Heavy Cream Biscuits

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 37mins
YIELD: 8 biscuits
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Position oven rack in the upper-middle position; preheat to 450°; line a baking sheet with parchment paper.
  • Whisk the flour, sugar, baking powder, and salt together in a big bowl.
  • Stir in the cream with a wooden spoon until a dough forms, about 30 seconds.
  • Turn the dough out onto a lightly floured surface and gather into a ball.
  • Knead the dough briefly until smooth, about 30 seconds.
  • Pat the dough into an 8-inch round, about 3/4-inch thick.
  • 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.
  • Arrange the biscuits, upside down, on the prepared baking sheet, spaced about 1 1/2 inches apart.
  • Bake until lightly browned, about 15-17 minutes, rotating halfway through baking.
  • Transfer to a wire rack; let cool for 5 minutes, then serve warm.
  • Make ahead--the cut, unbaked biscuits can be covered and refrigerated for up to 2 hours; bake as directed.
  • 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.
  • Bake the frozen biscuits (do not thaw) as directed, increasing the baking time to 20-25 minutes.
Advertisement