Cream Biscuits from Kelly
2 cups all-purpose flour, plus extra for the counter
2 tsp. sugar
2 tsp. baking powder
½ tsp. salt
1 ½ cups heavy cream
1.
Adjust an oven rack to the upper-middle position
and heat the oven to 450°.
Line a baking sheet with parchment paper {or spray pan}. Whisk the dry
ingredients in a large bowl. Stir in the cream with a wooden spoon until the
dough forms, about 30 seconds. {Do not over mix.} Turn the dough out onto a
lightly floured counter and gather into a ball. Knead the dough briefly until
smooth, about 30 seconds.
2.
Pat the dough into a ¾ -inch-thick circle. Cut
the biscuits into rounds using a 2 ½ inch biscuit cutter {or cookie cutter} or
8 wedges using a sharp knife. Place the biscuits on the baking sheet. (The
baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hrs.)
Bake until golden brown, about 15 minutes.
Tip: We’ve all had leaden and
unappealing biscuits, but when biscuits are great, they are heavenly. So what’s
the secret to getting it right when there are so few ingredients to begin with?
Well, the key is to work the dough as little as possible… the more you mix, the
more you develop the protein in the flour, which leads to a tough biscuit,
muffin, scone, or quick bread.
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