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Braided BiscuitsBraided BiscuitsLiquor.com:The Kitchn:Big Girls Small Kitchen:Epicurious:Yahoo! Shine:YumSugar:Whole Foods Market:FN Dish:Eatocracy:BlogHer Food:Cooking Light:Bon Appetit:EatingWell:Serious Eats:Oprah.com:Food Republic:Healthy Eats:Saveur:Diners Journal:Real Simple:The Daily Meal:AP/ J.M. Hirsch:Food52:Food.com:Food & Wine:All You:The Blender/ Williams-Sonoma:Southern Living:Cooking Channel:Fox News:Gourmet Live:Melissa Clark:MyRecipes.com:
- 1 3/4 cups flour
- 1 teaspoon salt
- 2 1/2 teaspoons baking powder
- 4 teaspoons sugar
- 3 tablespoons cold butter
- about 2/3 cup cream
- Flatten the ball and wrap it tightly in plastic wrap. Refrigerate for two hours.
- Keep a bowl of flour on hand to keep the dough from sticking to the counter and your fingers. Pull off a walnut-sized piece of dough. Roll it into a strand thats about 1/2-inch thick in diameter and 5 inches long. Repeat with two more strands. Wedge the three ends together, then braid them. Finish by clamping the ends together with your fingers. Transfer to a baking sheet. Repeat with the remaining dough until you have lots and lots of braided biscuits arranged about 1 inch apart on the baking sheet.
Directions:View on Big Girls Small Kitchen
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