Directions:
- Adjust oven rack to upper-middle position and heat oven to 450°F Line baking sheet with parchment paper.
- Whisk together flour, sugar, baking powder, and salt in medium bowl. Stir in the cream with a wooden spoon until dough forms, about 30 seconds, Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.
- Shape the dough into a 3/4 inch thick circle. Cut biscuits into rounds or wedges. Place rounds or wedges or parchment-lined baking sheet. (the baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hours). Bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking.
- FYI Unlike traditonal biscuits, cream biscuits benefit from relatively rough treatment. A biscuit that was kneaded for 30 seconds before baking rose higher than a biscuit that was gently handled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 393.3 Kcal (1647 kJ) | ||
| Calories from fat | 155.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.28g | 27% | |
|---|---|---|---|
| Cholesterol | 61.65mg | 21% | |
| Sodium | 311.31mg | 13% | |
| Potassium | 353.23mg | 8% | |
| Total Carbs | 52.13g | 17% | |
| Sugars | 2.1g | 8% | |
| Dietary Fiber | 1.93g | 8% | |
| Protein | 7.15g | 14% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 3.3mg | 18% | |
| Calcium | 147.1mg | 15% | |
| Amount Per 100 g | |||
| Calories | 348.52 Kcal (1459 kJ) | ||
| Calories from fat | 137.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.31g | 27% | |
|---|---|---|---|
| Cholesterol | 54.63mg | 21% | |
| Sodium | 275.86mg | 13% | |
| Potassium | 313.01mg | 8% | |
| Total Carbs | 46.19g | 17% | |
| Sugars | 1.86g | 8% | |
| Dietary Fiber | 1.71g | 8% | |
| Protein | 6.34g | 14% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 2.9mg | 18% | |
| Calcium | 130.4mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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