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Prep Time: 20 Minutes Cook Time: 17 Minutes |
Ready In: 37 Minutes Servings: 4 |
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America's Test Kitchen; cream biscuits contain no butter. The fat needed to make these biscuits tender comes from the heavy cream-do not substitute a lower fat product. Ingredients:
2 cups all-purpose flour (10 oz.) |
2 teaspoons sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 1/2 cups heavy cream |
Directions:
1. Position oven rack in the upper-middle position; preheat to 450°; line a baking sheet with parchment paper.
2. Whisk the flour, sugar, baking powder, and salt together in a big bowl.
3. Stir in the cream with a wooden spoon until a dough forms, about 30 seconds.
4. Turn the dough out onto a lightly floured surface and gather into a ball.
5. Knead the dough briefly until smooth, about 30 seconds.
6. Pat the dough into an 8-inch round, about 3/4-inch thick.
7. Using a flour 2 1/2 inch biscuit cutter, stamp out (don't twist) 8 biscuits, gently patting the dough scraps back into a uniform 3/4-inch thick piece as needed.
8. Arrange the biscuits, upside down, on the prepared baking sheet, spaced about 1 1/2 inches apart.
9. Bake until lightly browned, about 15-17 minutes, rotating halfway through baking.
10. Transfer to a wire rack; let cool for 5 minutes, then serve warm.
11. Make ahead-the cut, unbaked biscuits can be covered and refrigerated for up to 2 hours; bake as directed.
12. They can be frozen for up to 1 month; cover and freeze the biscuits until frozen solid, about 6 hours, then transfer to a large zip-lock bag.
13. Bake the frozen biscuits (do not thaw) as directed, increasing the baking time to 20-25 minutes.
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