James Beard’s Cream Biscuits from “Beard on Bread” 1973 Cookbook

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About the Recipe:  So easy; so simple!  You will even stop buying the biscuits in a tube when you taste how delicious they are.  They are crisp yet soft and full of butter flavor.  Yummy!

Recipe by:  James Beard, Beard on Bread, Alfred A. Knopf, Inc. 1973
“We had a reputation at home for very special biscuits, which were made by our Chinese cook, who was with us for many years.  After he left us, they became a standard item in our household, and I still make them very often.  The secret of their unique quality is this.  They use heavy cream instead of butter or shortening.”

Cook’s Note:  The flour you use will probably make a difference in the type of biscuit you make.  I tried both all-purpose and bread flour.  I didn’t add all the flour at one time and used only 1-3/4 cup for the first mixing.  Then I added the additional flour until soft dough formed.  I used greased round pans and left room between the biscuits.

pdf for Copy of Recipe – James Beard’s Cream Biscuits from “Beard on Bread” 1973 Cookbook

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