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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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This recipe can be prepared in 45 minutes or less. These tender biscuits are especially light when made with cake flour. Ingredients:
2 cups cake flour (not self-rising) or all-purpose flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
3/4 stick (6 tablespoons) cold unsalted butter |
1/3 cup whole milk |
2/3 cup heavy cream |
accompaniment: butter |
Directions:
1. Preheat oven to 425°F. Into a large bowl sift together flour, baking powder, and salt. Cut butter into bits and with your fingertips or a pastry blender blend butter into flour mixture until mixture resembles coarse meal. Add milk and heavy cream, stirring with a wooden spoon until just combined (mixture will be wet).
2. Transfer dough to a well-floured surface and with floured hands turn dough to coat evenly. Knead dough gently 4 to 6 times, or just until smooth (do not overwork dough), and pat or roll out dough into an 8-inch round (slightly more than 1/2 inch thick).
3. Using a floured 2- to 2 1/2-inch star-shaped or round cutter cut out biscuits and arrange about 1 inch apart on baking sheets. Gently pat out or roll out dough scraps and cut out more biscuits in same manner.
4. Bake biscuits, 1 sheet at a time, in middle of oven until pale golden and cooked through, 10 to 12 minutes. Transfer biscuits as baked to a basket lined with a cloth and cover with cloth to keep warm and moist.
5. Serve biscuits with butter.
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