Easy Cream Biscuits

      Biscuits. They pair perfectly with every meal. You can have them with eggs or gravy for breakfast. Use them to dip in soup for lunch or slather in butter for a satisfying side dish to your dinner entree. These biscuits are one of my most requested recipes. People LOVE them. I cut them into triangles because it is so easy, but the biscuit dough can be cut into more classic rounds as well. 
     These biscuits are a perfect recipe for a beginning cook. Children can help with each step of this recipe (except the baking in the oven), making if a fun cooking project for kids. It is also a really quick recipe to throw together when you need a little something more. I'm sure once you try this recipe, it will become one of your regular go-to recipes.

Cream Biscuits
recipe adapted, only a little, from Cook's Country


2 cups all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon table salt
1 1/2 cups heavy cream
Sugar in the raw (optional)


Preheat oven to 450º and line a baking sheet with parchment paper. Place flour, sugar, baking powder and salt into a medium bowl and whisk together. Stir in the cold cream with a wooden spoon until the mixture forms a dough (less than a minute.) Place the dough onto a lightly floured surface and knead until the dough is smooth, about 30 seconds more. 


Pat the dough into a 3/4 inch thick 8 inch circle. Cut the circle into 8 wedges. I usually cut the dough by cutting an 'X' and then a '+' sign. If you want rounds, pat the dough into an 8 inch circle and then cut with a cookie cutter into rounds.


Place the wedges, or rounds onto the baking sheet. I usually rub 1 teaspoon of cream across the top of the biscuits and sprinkle a little raw sugar on the top, to add some sparkle. Put the baking sheet into the oven and bake until golden brown, about 15 minutes, turning the baking sheet halfway through. Serve warm.


Note 1: I've made these biscuits substituting my multi-grain flour for the all-purpose flour many times. Each time has been a success. 
Note 2: Make sure your baking powder if fresh otherwise these biscuits will not rise appropriately!