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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 243.2
  • Total Fat: 14.9 g
  • Cholesterol: 44.7 mg
  • Sodium: 375.0 mg
  • Total Carbs: 23.9 g
  • Dietary Fiber: 1.0 g
  • Protein: 4.2 g

View full nutritional breakdown of Paradise Biscuits calories by ingredient
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Paradise Biscuits

Submitted by: KERRYHF

Introduction

from http://www.amateurgourmet.com/2012/04/lynn
s-paradise-biscuits.html#more-8253
from http://www.amateurgourmet.com/2012/04/lynn
s-paradise-biscuits.html#more-8253

Number of Servings: 16

Ingredients

    4 cups all-purpose flour
    4 teaspoons baking powder
    1 1/4 teaspoons salt
    1 teaspoon baking soda
    2/3 cup (10 2/3 tablespoons) lightly salted butter, firm but slightly softened [that's what Patty's e-mail says: me? I used unsalted butter that was very cold and cut into cubes because that's what I normally do for biscuits]
    1 1/2 cup buttermilk, chilled well
    1 cup heavy cream
    2 tablespoons butter, melted

Directions


Preheat the oven to 400 degrees.

Spray a 9 x 9-inch pan with veggie spray.
In a large bowl, place the flour, baking powder, salt, and baking soda. Cut in the butter by hand until it resembles coarse oatmeal (I used two steak knives, slicing across the bowl; you could also use a pastry cutter). Do not over work the dough or it will form a tough biscuit.

Pour the heavy cream and buttermilk in, in a steady stream. Using your hand (a spatula if you prefer), gently mix all of the butterrmilk and cream in just until well blended. The dough will be slightly sticky. If it is too tight you can adjust it by adding just a little more cream.

Scoop the dough into the prepared pan and spread evenly. Use a gentle patting. Do not press the dough down. When it is evenly pressed, including into the corners, you can pre-divide the dough. Using a sharp paring knife that is slightly wet you can proceed to mark the dough. Mark the dough by cutting 4 across and 4 down.

Brush with the 2 tablespoons of melted butter. Place in the preheated oven and bake for 25-30 minutes.
The biscuits should be firm and lightly golden. [Note from Adam: the first time I made these, the biscuits in the center didn't get cooked all the way through; this time, I tested by stabbing a center biscuit with a knife to make sure it came out clean. I suggest you do the same.]

Serving Size: 16

Number of Servings: 16

Recipe submitted by SparkPeople user KERRYHF.






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