I knew this recipe for Cream Biscuits was a hit when my daughter kept saying to me, “Why are these so good?” You gotta love a win like that in the kitchen! And not only are they good, but they are SO incredibly easy to make – even easier than my original biscuit recipe on my blog and in my cookbook. Now if only I could just keep these on hand for more than a few hours, we’d be in good shape.
My New Obsession
I think part of the reason these are SO good is because of my new baking obsession – Whole-Wheat Pastry Flour! Okay, I’m probably super late getting on this bandwagon, but it sure was convenient to just use one kind of flour for everything (regular whole-wheat flour). And that flour totally works for everything, but then I realized how amazing the texture and taste of pastry flour can be in some recipes! Long story short – it’s worth the extra effort in some cases.
So, after making this discovery, I’ve been super excited to remake all my old favorites with pastry flour. As I mentioned, it’s amazing in biscuits and also waffles, pie crust (including quiche crust), pancakes, and cakes in general. But, I did take things a little too far when I used it to make flour tortillas. They were just flaking apart into pieces and this was, of course, on a night when we were having dinner guests over – oops! Anyway, we survived. :) Have you tried experimenting with pastry flour yet? If so, please share your discoveries with me in the comments!
Melt-in-your-Mouth Cream Biscuits
- 2 cups whole-wheat pastry flour plus extra for patting out the dough
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups heavy cream
- milk for brushing the tops (optional)
Preheat oven to 450 degrees F.
In a large bowl, use a fork to whisk together the pastry flour, baking powder, and salt. Pour in the cream and stir to combine just until the dry ingredients are moistened.
Pick up the dough with your hands and pat it down into one big square about 1/2 inch thick on a large baking sheet. Use extra flour if necessary to keep it from sticking to your hands.
Cut the dough into 16 equal squares, and then spread them out on the baking sheet so they are all at least a couple inches apart. Brush the tops with milk if desired (for browner tops).
Bake until a deep golden brown on the bottom, about 10 - 12 minutes. Serve warm with butter and jam or store at room temp in an air-tight container.
We recommend organic ingredients when feasible.