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The Practical Baker
Wednesday, December 1, 2010 • Posted December 1, 2010

(and sausage maker!)

Whipping Cream Biscuits and Chorizo Sausage

(courtesy: and

We recently made a recipe that called for heavy cream or whipping cream. Not much of the cream was needed for the recipe, so I decided to look around and see what I could find, bread-wise, to use the overage. Sure enough, I discovered this quick and easy recipe (10 minutes to prepare, 10 minutes to bake, and serves 10!), and we gave it a try. We were very pleased with the results, and a couple of folks around town told us they were delicious.

Whipping Cream Biscuits


2 cups all purpose flour

1 tablespoon plus 1 teaspoon baking powder

¼ teaspoon salt

½ stick unsalted butter

1 cup plus one tablespoon whipping cream


Preheat oven to 400 degrees

In large bowl, combine the first 4 ingredients

Cut in butter with pastry blender or 2 knives

Stir in whipping cream just until dry ingredients are moistened (over stirring creates tough biscuits)

Turn dough out onto a slightly floured surface and knead 5 or 6 times

Roll or pat dough into ½ inch thickness

Cut with 2 ½ inch biscuit cutter or drinking glass

Place cut-out biscuits on a lightly greased baking sheet

Bake for 10-12 minutes, until golden brown

Now, as if the biscuits, by themselves (with plenty of butter, of course) are not enough to crash your diet, break one open and slide in a piece of home made chorizo sausage! It will keep you going all day.

Chorizo Sausage


2 lb. lean ground pork

¼ cup red wine vinegar

2 tablespoons chili powder

2 teaspoons oregano, crushed

1 clove minced garlic

1 ½ teaspoons paprika

½ teaspoon ground cumin


Combine all the ingredients in a bowl. Work the mixture with your hands until the seasonings appear to be well distributed. Cover tightly and refrigerate over night. When ready to use, form into patties (for your biscuits) or crumble some into a frying pan, cook, and scramble a couple of eggs right in with the crumbles.


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