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How to Make Cream Biscuits

Reviewed: Feb. 1, 2014
I have made this recipe about 10 times in the last few months. We like this as much as my home made bread. But, this is a lot faster. The temperature of 500 degrees is correct. The aluminum foil keeps the biscuits from burning. But - get the biscuits off the hot cookie sheet ASAP after brushing with butter. Put them on a cooling rack to finish cool. These taste great for 2 - 3 days after cooking. The melted butter added before cooking adds flavor. The melted butter after cooking produces a nicely browned look. Flipping over the ends and re-rolling produces a layered flaky biscuit - easy to spread jam on or eat without any toppings. I do not have a round cutter. So I cut these into squares or rectangles. The taste is the same and it cuts down on the preparation time. The recipe can be doubled or quadrupled without any changes (except sometimes adding a little more fluid) The recipe can be made with a combination of 1/3rd milk and 2/3rds cream. Just make sure you brush the biscuits with butter before cooking and the taste and texture is almost the same.
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