-inch thick.
I made these square for the purposes of using them as shortcakes, so you can still do that, or use a regular biscuit cutter or jelly glass to cut them into rounds if you prefer.
Dip each biscuit into the cooled melted butter and place spaced apart onto an ungreased baking sheet.
Bake in a preheated 425 degrees F oven for about 12 to 15 minutes, or until light golden brown. Serve right away.
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