Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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