Cream biscuits from Smitten Kitchen by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sgpinson on December 05, 2022

    Delicious, very tender - to the point (as someone else noted) that they kind of fall apart!

  • hirsheys on January 07, 2018

    These are really delicious - easy and very tender. So tender, actually, that they were a little tough to spread stuff on, but tasty enough to ignore that. Also, these felt more scone-like than biscuit-y. (I made drop biscuits, rather than cut outs. Just flattened the tops a bit. This could be why they were so tender - no gluten formed.)

  • Lolliejean on August 01, 2012

    I used gluten free all purpose flour and added a little psyllium husk to the dry ingredients. They turned out well!

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