Fluffy Sweet Cream Biscuits
Makes eight 2 1/2-inch biscuits
Bake the biscuits immediately after cutting them; letting them stand for any length of time can decrease the leavening power and thereby prevent the biscuits from rising properly in the oven.
2 cups all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups heavy cream
1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Line baking sheet with parchment paper.
2. Whisk together flour, sugar, baking powder, and salt in medium bowl. Add 1 1/4 cups cream and stir with wooden spoon until dough forms, about 30 seconds. Transfer dough from bowl to countertop, leaving all dry, floury bits behind in bowl. In 1 tablespoon increments, add up to 1/4 cup cream to dry bits in bowl, mixing with wooden spoon after each addition, until moistened. Add these moistened bits to rest of dough and knead by hand just until smooth, about 30 seconds.
3. Shape the dough into a round, 3/4-inch thick. Cut into rounds with a biscuit cutter or cut into wedges with knife. Place rounds or wedges on parchment-lined baking sheet and bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking.
Makes eight 2 1/2-inch biscuits
Bake the biscuits immediately after cutting them; letting them stand for any length of time can decrease the leavening power and thereby prevent the biscuits from rising properly in the oven.
2 cups all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups heavy cream
1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Line baking sheet with parchment paper.
2. Whisk together flour, sugar, baking powder, and salt in medium bowl. Add 1 1/4 cups cream and stir with wooden spoon until dough forms, about 30 seconds. Transfer dough from bowl to countertop, leaving all dry, floury bits behind in bowl. In 1 tablespoon increments, add up to 1/4 cup cream to dry bits in bowl, mixing with wooden spoon after each addition, until moistened. Add these moistened bits to rest of dough and knead by hand just until smooth, about 30 seconds.
3. Shape the dough into a round, 3/4-inch thick. Cut into rounds with a biscuit cutter or cut into wedges with knife. Place rounds or wedges on parchment-lined baking sheet and bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking.
