Cream Biscuits

Another full day o’ fun.  The excavating contractor started on the old pond, clearing out the trees and bushes that have grown in and around it.  Not too sure of the history of the pond, but it was broken when we moved out here,  the center gone out of the dam and all the water gone save a little puddle within a larger mud wallow.  My dirt guy got in there last year in the fall with a track hoe and dredged a good trench through to the muck so it could drain and dry out.  The dogs had a ball visiting the site today.

Ok, now where was I?  Ah, the cream biscuits.  I planned on a chicken pot pie for today, just because.  While poking about via Google into crusts for the pie I ran across cream biscuits.  Never heard of them before today, or at least not that I can  remember.  The same thing when you get right down to it.  The recipes I looked at were all virtually the same, and so simple I’ll just write it out:

2 cups flour

1 tablespoon plus 1 teaspoon baking powder

1-1/2 cups of heavy cream, more or less

Whisk the flour and baking powder together, then slowly fold in the heavy cream, using a rubber spatula.  Use enough cream to make the dough into a ball.  Transfer the dough onto a floured board and fold it upon itself a few times then shape it into a square and roll to 1/2 inch or so.  Cut into biscuit shapes.  I used a sharp knife to cut squares.  These were arrayed atop the chicken in a casserole, brushed with melted butter, and baked at 425 for about 25 minutes.


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