Cottage Cream Biscuits


5 Cups Organic Flour 
1/4 Cup Raw Sugar
1 Tablespoon Aluminum Free Baking Powder 
1 Teaspoon Baking Soda 
1 Teaspoon Sea Salt 
1/2 Cup Organic Grass Fed Cold Butter (Keep it in the fridge until needed butter must be cold for it to work right)
2 1/4 Teaspoons Yeast 
2 Tablespoons Lukewarm Water 
2 1/4 Cups Organic Heavy Whipping Cream (Add cream until the consistency of dough, this may be more or less than this measurement.) 

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Take the yeast out of the fridge and allow it to warm on the counter while you mix the dry ingredients (except for yeast) in a mixing bowl. Take the butter out of the fridge and slice thinly into pieces then add it to dry mixture and cut in until crumbly. Dissolve yeast in lukewarm water, then add it with the two cups heavy whipping cream. to the dry mixture and mix well.  Turn dough out onto a lightly floured surface (a cutting board or counter top will work) and knead a few times. Don't overwork the dough or it will be tough. You can add a bit of flour if necessary. Roll out to 1/2" thickness and cut a cookie cutter or if you don't want to look for one you can just use a water glass (He he). Put the biscuits into a bag and refrigerate one hour to overnight ( I try to make them the night before I plan to serve them) Bake at 400 degrees (I don't pull them out of the fridge until the oven has reached 400 to keep the butter in them cold and then I put them straight in the oven) for 15 minutes or until golden brown.

Make our delicious Egg Casserole

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