Cream Biscuits
Cream Biscuits puts melted butter, all-purpose flour and baking powder at the center of a quick-bread recipe and finishes in about 30 minutes, enough for 12 Biscuits.
- Yield 12 Biscuits
- Ready in 30 minutes
- Prep 15 minutes
- Cook 15 minutes
Ingredients
- 3 tablespoons melted butter
- 2 cups all-purpose flour (plus more for dusting the surface)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar (optional)
- 1 1/2 cups heavy cream
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper. Sift two cups flour, the baking powder, salt and (if using) sugar into a large bowl. Fold in 1 1/4 cups cream. If the dough is not soft or easily handled, fold in the remaining 1/4 cup cream, little by little.
- Turn the dough onto a floured surface, mound it into a ball and, using your hands, gently press it to a thickness of about 3/4 inch. It does not need to be completely smooth across the top. Cut into rounds, 2 1/2 inches in diameter. Gather dough scraps and continue to make rounds.
- Place the biscuits on a baking sheet lined with parchment paper or a silpat liner. Brush the tops with the butter. Bake until golden, 12 to 15 minutes. Serve immediately, or flash freeze (see note), for future use.
Cool the bake on a rack until the crumb sets, then slice.
