Ryans Rich Cream Biscuits Recipes

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

Ingredients

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.

CREAM BISCUITS

Cream Biscuits image

I got this recipe from Bon Appetit Magazine in 1979, and have been making them ever since. They are the easiest biscuits to make and turn out perfectly every time. Bonus, there's no messy shortening to mess with!

Provided by Susan Dillard

Categories Quick Breads

Time 30m

Yield 12 biscuits

Number Of Ingredients 6

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1/2 teaspoon salt
3/4-1 cup whipping cream
melted butter

Steps:

Preheat oven to 425 degrees.
Butter baking sheet or square baking pan.
Sift first 4 ingredients into large bowl.
Fold in enough cream to make soft dough that can be handled easily.
Turn out onto floured board and knead about 1 minute.
Pat to 1/2- 3/4 inch thickness.
Cut into rounds or squares, dip in melted butter and place on baking sheet (do not crowd; biscuits should not touch).
Bake until golden, about 15- 18 minutes.
Serve hot.

Nutrition Facts : Calories 130.4, Fat 5.7, SaturatedFat 3.5, Cholesterol 20.4, Sodium 193.7, Carbohydrate 17.3, Fiber 0.6, Sugar 0.8, Protein 2.5

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