This is a pretty quick and easy biscuit recipe…make sure that you have Heavy Cream in your refrigerator before you start this one! You can find the recipe on Page 30 of the Martha Stewart Baking Handbook or you can find it on line here.
Starts like most biscuit recipes…combine dry ingredients and then cut in butter with a pastry blender.
This is what it looks like after you have finished blending with a pastry blender. Here’s what I think the secret is to this recipe:
Leave small chunks of butter (about pea size) throughout the finished mix. This is what creates the flakiness and the butter taste.
Add cream and fold in gently; do not overmix. I just mixed until the ingredients were wet and kind of sticking together.
Here is what it looked like when I placed onto my floured surface…kind of a mess, huh! I gently combined it without over mixing.
Here it is pressed together and ready for biscuits. You will notice that it is not perfect…I think this is what creates the great flakey texture. If it was overmixed, I don’t think you would get that great flakey texture.
Once you cut the biscuits out with a round cutter and place them on a baking sheet, brush them with the remaining cream. Here they are all done!
They are so good, you can’t have JUST ONE!
You might remember that I baked Buttermilk Biscuits a few weeks back…I like the Baking Powder Biscuits better. They are flakier and a little tastier I think.
Hope you have a great Sunday!
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