- Cooking Time: 15
- Servings: 10-12
- Preparation Time: 15
BackstoryThis recipe is incredibly easy (and so tasty) to make because you don't have to cut in the fat — it's already there in the cream. Recipe from The Gourmet Cookbook. Unlike traditional biscuits, cream biscuits benefit from relatively rough treatment. so don't be afraid to knead for 30 seconds. NOTE: Be sure to use heavy cream, otherwise you'll be disappointed!
- 2 cups all-purpose flour (not self-rising)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups heavy cream, plus additional for brushing
- Put a rack in middle of oven and preheat to 425 degrees.
- Lightly grease baking sheet or pan.
- Sift together flour, baking powder, and salt into bowl. Add cream and stir just until a dough forms.
- Gather dough into a ball, turn out onto a lightly floured surface, and gently knead 6 times, approximately 30 seconds.
- Pat dough into a 10 inch round (1/2 inch thick).
- Cut out as many rounds as possible with lightly floured cutter, dipping it in flour before each cut, and invert rounds onto greased baking sheet, spacing them about 1 1/2 inches apart.
- Gather scrapes, pat out dough, and cut out more rounds in same manner.
- A simpler method is to gently press the dough into an 8-inch square cake pan, then turn the dough out on the counter and using a knife or dough scraper (bench knife), cut the dough into squares..
- Brush tops of rounds with cream.
- Bake until pale golden, 12 to 15 minutes.
- Tranfer biscuits to a rack to cool and serve warm or at room temperature.