Prep 12 mins
Cook 17 mins
- 1 cup flour
- 1 cup cake flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 3⁄4 teaspoon salt
- 1 1⁄3 cups cold heavy cream
- Heat the oven to 400F and get out a large, light-colored baking sheet.
- Sift the flours, sugar, baking powder, and salt into a large mixing bowl. Set aside. Using an electric mixer, beat the heavy cream in a medium-size bowl until it thickens, but not enough to hold soft peaks. Make a well in the dry ingredients, then pour in the cream. With a wooden spoon, stir briskly just until the dough coheres.
- Turn the dough out onto a lightly floured work surface. With floured hands, knead the dough 3 or 4 times, then pat 3/4 to 1 inch thick.
- Using a 2-inch biscuit cutter, cut the dough into rounds and transfer them to the baking sheet, leaving room between them. Gather the dough scraps and cut them into rounds as well.
- Bake the biscuits until light golden brown, about 15 to 17 minutes. Transfer the biscuits to a cloth-lined basket and serve as soon as possible. Makes about 12 to 14 biscuits.
Very good and light biscuits. I only had 1 cup of cream so added milk for the remainder of the required amount and used regular flour. Next time will try with the recommended ingredients - but these were great with the ingredients I used too. I only got 8 biscuits but I used a coffee cup for the biscuit cutter which was probably bigger than 2 inches. Thanks for sharing!