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Cowboy Biscuits, Whipped Cream Biscuits, and Green Chile Sage Butter

Cowboy biscuits are whipped cream biscuits with a few added ingredients. These soft biscuits have no butter, just heavy cream and are so delish!
 
Flour, heavy cream, a pinch of salt and baking powder are the ingredients for cream biscuits. Add in some cornmeal and a few seasonings and one has cowboy biscuits. Both versions are awesome! #biscuits #bread www.thisishowicook.com

Hey Pardner! Carol over at Wild Goose Tea asked me if I had any good biscuit or cornbread recipes. I told her I’d fix her up.

Bet she doesn’t know what cow pattie this came from. But no matter. As head cook at this ranch, we aim to please.

So I say, with my six shooter aimed right at ya, “These are the best damn biscuits this side of the Mississippi.”

Even if they might have Southern origins. And remember only a fool argues with a mule, a skunk, or a cook.

So unsaddle your horse, get out your favorite cast iron skillet, turn on a little cowboy music and don’t talk with your mouth full.

And don’t worry about bitin’ off more than you can chew, your mouth is bigger than you think.

ood thing to remember when you get ready to shove one of these tender, warm, flaky biscuits in your pie hole. Watch that butter dripping out the side of your mouth, please!

Now get out a big bowl to put that flour in and something to whip that cream with. Darn tootin’!

These biscuits have no butter, just whipped cream.

Easy and simple to make, this is what you do with heavy cream when you don’t get that ice cream recipe made, that you planned to do two weeks ago.

Get goin’ ya all, ’cause I know you’re going to be all over this like a chicken on a June bug!

So just butter my butt and call me biscuit! Let’s get bakin’!

 

Flour, heavy cream, a pinch of salt and baking powder are the ingredients for cream biscuits. Add in some cornmeal and a few seasonings and one has cowboy biscuits. Both versions are awesome! #biscuits #bread www.thisishowicook.com
 
 

 

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cowboy biscuits

Cowboy Biscuits, Whipped Cream Biscuits, and Green Chile Sage Butter

  • Author: Abbe Odenwalder
  • Prep Time: 15 Minutes
  • Total Time: 15 Minutes
  • Yield: 8-9 Biscuits 1x
  • Category: Bread
  • Cuisine: American

Description

These biscuits are made with heavy cream and have no butter. Soft and delish they can be adapted many ways!


Ingredients

Units Scale

For the Cream Biscuits:

2 c flour
1 T baking powder
1/2 t salt
1 c heavy cream, whipped
A little more heavy cream, not whipped

For the Cowboy Biscuits:

Cowboy Biscuits
1 1/2 c flour
T baking powder
1/2 c cornmeal
1/2 t salt
2 T sugar
1 egg
1 c heavy cream, whipped
3 T chopped green onions
1 T chopped fresh sage
1/2 c sharp cheddar or jalapeno jack
1/2 c chopped green chilies or Hatch Chilies
2 T cream to help bind the mixture

Green Chile Sage Honey Butter:

1 stick softened butter
2 T honey
2 t chopped sage
1/4 c chopped green chilies or Hatch chilies

Whip butter together in a bowl with honey. Stir in sage and chilies. This is good stuff!


Instructions

Preheat oven to 425.

Combine dry ingredients and mix well. Spoon in the whipped cream and fold in thoroughly. You may need more heavy cream to hold the mixture together. Just spoon in one tablespoon of cream at a time, until the dough comes together in a big ball. use your hands to help the process along.

Turn out on to a floured surface and knead by folding mixture a few times. Form into a rectangle about 8 x 5 and 3/4″ thick. This is if you want big, soft, tender biscuits. Cut into squares or use a round cookie cutter to shape.  If you choose to use a cookie cutter, keep your scraps to make more biscuits. Place on an ungreased baking sheet or into a cast iron skillet. I like the dough to touch so that the sides of the biscuit stay soft. If you like a crunchier, more golden biscuit, pat dough into a bigger, thinner rectangle and leave room between the dough when you place it on a baking sheet.

Bake for 12-15 minutes.

For the Cowboy Biscuits:

Mix dry ingredients together. Stir in egg. Fold in whipped cream.

Stir in green onions, sage, cheese and chilies. Use extra cream to bind mixture.

Turn out on to a floured surface and knead by folding mixture a few times. Form into a rectangle about 8 x 5 and 3/4″ thick. This is if you want big, soft, tender, flaky biscuits. Cut into squares or use a round cookie cutter to shape. If you choose to use a cookie cutter, keep your scraps to make more biscuits. Place on an ungreased baking sheet or into a cast iron skillet. I like the rounds or squares to touch so that the sides of the biscuit stay soft.  If you like a crunchier, more golden biscuit, pat dough into a bigger, thinner rectangle and leave room between the dough, when you place it on a baking sheet. Bake for 12-15 minutes.


Notes

From: A World of Breads by Dolores Casella

Keywords: whipped cream biscuits

 

 

 

Recipe rating

Lea Ann (Cooking On The Ranch)

Tuesday 30th of September 2014

omg, I love this butter.

Anna and Liz Recipes

Thursday 25th of September 2014

Hey Abbe, I am trying to catch up with my comments. Its been crazy for me since school started. Anyway, I love your biscuits! They look delicious!

Maureen | Orgasmic Chef

Wednesday 24th of September 2014

I loved this. There's nothing better than a well made biscuit, Ma'am.

Always drink upstream from the herd.

Purabi Naha | Cosmopolitan Currymania

Tuesday 23rd of September 2014

I will not argue on the point that whether this is going to turn out good or not. Of course, these look delicious! Loved the recipe.

Angie Schneider

Tuesday 23rd of September 2014

I really should make cream biscuits oftener. This looks like a fantastic meal, Abbe.