Sue'S Cream Biscuits
Cream Biscuits are flaky, buttery treats with a hint of sweetness, perfect for breakfast or snack time, appealing to those who enjoy tender, homemade baked goods.
Ingredients
Instructions
- Mix together all dry ingredients: flour, baking powder, salt, and sugar.
- Cut in the butter or margarine until the mixture resembles coarse crumbs.
- Beat the eggs and save a little of the white for brushing on top.
- Add the beaten eggs and cream to the dry mixture and mix well.
- Turn the dough onto a lightly floured board and knead gently.
- Roll the dough to about 3/4-inch thickness.
- Use a floured biscuit cutter to cut out biscuits.
- Place the biscuits on a lightly greased cookie sheet.
- Brush the tops with the reserved egg white and sprinkle lightly with sugar.
- Bake at 450°F (232°C) for 15 minutes or until golden brown.
Tips & Substitutions
For a richer flavor, try using buttermilk instead of cream. If you don't have baking powder, you can substitute with a mixture of baking soda and cream of tartar. Make sure not to over-knead the dough; a light touch ensures fluffy biscuits. For added flavor, consider incorporating herbs or cheese into the dough.
Serving Suggestions
These cream biscuits are delightful served warm with butter and jam. Pair them with a hearty soup or stew for a comforting meal. They also go well alongside breakfast dishes like scrambled eggs or can be enjoyed with sweets like Mississippi Mud Cake I(24 Servings).
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer, then transfer to a freezer bag for up to 3 months. To reheat, simply warm them in a preheated oven at 350°F (175°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Sue'S Cream Biscuits contains roughly 574 calories, with 1g protein, 6g carbohydrates, and 61g fat. It is a good source of calcium (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of plain flour?
Yes, you can substitute whole wheat flour for plain flour, but the texture will be denser. To achieve a lighter biscuit, consider using a mix of whole wheat and plain flour, or add a bit more cream to the dough to maintain moisture.
What if I don't have eggs?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water) for each egg. This will help bind the ingredients while keeping the biscuits moist.
How can I make these biscuits savory?
To make savory cream biscuits, you can add shredded cheese, chopped herbs, or spices to the dough. Cheddar and chive or rosemary and garlic are excellent combinations. Adjust the sugar to your taste, or omit it entirely for a more savory flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).