Cream Biscuits
Blissfully simple and remarkably speedy, cream biscuits are also unbelievably fluffy, soft, and rich. They make a truly ethereal breakfast or tea time treat, served with your favorite jam of course.
Servings 16 biscuits
Equipment
- large baking sheet
- pastry brush
Ingredients
- 2 cups all purpose flour (White Lily strongly recommended)
- 1 tablespoon baking powder
- 2 teaspoons sugar
- ½ teaspoon kosher salt
- 1½ cups heavy whipping cream
- 2 tablespoons unsalted butter (melted for brushing)
Instructions
- Heat the oven to 425℉. In a large bowl, combine the flour, baking powder, sugar, and salt.
- Make a well in the center of the flour mixture and add the heavy whipping cream all at once.
- With a silicone spatula, stir the cream into the flour mixture very briefly, or just until moistened into large clumps.
- Turn the dough out onto a slightly floured surface and quickly press it together.
- Pat the dough into a flat round roughly 8 to 10 inches across and about ½ inch high.
- Using a round cutter, cut the dough into biscuit shapes and place them on an ungreased baking sheet. Press the scraps together and cut out the remainder.
- Bake for about 10 to 12 minutes or until puffed and golden. Brush the biscuits with melted butter and serve immediately with your favorite jam.