Ryans Rich Cream Biscuits Food

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RYAN'S RICH CREAM BISCUITS



Ryan's Rich Cream Biscuits image

This is from the R.S.V.P. section of a November 1987 issue of Bon Appetit. It was requested from Ryan's restaurant in San Francisco and is their most requested recipe. They suggest a number of uses for them, from mini-sandwiches (split and filled with ham) to strawberry shortcakes.

Provided by Leslie in Texas

Categories     Breads

Time 40m

Yield 40 biscuits

Number Of Ingredients 7

2 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup unsalted butter, cut into pieces (1 stick)
2/3 whipping cream

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.

SOUTHERN CREAM BISCUITS



Southern Cream Biscuits image

Biscuits are hotly debated, but to me these bring together all the best aspects of any great biscuit. They are just salty enough, crispy around the edges, soft and tender in the middle, and never dry or crumbly. There's nothing dusty or bland about these beautiful Southern cream biscuits!

Provided by KatieTries2Cook

Categories     Bread     Quick Bread Recipes     Biscuits

Time 30m

Yield 6

Number Of Ingredients 8

2 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon sea salt
¼ teaspoon baking soda
6 tablespoons cold salted butter, cubed
½ cup whole milk
½ cup heavy whipping cream
1 tablespoon sour cream

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
  • Combine flour, baking powder, salt, and baking soda in the bowl of a food processor; pulse to mix. Drop cold cubes of butter into the dry mix and pulse just until mix comes together and forms a ball, about 4 to 5 times; do not overmix.
  • Use a butter knife or sturdy rubber spatula to pry the dough out of the food processor and turn it onto a well-floured surface; dough will be very sticky. Don't use your fingers! They're too hot and will start melting the butter.
  • Sprinkle a little flour on top of the dough and gently knead until it comes together into a ball, about 4 to 5 times. Be gentle and do not overwork the dough; you are developing flaky layers and not really mixing it at this point. Gently shape dough into a rectangle and pat to a 1 1/2-inch thickness.
  • Use a non-serrated knife to cut dough into 6 square biscuits. Place on the prepared baking sheet so squares are just touching.
  • Bake in the preheated oven until golden brown on top, about 10 minutes. Remove from the oven and cool on a wire rack. Break biscuits apart just before serving.

Nutrition Facts : Calories 340.1 calories, Carbohydrate 33.8 g, Cholesterol 60.8 mg, Fat 20.4 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 12.6 g, Sodium 613.2 mg, Sugar 1.1 g

RICH TEA BISCUITS



Rich Tea Biscuits image

Found this recipe in Jean Pare's "Company's Coming" cookbook. I've made baking powder biscuits before, but not with cream of tarter in the recipe.

Provided by Boyz 5

Categories     Breads

Time 30m

Yield 10 biscuits

Number Of Ingredients 7

2 cups flour
2 tablespoons sugar
1 teaspoon salt
4 teaspoons baking powder
1/2 teaspoon cream of tartar
1/2 cup butter or 1/2 cup margarine, cold
1 cup cold milk

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.

Nutrition Facts : Calories 199.1, Fat 10.3, SaturatedFat 6.4, Cholesterol 27.8, Sodium 471.4, Carbohydrate 23.3, Fiber 0.7, Sugar 2.6, Protein 3.5

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