Cream Biscuits - a recipe for 200 years, still knows well

Cream biscuits back to the founding of our country and I'm really a food landmark. One reason for their existence was that the variety of food in those days was extremely limited compared to what we have today. People were too many different things with what they had and they had to do more milk and cream in her family cow.

These are especially good as a sauce for chicken pot pie and when it's time to take a sausage very well make the sauce,biscuits and gravy to make a new recipe plateau.This makes about 18 biscuits, depending on how many messages you can save up to make more biscuits.

4 cups flour
2 teaspoons salt
1 teaspoon freshly ground pepper
3 tablespoons baking powder
2 cups plus 3 tablespoons cream

Sift all dry ingredients in a large bowl and a depression in the center. Add two cups of cream at once and stir with a large spoon until the dough is smooth.Scratch on a floured surface, flour your hands and knead for a minute. Pat the dough into about 1 / 2 inch thick.

With a two and a half cookie cutter thumb (make a glass with a similar measure), cut round biscuits and place on a baking sheet. If the hand-stick, cover with aluminum foil first. You have scraps of dough left, so get together, roll into a ball and pat down and start all over again.

Brush the tops of theThe cookies with the remaining 3 tablespoons of cream and bake 375 degrees for about twenty minutes, or until it's gone well and they are golden brown. Temperatures vary much more than a good idea to keep and eye on them after about 15 minutes.

It is a habit for more than 200 years that the burden of cooking the first biscuit with butter when removed from oven. For a critical examination of taste, of course.