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Cream Biscuits

(recipe, Merrill Stubbs)

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According to [%bookLink code=0679450815 "The Fannie Farmer Cookbook"], this recipe was used at James Beard’s summer cooking classes in Seaside, Oregon. The truth is, I don’t really care where they originated, only that they are both the best and the easiest biscuits I have ever come across.


  1. 2 cups flour
  2. 1 tsp. sugar
  3. 1 tsp. kosher salt
  4. 1 Tbsp. baking powder
  5. 1 to 1½ cup heavy cream
  6. 1 Tbsp. butter, melted


  1. Preheat the oven to 425 degrees. Combine the flour, sugar, salt, and baking powder in a mixing bowl, stirring with a fork to blend. Slowly add the cream, stirring constantly, until the dough holds together.
  2. Knead gently on a lightly floured surface for about 1 minute. Pat the dough into a ½-inch thick round and cut into 12 wedges. Arrange the wedges 2 inches apart on an ungreased baking sheet and brush the tops with the melted butter.
  3. Bake for 12 to 15 minutes, until lightly browned. Serve warm.


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