Cream Biscuits

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I thought I had purchased crescent rolls for Easter dinner and found that I didn't. Found this recipe on line and made it. Oh my, they were great!
So easy to do. Tender in side and a nice little crisp on the outside. This is a keeper.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I found that 1 cup wasn't nearly enough cream. I'm sure I overworked the dough, but they still tasted amazing.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have never really made Cream Biscuits before since (according to some the only true biscuits are Buttermilk biscuits southern style.
I have made these tonight and following some advice doubled the recipe. These biscuits are awesome. A nice crispy crust and a fluffy interior. No aftertaste or dry taste. They rose quite well in the oven. I found the sweetness just right and had not a problem with it but some people might find them a bit too sweet.
I had them with Sawmill gravy and another biscuit with butter and SourCherry Marmelade. Both times terrific.
These biscuits would be very good with a cobbler or for a Strawberry shortcake.
I will make them again and again. I am glad that i tried this recipe. Will see if i can add some White Whole Wheat to the dough without changing too much on texture.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've made & reviewed a lot here but I've only given 2, 5 Star ratings (the other is Alton's "Overnight Cinnamon Rolls". To get 5 Stars, it's gotta obliterate all competing recipes. These will blow you away (and your guests! So light and fluffy and soft and steamy and lightly buttery. Make sure you just FOLD the batter lightly JUST until the moisture is absorbed. Then pat it lightly to cut.

I folded in blueberries for half of them (awesome! and served them with the remaining melted butter, apricot preserves, and (Oh man, this last thing really "played with my emotions" . . . Smuckers Cherry Preserves loaded with whole pie cherries. If you never had it, get it! It's gently sweet and naturally tart. You'll think you're eating Cherry Cobler.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These biscuits are just lovely. They are large, flaky and really delicious. Don't let the very loose dough concern you. Just work the dough enough to keep it together, no more. The biscuits will hold together nicely.