I made these yesterday and they were incredible! So simple and easy. I'm wondering if you can use half buttermilk and half cream? Or some combinat...

...ion of the two. I love the flavor that buttermilk lends but don't want to mess up this already perfect recipe

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Cream Biscuits
Recipe question for: Cream Biscuits

8 Comments

Merrill S. July 20, 2014
So glad this worked out! Will have to try it next time with the homemade buttermilk/cream. Susan W, that dessert sounds amazing.
 
Susan W. July 20, 2014
So glad it worked out. I am picking up some Oregon berries at the farmer's market today and am going to make the biscuits with the homemade buttermilk/cream for dessert for friends coming over for dinner tonight. The cream will be fresh from a pastured cow for both the biscuits and the whipped cream topping. Truly a farm dessert. :0)
 
Susan W. July 18, 2014
Alextillotson, be sure to come back and report your results. Good luck!!
 
alextillotson July 20, 2014
Hello again! So the results were excellent. In a taste test with the "buttermilk" recipe versus Merrill's (also excellent) original, the buttermilk version won by an inch. They were even more tender and flavorful! Here's the recipe I used based on the adjustments you all helped me with!

1 cup plus ¼ cup heavy cream, divided
1 TB distilled vinegar
2 cups all purpose flour
1 teaspoon kosher salt
2 tsp baking powder
¼ tsp baking soda
1 teaspoon sugar
Melted butter

Heat the oven to 425 degrees. Combine 1 cup of the cream with the vinegar and let it sit for 5 minutes. Meanwhile, combine the flour, salt, baking powder, baking soda and sugar in a mixing bowl, stirring with a fork to blend. Slowly add the cream and vinegar mixture to the dry ingredients, stirring constantly with the same fork, until the dough starts to ball up. Add the remaining ¼ cup of cream 1 tablespoon at a time (you probably won’t use it all—each time I made these I only needed 1 or 2 tablespoons more) until the dough is soft and pulls into a shaggy dough. Dump the dough onto a lightly floured surface and knead gently for about 30 seconds.

The rest of the instructions are the same as in the original recipe as Merrill advises! Let me know if any of you try the modified recipe with the homemade buttermilk. Thanks again for your expertise!
 
EmilyC July 18, 2014
I LOVE making these biscuits with 1/2 cup whole-milk buttermilk and 1 cup heavy cream! Important to use full fat buttermilk versus skim.
 
Susan W. July 18, 2014
The complicated issue would be that you would probably want to add some butter because you will be losing fat by switching to buttermilk. It might be fun to make your own buttermilk with the cream or part of the cream. It's 1TBS vinegar to one cup milk or cream. Let it sit for 5 minutes. Merrill will probably have a more precise answer. :0)
 
Merrill S. July 18, 2014
Susan W, I agree completely -- it's not a question of simple substitution, because you'll miss out on some of the fat from the cream. I love the idea of making your own buttermilk with the cream, though. That could be the perfect solution! If you're going to do this, you'll want to reduce the amount of baking powder and add a little baking soda, to neutralize the acid in the vinegar -- I'd remove 1 teaspoon of the baking powder and add 1/4 teaspoon of baking soda.
 
alextillotson July 18, 2014
Thanks Susan and Merrill for your answers! I will test this out and see how it goes!
 
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