Best 5 Ryans Rich Cream Biscuits Recipes

DROP CREAM BISCUITS

Steps:

• 1 Position a rack in the upper third of the oven; preheat to 450 degrees
• 2 Line a rimmed baking sheet with parchment paper or a silicone liner
• 3 Whisk together the flour, sugar, baking powder, baking soda and salt in a mixing bowl
• 4 Microwave the cream in a microwave-safe container on HIGH for 60 to 90 seconds, until just warmed to body temperature (95 to 100 degrees), stirring halfway through
• 5 Stir the warm cream into the flour mixture to form a soft, uniform dough
• 6 Grease a 1/3-cup dry measuring cup with cooking oil spray
• 7 Use it to drop 10 or 11 level scoops of batter 2 inches apart on the baking sheet; the biscuit portions should measure about 2 1/2 inches wide and 1 1/4 inches high
• 8 Re-grease the measuring cup after every 3 or 4 scoops
• 9 If the portions are misshapen, use your fingertips to gently reshape the dough into level cylinders
• 10 Bake (upper rack) for 10 to 12 minutes, until the tops are light golden brown, rotating the pan from front to back halfway through
• 11 Brush the hot biscuits with melted butter, if desired
• 12 Serve warm

HOW TO MAKE CREAM BISCUITS

Steps:

• Move an oven rack to the enter position of your oven; preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
• Combine self-rising flour and sugar in a mixing bowl; stir in cream until almost all the flour has been incorporated and dough is wet and sticky.
• Turn dough onto a well-floured work surface and gently press it into a rectangle about 1/2-inch thick. Use a bench scraper to lift up ends of dough and fold dough into thirds. Press dough again into a thick rectangle.
• Roll dough out into a 6x10-inch rectangle about 1/2-inch thick. Cut rounds from the dough using a 3-inch biscuit cutter. Gently press dough scraps together into a thick disk, roll out 1/2-inch thick, and cut 3 more biscuits. If any dough remains, lightly press it flat and cut one more biscuit from the remaining dough.
• Arrange biscuits on prepared baking sheet. Brush tops of biscuits generously with melted butter.
• Bake in the preheated oven until biscuits are golden brown, 10 to 12 minutes. Brush hot biscuits with melted butter again and let stand 2 to 3 minutes to cool slightly before serving.

RYAN'S RICH CREAM BISCUITS

Steps:

• Preheat oven to 425 degrees.
• Sift flour,sugar,baking powder, cream of tartar and salt into medium bowl.
• Cut in butter until mixture resembles coarse meal.
• Add cream and stir just incorporated.
• Turn dough out onto lightly floured surface and knead 15 seconds.
• Pat dough into 1/2-inch-thick round, using heel of hand.
• Cut into rounds using a 1 1/2-inch biscuit cutter.
• Pat scraps into disc and cut out additional rounds.
• Arrange biscuits on 2 large baking sheets spacing 1 inch apart.
• Bake until biscuits have risen and tops are golden brown, about 15 minutes.
• Transfer to racks; cool slightly.
• Serve hot or at room temperature.

CREAM BISCUITS

Steps:

• Sift the flour, baking powder, salt and sugar into a bowl. Add heavy cream to make a light dough. Pat or roll 1/2 inch thick. Cut into rounds with a floured cutter 1 to 2 inches in diameter. Place on baking sheet. Bake in a preheated at 450 degree oven 12 to 15 minutes, or until light and brown.

RICH TEA BISCUITS

Steps:

• Put first 5 ingredients in bowl.
• Stir thoroughly.
• Cut in butter until crumbly.
• Pour in milk.
• Stir quickly to combine.
• Dough should be soft.
• Turn out on lightly floured surface.
• Knead gently 8-10 times.
• Roll or pat 1/2 to 3/4 inch thick or half the thickness you want the baked product to be.
• Cut with small round cookie cutter.
• Place on greased cookie sheet close together for soft sides or apart for crisp sides.
• Bake in 450 degrees oven for 12 to 15 minutes.
• Brushing biscuits with milk before baking will produce a pretty brown top.
• Makes 10.