Scroll down for:Cinnamon Layered Cream Biscuits
Cream Biscuits |
Quick breads usually call for eggs, baking soda and/or baking powder for leavening rather than yeast. Mix gently, put in the pan(s) and let rest. Pop into a pre-heated oven or pour onto a hot griddle and in a relatively short time you have bread! One of the reasons biscuit, pancakes and coffee cakes turn out to be dense or tough is from over-handling, which allows the gluten in the flour to develop into strong strands. In quick breads we want the baking soda or baking powder to do the work and need gluten strands to stay short and soft, leaving us with a tender product.
The answer to the problem of dense or tough quick breads is to allow the batter to rest or even chill for 20 minutes, and then bake or cook. The added bonus to this is if you are baking with whole wheat it allows the whole wheat to absorb moisture negating the adverse effects of phytic acid in the germ. |
Cinnamon Layered Cream Biscuits |
Serves 12
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Make the standard recipe for Cream Biscuits and then layer cinnamon sugar into them. Cut, pop into the freezer for 15 minutes while you pre-heat the oven. Bake and enjoy!
If you are not serving to a large group, I recommend freezing the uncooked biscuits, wrap securely and bake later. Once baked they are messy to reheat, and so tasty you may just eat them all at once.
Ingredients
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Ingredient notes
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Let's make this
In the food processor: give the dry ingredients a whirl and then pour in the cream while the blades are going. The dough will form into a ball and clean the sides, that's when you want to stop.
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Tips
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Per Serving: 181 Calories; 9g Fat (46.1% calories from fat); 3g Protein; 22g Carbohydrate; 1g Dietary Fiber; 34mg Cholesterol; 176mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.
Cream Biscuits
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Serves 8
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These biscuits are my favorite! Fast and easy because they are mixed up in a food processor! I like to make up a double batch and freeze any unbaked biscuits to be injoyed another day.
There are a lot of recipes for biscuits and I will share several here. I'm not talking about British biscuits, that is what we call cookies. And I'm not talking about scones, although there is a lot of similarities between them. I'm talking about the biscuits that your granny from the South makes. Biscuits like you can buy with a chicken dinner at a fast food restaurant. Biscuits that are sooo much better than the "pop a can and bake'm up" biscuits, although those have their charm and the promise of a fast bread.
Make up your biscuit recipe, perhaps double it, bake the biscuits you want for a meal and pop the unbaked biscuits into the freezer.
Once frozen, store in a zip style bag or Tupperware with a note about what they are, how hot an oven to bake them in and how long to bake them. Now you have biscuits ready to go when you want them. You are in control of the ingredients and exactly how many you want to bake at a time.
I pre-heat the oven and while it's heating up I place the biscuits on a parchment lined baking sheet. When the oven is ready, in go the biscuits for no more than 2 minutes longer that the recipe originally called for, if that! No pan to wash and I use my parchments several times.
Make up your biscuit recipe, perhaps double it, bake the biscuits you want for a meal and pop the unbaked biscuits into the freezer.
Once frozen, store in a zip style bag or Tupperware with a note about what they are, how hot an oven to bake them in and how long to bake them. Now you have biscuits ready to go when you want them. You are in control of the ingredients and exactly how many you want to bake at a time.
I pre-heat the oven and while it's heating up I place the biscuits on a parchment lined baking sheet. When the oven is ready, in go the biscuits for no more than 2 minutes longer that the recipe originally called for, if that! No pan to wash and I use my parchments several times.
Ingredients
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Ingredient notes
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Let's make this
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Tips
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Per Serving: 252 Calories; 14g Fat (50.0% calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 264mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.